The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Images and recipe by Alphafoodie

*Servings 12-15 bars

*Prep. time 10 minutes

*Total time 1 hour

Nougat base:
  • 2 cups rolled oats
  • 1 cup almond flour (or coconut flour)
  • 2 tbsp. maple syrup
  • 3 tbsp. coconut oil
  • 1/2 tsp salt
  • 1/2 cup oat milk (or your favorite milk)

Caramel Layer:

  • 12 large dates (I used medjol dates)
  • 3 tbsp. peanut butter
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 tbsp. peanuts

For Coating:

  • 1 cup dark chocolate (or milk chocolate if you prefer)


  • Prepare the nougat layer first by processing the oats in a blender to get flour and then mixing in the rest of the nougat ingredients. Mix till thoroughly incorporated.

  • When making these snickers bars, you can either make them as a 'tray bake' in a large dish and then cut to size or alternatively use a silicone 'bar' mould. If making it in a large dish then simply pour in the nougat base and press lightly, till even. If using a silicone mould then divide the mixture equally between the mold cavities and press down to even out the layer.

  • Place in the freezer while preparing the next layer.
  • To prepare the caramel layer, first check the dates. If they feel a bit dry, then soak them in hot water for about ten minutes. This will make for a smoother, creamier caramel.
  • Add the dates and the rest of the date caramel layer ingredients (without the peanuts!) to a food processor/blender and blend them until you get a creamy sticky mixture.

  • Spoon this caramel over the nougat base and be as generous as you like.
  • Any 'extra' caramel that might be left can be used with a variety of other desserts, to top a dessert smoothie bowl and more.
  • Then, sprinkle some peanuts on top - again, add as much as you like.

  • Place back in the freezer until fully 'set' - this will help when covering with chocolate.

  • Melt the chocolate. It's best to do it on a double boiler but you could also do it in the microwave in 10-15 second increments.

  • This part can be messy, so I usually do it on a wire cooling rack and use bbq skewers to press into the bars, to make it easier to dip them. Dip each bar in the melted chocolate and set aside to dry. I like my snickers extra chocolate, so I dipped them twice. This also helps to cover up any bits that may not have been covered the first time.

  • Your homemade snickers bars are ready to eat. To store they can be kept in the fridge for 8-10 days. Alternatively, place in a freezer-friendly container and leave in the freezer for up to two months.
  • Simply take a bar out as and when wanted - they only need a few minutes to thaw out ( no need to wait till they're at room temperature).

Check full recipe and details here: