Healthier "Snickers" bars

*Scroll to bottom for screenshot ready recipe*

Craving a treat that hits all the sweet spots without the guilt? Look no further than our take on a gluten free "Snickers" Bar – the epitome of indulgence with a healthy twist.

A luscious shortbread layer, a caramel nougat that's both creamy and dreamy, and a decadent chocolate topping. Best part? These bars are not just a delight for your taste buds, but also cater to various dietary preferences. Perfect for those embracing a gluten-free, grain-free, refined sugar-free, and potentially dairy-free lifestyle (depending on your chocolate choice). Let’s dive into the nitty-gritty of this crowd-pleasing recipe!

Why We Love It:

  1. Gluten-Free Goodness: Almond and coconut flours team up for a shortbread base that's light on gluten but heavy on flavor.
  2. Grain-Free Good Vibes: We're ditching the grains for coconut flour, keeping it grain-free and oh-so-satisfying.
  3. Refined Sugar-Free Sweetness: Natural sweeteners like maple syrup and Lakanto Monk Fruit Maple Syrup take center stage, giving you all the sweetness without the refined sugar crash.
  4. Dairy-Free Decadence (if you choose): Opt for dairy-free chocolate, and you're on the road to a blissful dairy-free experience.


Shortbread Layer:

  • 1 ¾ cup almond flour
  • 3 tbsp coconut flour
  • 1/3 cup coconut oil
  • 1 tbsp maple syrup
  • 2 tbsp lakanto monk fruit maple syrup (use all regular maple syrup if you don’t have this)
  • 1 tsp vanilla extract

    Caramel Layer:

    • 1/2 cup creamy (or crunchy) peanut butter
    • 14 medjool dates (pitted)
    • 1/3-1/2 cup peanuts (gently crushed)
    • 2.5 tbsp coconut flour
    • ½ tbsp coconut oil
    • ½ tsp vanilla
    • ½ tsp salt

    Chocolate Layer:

    • 3/4 cup chocolate chips, I used lily’s stevia chocolate chips (you can use any you’d like)
    • 1.5 tbsp coconut oil
    • flakey sea salt (optional)

    note: if you want a more authentic snicker taste, use milk chocolate chips


    Preheat oven to 350°F

    Line an 8-inch baking dish with parchment paper


    Combine ingredients for shortbread in a bowl and mix until well combined

    Press the dough into a bottom of baking dish until smooth and bake for 15 minutes

    Remove from the oven and let cool for 30 minutes


    Boil about 3 cups of water and then take off heat and let cool for 1 minute. Place pitted dates in a glass bowl and cover with water for 2 minutes. OR cover dates in water and microwave on high for 2.5 minutes**

    Drain the water completely from dates and place dates in a food processor or blender if that’s all you have.

    Add in coconut oil, vanilla and salt. Blend and stop to scrape the sides periodically. Once smooth add in coconut flour and blend until mixture has a thick, smooth texture.

    Scoop the “caramel” into a bowl and add in peanut butter. Mix together until it’s fully incorporated. Then add in peanuts and mix again.

    Pour caramel peanut mixture on top of shortbread and smooth out the layer with a spatula. If you have trouble smoothing it out, take a sheet of parchment paper, lay it on top of mixture and press out caramel to the edges.. Now put in freezer for 1 hour minimum..


    In a small sauce pan, melt chocolate chips and coconut oil over *low heat. Stir frequently. Once chocolate is fully melted, remove bars from freezer and pour chocolate over the top and spread out with a spatula until smooth.

    Put back into the fridge or freezer until chocolate is fully hardened.

    Remove and cut into squares. Top with flakey sea salt (optional)



    Snickers Bar Recipe