Sugar free Almond SNICKERS 😲




I really enjoy making healthy treats. This week I had some fun in the kitchen creating sugar free, almond snickers!! These delicious bars use plant based ingredients, are Keto friendly & drool worthy. I made the sugar free caramel using Flora Plant Based Butter. Agar is a plant based alternative to gelatine. It helps the caramel to set. You can use peanut butter and peanuts instead of almonds if you prefer..


Makes 10 big bars!!!


The sweetener I use is 'NATVIA baking pouch' This Sugar free sweetner is a mix of natural stevia and erythritol. It can be purchased from Coles & Woolworths in Australia.



Sugar free Almond SNICKERS 😲


Ingredients:


Chocolate

  • 250g dark or sugar free chocolate

  • 1tbs coconut oil 🍫


Nougat

  • 1 cup desiccated coconut

  • 1/2 cup almond butter

  • 1tbs sweetener * Natvia

  • 1tsp vanilla 🍮

  • Keep separate * 1/2 cup crush almonds 😋

.

Sugar free Caramel

  • 100g Flora Plant Based Butter (with Buttermilk) salted or lightly salted

  • 1 tbsp agar agar

  • 2 tbsp hot water

  • 3 tbsp sweetener * Natvia / less or more depending on your sweet tooth!

  • 1 cup coconut milk warmed

  • 1 tsp vanilla 💁















Method:

  1. Melt the dark chocolate over boiling water or on low in the microwave. Pour a thin layer of melted choc into the bottom of silicone bar moulds or a bread or rectangle cake tin. Place in the freezer to harden. This will only take 10 minutes.

  2. Blend all the nougat ingredients in a food processor or blender and place in a bowl.

  3. Crush 1/2 cup almonds and set aside.

  4. On the stove top on low/medium, heat the Flora Plant Based Butter, coconut milk, hot water and vanilla. Once hot but not simmering add the sweetener and agar agar and whisk until dissolved.

  5. Place the caramel in a food processor or blender and blend to make sure its mixed completely. Place in the fridge for 10 minutes to let it thicken slightly. If it gets too thick you can warm it back up to create desired consistency.

  6. Remove the moulds or baking tin from the freezer and layer the chocolate base with your 'nougat' follow by spreading the caramel on top. Layer crushed almonds onto the caramel and put the cake tin back in the freezer for 1 hour.

  7. Remove tin and slice into thin bars poor dark chocolate over the bars. Store in the fridge, and DEVOUR!!!!

#florablock #goodnessofplants #plantbasedbutter #Floraplantbasedbutter

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