I may be gluten and dairy intolerant, but if there’s one thing that I am very grateful I am not allergic to… it’s nuts. I use them in almost everything! So my sincerest apologies for anyone who is anaphylactic, this recipe unfortunately is one you will need to stay away from!
SO… what is a Snickut you may ask? Put simply – A heavenly sent idea, delivered to you via the gods of all things gluten free and dairy free food, through this recipe.
The epitome of mouth watering goodness…
Snickers used to be my favourite chocolate bar (who am I kidding I loved them all) but since cutting out gluten, dairy, refined sugar, processed foods, blah blah I haven’t been able to have one. I’ve tried many raw treats that have claimed to taste like snickers, but none captured the chewy nougat that I was so insatiably craving. So I’ve created the biscuit base out of the nougat! Yes, this biscuit is not one that will crumble, rather, one that will melt softly in your mouth.
PSA: There is a lot of debate in the Health & Wellness world regarding gluten in Oats and whether they truly are free of Gluten or not. Rules & regulations vary between USA & Australia. If you are Coaelic or highly sensitive & inflammed due to your gluten sensitivity/beginning your gut healing journey then it is often recommended and necessary to AVOID Oats. When I first began my journey I didn’t eat Oats for a year. Since then the only Oats I have eaten are the Organic “Gluten Free” labelled oats from Naked Foods.
Enough of me chatting… Wanna get started?
Here’s what you will need;
- 1 cup of GF Oats (available at Naked Foods stores)
- 12 Medjool Dates (I use medjool beacause 1, they are bigger and 2, they are juicier)
- 2 Tbsp smooth Peanut Butter
- 1 Tsp Vanilla Essense
- 1 Tsp Pink Himalyan Salt
- 1 Tsp Maca Powder
- Vegan Dark Chocolate (I use Loving Earth)
- Salted + Roasted Peanuts
- A food processor/nutri bullet
Start by removing the pits from your dates and soak them in a bowl of freshly boiled water.
While your dates are soaking, pulse your GF Oats in a food processor/bullet to create oat flour. It shouldn’t be too fine, it should still be a little crumbly!
Transfer the flour into a seperate bowl and then place in your now empty food processor your dates, peanut butter, mama powder, vanilla essence & salt to create your caramel.
Remove most of the caramel into a seperate bowl, BUT, leave behind about 1/4 of it in the processor. Add your GF Oat flour to the remaining caramel and blend!
Once blended it should be sticky and not too dry! Remove your newly made nougat into a seperate bowl and set up a working station like so…Start by using a table spoon to grab your nougat and begin to roll into little disc shaped biscuits, one you have your base then add your caramel on top.
Crush your peanuts! I used a brown paper bag and a wooden spoon but you can also use a tea towel and a rolling pin or a pestle mortar. Once crushed top your biscuits with them!
Last but not least, melt your chocolate in a small bowl. Using a fork, drizzle the chocolate on top of the biscuits!
Finish it off by sprinkling a good amount of pink Himalayan salt to give it that salted caramel flavour!
This recipe makes for 12 biscuits based on your nougat base, however you will have left over caramel. I usually save the caramel and mix it with other desserts (peanut butter & jelly toastie amiright?) but you can always follow the recipe to create the base again and blend another cup of oats to create more nougat base and make 24 biscuits in total!
And there you have it!!! I hope you enjoy 🙂