I kid you not when I say these bars taste just like a snickers ice cream bar. So basically what I'm saying here is that they are snickers made better, and lucky for you guys, much healthier too! The rich dark chocolate and irresistibly smooth cashew cream compliment the peanut butter caramel so well, and the crunch of the whole peanut pieces just takes this dessert to a whole other level. This bar is a match made in heaven, now stop your drooling and go make a batch for yourself right now!!! Ingredients
For the chocolate:
1 cup dark chocolate
1/2 cup milk of choice (I used light coconut milk, it makes the chocolate very creamy)
For the cashew cream:
1 cup cashews that have soaked for at least 4 hours and have been drained and rinsed
2 tbsp maple syrup
1 tbsp coconut oil
1/2 tsp vanilla extract
1/4 cup milk of choice (I used almond because I didn't want to go overboard on the coconut and have the taste come through)
pinch of salt
For the peanut butter layer:
1/2 cup peanut butter (I highly recommend an all natural peanut butter that only contains peanuts- I use Trader Joe's Valencia crunchy peanut butter with no salt)
1/4 cup maple syrup
1/4 cup peanuts
Method:
Line a loaf pan with coconut oil and parchment paper.
Over a double boiler, melt together the chocolate and milk until smooth and velvety. Pour about half of the chocolate into the bottom of the loaf pan and spread into an even layer. Place in the freezer to set up while you work on the cream. Set aside the remaining chocolate for later. If you're worried about the chocolate changing consistency, you can always melt 1/2 of the chocolate with 1/2 the amount of milk, pour that into the bottom of the pan, and repeat with the remaining halves when you're ready to pour over the top layer of chocolate.
In a blender, combine all of the ingredients for the cream and blend until completely smooth. Pour the cream over top the chocolate and place back into the freezer.
Melt the peanut butter and then stir in the maple syrup. Wait until the cashew cream has fully set up to spread the peanut butter mixture (you risk messing up the layering if the cream is still too liquidy). Spread out the peanut butter evenly and then sprinkle the peanuts over top. Gently press the peanuts into the pb/maple syrup mixture. Pour the remaining chocolate that had been set aside earlier over the peanut layer.
Place in freezer and allow to set up for at least an hour or two. Take it out of the freezer and allow to sit at room temperature for about 10-15 minutes. Cut into bars. Enjoy now, or store in the freezer and take out about 15 minutes before you want to eat them for optimal texture :) (if you just can't wait those 20 minutes, don't fret they still taste just as lovely!!).
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