Paleo Hazelnut Snickers

An almond cashew coconut nougat topped with a hazelnut caramel, chunky roast nuts, all coated in rich dark chocolate!!! Adult candy bar heaven!

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Ok so I’ve made a version of a Snickers bar before but it was more of a layered bar with a chocolate base rather than being coated in chocolate.

Bounties, Twix Bars and the Mars have all come to fruition, heck there’s even been Wagon Wheel and a sugar free Almond Joy. You’d swear I was a candy bar addict. Far from it, I’ve actually got a pretty savoury tooth these days but I have this desire to satisfy the sweet tooth of my friends, family and the wider world in a healthier way.

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These Snickers are peanut free, kid and adult friendly and way more freaking awesome than my pitiful attempt of capturing their beauty would lead you to believe. Sometimes photos just don’t work out for me. This was one of those occassions but they’re WAY WAY TOO GOOD not to share. Don’t let the photos put you off, they were scoffed by a fair few people, some of whom are looking forward to round two, hence the need to share the recipe ASAP so they can make a batch themselves!

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I’m calling these adult candy bars but kids would love them too if you feel like sharing. I made five mega 8 snickers out of the batch, but you could easily cut the filling up into 10 bars and they would still be mightily generous. I ended up cutting them in half and serving the final few up to my Dr Coys colleagues post roast chicken salad lunch last week. They went down a storm. Nothing gives me more pleasure than the joy that good food can bring to people…

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As one of my favourite quotes goes…

”People who love to eat are always the best people.” Julia Child

Paleo Hazelnut Snickers

by Michelle Hunt

Prep Time: 1 hour + Overnight

Keywords: blender dessert snack gluten-free grain free low-sodium paleo soy-free vegan vegetarian hazelnuts cashew butter

Ingredients (8-10 bars)

    For the Nougat

    • 1/2 cup (120g) cashew butter
    • 1 cup (120g) almond meal
    • 1 tbsp maca powder
    • 1/4 tsp vanilla powder
    • 2 tbsp (15g) coconut flour
    • 1/4 cup (60g) coconut oil
    • 1/4 cup (60ml) full-fat coconut milk
    • 2 tbsp (40g) raw honey

    For the Caramel

    • 1 cup (200g) pitted Medjool dates
    • 1/4 cup (60g) roast smooth hazelnut butter or almond hazelnut coconut butter
    • 1/4 tsp sea salt
    • 1/4 tsp vanilla powder

    Nuts

    • 1/3 cup (80g) roasted hazelnuts and cashews…add a pinch of salt if you like! (Set aside 1 tbsp of more finely chopped nuts for topping!)
    • Roast nuts at 180C (350F) for about 10 minutes. Allow to cool and chop.

    Chocolate Coating

    • 220g (2 cups) 85% dark chocolate
    • OR
    • 110g (1/2 cup) raw cacao butter
    • 1/2 cup (60g) raw cacao powder
    • 2.5 tbsp (50g) raw honey

    Instructions

    For the Nougat

    Melt coconut oil.

    Mix together all ingredients in large bowl.

    Spread base into a 6-inch loose bottom tin lined with baking paper. Place in the freezer while you make the caramel.

    For the Caramel

    Blend together all ingredients in a high-speed blender until smooth.

    Spread over the base.

    Sprinkle over the chopped roast nuts. Return to the freezer overnight.

    Remove slab of filling from the freezer for 10 minutes. Slice into 8-10 bars. Place a baking tray that will fit back into the freezer lined with baking paper and leave there until you’re ready to coat in chocolate!

    To Complete

    Melt chocolate in the microwave in 30-second increments stirring in between (do the same for the cacao butter and once melted whisk with honey and cacao powder!).

    Gently place bars into the chocolate on a large fork. Spoon over the chocolate ensuring the bar is coated. Lift up with the fork and gently shake off excess. Place on to the cold baking paper lined tray where the chocolate will firm up quickly. Sprinkle with nuts, drizzle with a little more chocolate and repeat until all the bars are coated!

    Store bars in the fridge where the nougat will firm up or at room temperature where it will remain a little more gooey..in the best way possible!

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    1 Comment

    1. Cashews are not nuts. but beans. If you are paleo with lectin avoidence then use hazelnut butter/ and or nutella type product from a health food. Please make sure no grains or beans, especially soy and peanut are on labels.

      Other that that I would say this is amazing. Photos are good for the subject.
      Keep up the good work.