Gesunde Snickers Bars – cremig, nussig & ohne Backen

Healthy Snickers Bars – Creamy, Nutty & No-Bake

Make creamy Snickers bars yourself: A vegan no-bake recipe with cashews, peanut caramel, crunchy peanuts, and dark choco:MAGIC chocolate coating.

Effect according to the three constitutions

Lung: The rich, sweet, and oily combination of cashew, coconut, peanut butter, and chocolate is generally nourishing and grounding. Especially pleasant if the bars are not eaten ice-cold.

Tripa: The sweet and creamy components can have a balancing effect. Dark chocolate and roasted peanuts are more intense, however – so enjoy them mindfully.

Beken: The recipe is very rich, sweet, and heavy. For Beken, it is therefore more suitable as a small treat in moderation and is best not eaten directly from the freezer.

Wild Blueberry Coconut Balls You read Healthy Snickers Bars – Creamy, Nutty & No-Bake 2 minutes Further Pear Golden Milk with jamu:MAGIC

Produkte im Rezept

choco:MAGIC

Split

Ingredients:

For the creamy base

130 g cashews
240 g coconut cream
3 tbsp maple syrup
1 pinch fleur de sel

For the peanut caramel layer

260 g creamy peanut butter
3–4 tbsp maple syrup
1 tsp vanilla powder
1 pinch salt

For the nut layer

approx. 80–100 g roasted, unsalted peanuts

For the choco:MAGIC coating

180–200 g dark chocolate, ideally 70% cocoa or higher
2 ML choco:MAGIC
optional 1 tsp coconut oil for a thinner coating
a little fleur de sel for sprinkling

How to make it

Prepare the base: Soak the cashews in water for a few hours or overnight. For the quick version, pour over hot water for about 20 minutes. Then drain well.
Blend the cashews, coconut cream, maple syrup and fleur de sel in a powerful blender until the mixture is as smooth and thick and creamy as possible.
Line a small rectangular pan with baking paper. Pour in the cashew mixture, smooth it out and freeze for about 45–60 minutes until it has set.
Prepare the caramel: Thoroughly mix the peanut butter, maple syrup, vanilla and a pinch of salt. The mixture should be thick, glossy and creamy.
Spread the peanut caramel evenly over the frozen cashew layer. Sprinkle the roasted peanuts over it and press them in lightly. Freeze for another 45–60 minutes.
Lift the firm mixture out of the pan and cut it into about 10–12 bars with a sharp knife.
choco:MAGIC coating: Carefully melt the dark chocolate over a water bath. Remove from the heat and thoroughly stir in the choco:MAGIC and, if using, the coconut oil.
Completely dip the cold bars into the chocolate or coat them all over. Place them on baking paper and sprinkle immediately with a little fleur de sel.
Place them in the refrigerator again briefly until the chocolate coating has become crisp. Let them sit at room temperature for a few minutes before enjoying – this makes the inside particularly creamy.

JOY tip: The bars will become nice and compact in the freezer. For a softer, almost praline-like consistency, take them out about 10–15 minutes before eating.