Vegan Snickers Protein Bars

by Brooke Goldstein October 19, 2016



  • 1/2 c almond meal (or gluten free oats)
  • 3/4 c vegan vanilla protein powder
  • 1/4 c coconut oil
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 2 tbsp natural sweetener


  • 2 c dates (seeds removed and soak in boiling water for 20 mins)
  • 1/4 c coconut oil (melted)
  • 1-2 tbsp natural peanut butter (melted)
  • 2 tbsp unsweetned almond milk
  • 1/2 c peanuts (you can oven roast them – but it won’t be a raw desert)



  • Mix the base ingredients in a a food processor until  it is a fine crumb texture, and then press into a 8×8” brownie tin lined with baking paper. Place in the freezer until required.
  • In a food processor pulse the caramel filling ingredients, until smooth. Pour over the base and freeze for 2 hours.
  • Melted down the choc chip and peanut butter an mix together. Pour over the caramel and place back into freezer until chocolate has set (less than 10 mins – I left mine in overnight).
  • Store in fridge or freezer.

Serves 18

Nutrition – Cals 150, protein 6, carbs 16, fat 7.

Recipe by: Misskkitchencreations

Brooke Goldstein
Brooke Goldstein


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