SnickMars Bar The Healthy-Meal-Ia Way

I love making easy snacks that I just can take from the freezer and snack on. 

And I also love to bake with protein powder and dates. 

This is one of those recipes that has all that. I mixed vanilla, peanut butter and caramel and swosh, this thing was made. 

I have done tons of caramel slice, snickers bar, twix bar, mars bar and candy bars recipes.

There are a million ways to do them and millions with different recipes. 

Well here is my version, I call them the SnickMars Bars. 

SnickMars Bar 

(makes 12 small bars or 6 big    |    Gluten free option, refined sugar free, vegan option if you use vegan protein, lactose free ) 

Middle layer: 

50g oats - into flour

4 tbsp vanilla white chocolate whey protein powder (regular vanilla protein flavor works as well) 

20g cashew nuts

1 tbsp (10g) coconut oil  

3 tbsp almond milk

1 tsp vanilla extract 

1 tbsp agave syrup or other syrup 

Chocolate layer: 

20g (around 3 tbsp shredded) cacao butter

1 tbsp cacao 

2 tsp agave syrup or other syrup 

2 tsp stevia 

Caramel/peanut layer: 

25-30 g (a little less than 2 tbsp) peanut butter 

50g pitted fresh dates 

3 tsp water

pinch of seasalt 

1 tsp agave syrup or other syrup 

Method middle layer: 

Mix oats into flour in a mixer and put in a bowl with the protein powder. 

Melt your coconut oil.

Mix cashews in the mixer until they become small pieces. Then add almond milk, vanilla extract, agave and the melted coconut oil. Mix again until everything is combined. 

Pour this into the bowl with oat flour and protein powder. Mix with a spoon and create a doughy dough. Put this dough on a baking sheet and form to an rectangle around 1 inch thick then transfer into the freezer. 

Start with the chocolate layer. 

Method chocolate layer: 

Shred/grate the cacao butter and then weight it. Melt the butter slow and on really low heat using the dubbel boiler method (1 bigger pot filed with 1/4 water and one smaller dry pot in it). 

When butter is melted add cacao, agave and stevia and stir until a smooth chocolate sauce is made (some minutes).

Pour the chocolate over the middle layer all over and out to all the corners. 

Put into the the freezer while you making the caramel/peanut layer. 

Method caramel/peanut layer: 

Drop each date in a running mixer until they become a sticky paste. Add water, peanut butter, salt and agave into the mixer and mix well so all ingredients is combined. 

Flip the whole cake so the chocolate layer is the bottom layer.

Put the sticky dough on the middle layer all over it and then put into the freezer for about 30 minutes. Then they are ready to eat just from the freezer! 

Note: I used walden farms pancake syrup to sub the agave syrup so if you want to cut down on calories that is a functional option!