Go Back
–+ servings

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!
Print Recipe