Snickers Bites

180 mins
Serves 1
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Directions

  1. 1Mix together the base ingredients, starting with 2 tablespoons of milk, and adding more as needed, until a nougat-like dough forms.
  2. 2Mix together the base ingredients, starting with 2 tablespoons of milk, and adding more as needed, until a nougat-like dough forms.
  3. 3Mix together the base ingredients, starting with 2 tablespoons of milk, and adding more as needed, until a nougat-like dough forms.
  4. 4Press the dough into the bottoms of a mini cupcake mold, filling about 1/3 of the way full.
  5. 5Press the dough into the bottoms of a mini cupcake mold, filling about 1/3 of the way full.
  6. 6Press the dough into the bottoms of a mini cupcake mold, filling about 1/3 of the way full.
  7. 7Mix together the filling ingredients until smooth, then stir in the peanuts.
  8. 8Mix together the filling ingredients until smooth, then stir in the peanuts.
  9. 9Mix together the filling ingredients until smooth, then stir in the peanuts.
  10. 10Divide the filling amongst the crusts in the cupcake mold.
  11. 11Divide the filling amongst the crusts in the cupcake mold.
  12. 12Divide the filling amongst the crusts in the cupcake mold.
  13. 13Melt the chocolate until smooth by heating it in a microwave-safe bowl in 30-second increments, stirring well between each.
  14. 14Melt the chocolate until smooth by heating it in a microwave-safe bowl in 30-second increments, stirring well between each.
  15. 15Melt the chocolate until smooth by heating it in a microwave-safe bowl in 30-second increments, stirring well between each.
  16. 16Top each bite with melted chocolate and sprinkle with pink Himalayan sea salt.
  17. 17Top each bite with melted chocolate and sprinkle with pink Himalayan sea salt.
  18. 18Top each bite with melted chocolate and sprinkle with pink Himalayan sea salt.
  19. 19Place in the freezer for 2-3 hours to fully set up.
  20. 20Place in the freezer for 2-3 hours to fully set up.
  21. 21Place in the freezer for 2-3 hours to fully set up.

Ingredients

  • 1 cup oat flour
  • 1 cup oat flour
  • 1 cup oat flour
  • 0.25 cup ground almonds
  • 0.25 cup ground almonds
  • 0.25 cup ground almonds
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 4 tbsp milk of choice
  • 4 tbsp milk of choice
  • 4 tbsp milk of choice
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 0.5 cup peanut butter
  • 0.5 cup peanut butter
  • 0.5 cup peanut butter
  • 4 tbsp maple syrup
  • 4 tbsp maple syrup
  • 4 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tbsp melted coconut oil
  • 1 tbsp melted coconut oil
  • 1 handful chopped peanuts
  • 1 handful chopped peanuts
  • 1 handful chopped peanuts
  • 1.25 cups chocolate chips
  • 1.25 cups chocolate chips
  • 1.25 cups chocolate chips
  • pink Himalayan sea salt
  • pink Himalayan sea salt
  • pink Himalayan sea salt

Equipment

mini cupcake moldmicrowave safe bowl

Tips

  • For a higher protein content, substitute 1/4 cup of protein powder for 1/4 cup of oat flour.
  • Use any nut for the ground almonds if preferred.
  • Adjust milk quantity in the base as needed to achieve a nougat-like dough.
  • Melt chocolate in 30-second increments, stirring well between each, until smooth.