Vegan snickers and bounty recipe
DIY Recipes to get your favorite sweet treat: plastic free, wheat free, gluten free, palm oil free or vegan.
If I think back to the days where I bought my snacks in the store…. I bought them regularly because it has been so easy.
Then one day I read about the problems the palm oil industry is forcing (deforestation, forest fires, orang utans loosing their home, dying, etc.) and I started to look at the ingredients lists and saw: palm oil everywhere.
And when I started to eat less wheat, I saw: wheat everywhere, and when I started to quit plastic, yeah no single chance to buy sweet treats in the store anymore 😀
It has been no problem for me actually. I always found chocolate without palm oil and wrapped in aluminium and paper. Or I found treats in zero waste stores when I happen to be close to one. I even could buy chocolate treats in chocolateries (special chocolate shops) where I could bring my own jar.
But I wanted to do more and I wanted to show others how easy we can actually make our own sweets without refined sugars, without palm oil, even totally vegan if you want.
Mostly it is not complicated, and if you can’t find a certain ingredient plastic free, you can mostly use a similar ingredient. This counts for many other recipes you’ll find online. Swap one ingredient you can’t or don’t want to eat with similar ones.
Like if you don’t eat oats, use a mix of almond and desiccated coconut flour, use other syrups instead of honey,
So after I showed you a salty snack last time I posted a recipe (Tortilla wraps and tortilla chips) this time I will show you how I made alternative snicker bars.
Vegan, palm-oil free, wheat-flour free snickers.
Alternative snickers recipe
Ingredients for the “nougat”:
- 65 g oats to make oat flour (take spelt or gluten free oats if you like)
- 50 ml coconut oil
- 3 tbsp melasse (you can also use maple syrup, agave syrup or honey if you like you might just need a little less or more, depending on the sweetness)
- 1/4 tsp salt
Ingredients for the caramel:
- 3/4 cup coconut or cane or organic brown sugar (I used sugar beet molasses (local), because I rarely use sugar, the molasses is more fluid so it needs a little longer to harden a little, if you use molasses maybe add 1 tsp coconut oil too)
- 1 cup full fat coconut milk (from the can) – the thick white part
- 1/4 teaspoon coarse sea salt
- 100g peanuts, roasted and salted (I found some in an aluminium can since there is no zero waste store where I am right now)
- 200g chocolate (buy palm oil free, vegan dark chocolate. Depending on the sweetness you like buy sweeter or less sweet chocolate) best choice would actually be baking chocolate or chocolate chips. I couldn’t find any of those plastic free so I just used a normal chocolate bar in aluminium and paper packaging.
- 1 small tsp coconut oil
- Put the oats into a blender and blend until you have a nice oat flour.
- Make sure the coconut oil is fluid and mix the oat flour, the oil the syrup and salt together.
- Spread on a small baking tray sheet so that you have a dough you can cut in the desired bars and put into the freezer. If you don’t have a reusable baking sheet, use normal baking paper or put some fat on the tray so the dough won’t stick to it.
- For the caramel layer, cook the sugar, the coconut milk and salt on low heat and stir. Let simmer for 10-15 minutes on very low heat so it won’t burn and stir in between. Let it cool down in the fridge for at least an hour or two.
- Then fill it into a jar and let cool down for a few minutes.
- Take the tray with the oat dough out of the freezer and fill the caramel on top.
- Take the peanuts on top and put the tray back into the freezer.
- If the caramel is not fluid anymore cut into small bars.
- Melt the chocolate in a heat proof bowl over a pot of simmering water.
- Then take a small fork, put the bars one after each other into the chocolate, cover with chocolate and back on the tray and back into the fridge or freezer to cool down.
- Store in the fridge and eat in 3-4 days or let them in the freezer so you can store them longer.
Vegan bounty bars
Alternative vegan bounty recipe:
- 150 g desiccated coconut flour (or desiccated coconut flakes and blend softly until you have flour but be careful you can get coconut butter easily too :D) you can also take a mix if you like the flakes in your bounty)
- 1/2 cup coconut milk (full fat, out of a can or glass) use the thick white milk only, leave the water behind for a smoothie or porridge.
- 2 tbsp of your favorite syrup (rice, agave, melasse, maple, honey)
- 150 g chocolate, best choice would be baking chocolate or chocolate chips. I couldn’t find any of those plastic free so I just used a normal chocolate bar in aluminium and paper packaging (if you want it to be vegan take a vegan dark chocolate, if you are not vegan and like it sweeter take milk chocolate)
- 1 tsp coconut oil
- Mix the flour/flakes with the coconut milk and syrup in a blender or by hand if you have no blender.
- Then form a few bars and put them on a tray.
- Let them sit in the freezer for 15 minutes.
- Melt the chocolate with the coconut oil in a heat proof bowl over a pot of simmering water.
- Then take the bars and dip them into the chocolate. Let them cool down on the tray. If you use a rack make sure to use a plate/or parchment paper to catch the excess chocolate.
- Store up to 5 days in the fridge. But I promise they won’t last that long 😉
If you try one of the recipes feel free to share with me on Instagram or Facebook and tag me so I can see the results.
Any questions? Ask me 🙂
Now have fun making and eating these delicious treats 🙂