What was your favourite chocolate from pre-vegan days? Were you ever into chocolate? Or, like me, have you struggled with giving up chocolate the most? Well, I have always been a fan of the Snickers bar, and so when I stumbled across a vegan recipe on oatmealwithafork.com I knew I was in for a good time. I adapted it slightly, and so I shall ask you to Imagine: Chocolate base, nougat, caramel and then a chocolate peanut topping. It’s not a “low fat” recipe, but neither is it a “low taste” recipe!
5 TB coconut oil, melted
4 TB cacao powder
2 tsp maple syrup
Stir together, and add a pinch of salt. Pour into a paper-lined 10cm square tin, and move to the freezer.
4 TB coconut oil, melted
2 TB mylk
3 TB maple syrup
½ cup oat flour
Stir these together, adding in a pinch of salt, and pour over your chocolate base. Return to the freezer.
10 dates, soaked in 3 TB hot coffee
2 TB peanut butter
Blend together until a chunky caramel forms. Smooth over the nougat layer and freeze.
2 TB coconut oil, melted
2 TB cacao powder
¼ cup roasted peanuts
Stir together the coconut oil and cacao. Pour over the caramel. Sprinkle with the nuts, and the move to the fridge or freezer to set for 2 hours. Cut into 10 small squares, and enjoy!