Pistachio Mocha Snickers Bars
This is a wonderful healthier take on traditional snickers bar where we make a pistachio coffee date caramel that is so good! We layer this on top of a ground almond base, layer on some chopped salted pistachios and coat in dark chocolate for a wonderful healthier treat on the go!
Takes 2 hours 20 minutes
Serves 12
Ingredients
Base layer
- 280 g ground almond or almond flour
- 100 g agave syrup maple syrup (or clear date syrup)
- 100 g coconut oil
- Pinch of salt
Caramel Filling
- 300 g pitted dates
- 150 g pistachio butter
- 12 tbsp black coffee
- 4 tbsp coconut oil
- 1 large pinch of salt adjust to taste
- 1 tbsp vanilla extract
- 100 g of shelled pistachio nuts
Chocolate Topping
- 300 g dark chocolate
Instructions
Soak dates and prep the pistachios:
- First step: Soak the pitted dates in hot black coffee to infuse them and to soften the dates.
- Roughly chop the shelled pistachio nuts.
Base Layer
- Line a brownie pan or baking tray (approx. 20cm x 30cm) with parchment paper.
- In a saucepan, melt the coconut oil. In a large bowl, mix the ground almonds with the melted coconut oil and agave syrup or clear date syrup.
- Pour the mixture into the lined baking tray and compact it with a spoon until it is level and compressed.
- Place the tray in the freezer for 20 minutes to set while you prepare the caramel filling and melt the chocolate.
Pistachio Coffee Caramel Layer
- Drain the dates ensuring to keep the soak water.
- In a food processor, add all the pistachio caramel ingredients including the coffee jand blend until smooth and caramel-like. This may take up to 5 minutes, depending on your food processor. Add more coffee if the mixture is too thick to blend smoothly.
- Once the base has set, spread the caramel layer evenly over the base.
- Sprinkle an even layer of chopped pistachio on top so there is a generous coating.
- Return the tray to the freezer to set again while you melt the chocolate.
Chocolate Topping
- Melt the chocolate using a water bath or Bain Marie.
- Remove the tray from the freezer and cut into bar shapes.
- Carefully coat each bar in chocolate so each bar is fully covered.
- Allow the chocolate to cool and set (at room temperature or in the fridge).
- Once fully set, cut into squares of your desired size.
- Serve and enjoy!
