School is back in session, and these bars have been my savior come lunch time. I mean after working all morning with 8 and 9 year olds, especially at the beginning of the year, I need a pick me up! I am sure you all can agree no matter what line of work you’re in. Which brings me to these Easy No-Bake Dairy-Free Snickers Bars. They are so simple to prep over the weekend and have on hand to satisfy that sweet tooth. They’re also perfect for kids’ lunches or after dinner. So basically, they are really good for anytime and anywhere!
Easy No-Bake Dairy-Free Snickers Bars
simple oat crust
1 ½ c old fashioned oats
1 tsp cinnamon
¼ tsp salt
2 tbsp coconut flour
3 tbsp honey
4 tbsp coconut oil melted
10 large dates
7.4 oz sweetened condensed coconut milk
½ c dry roasted lightly salted peanut nuts
1 c dairy-free semi-sweet chocolate chunks
1 tsp coconut oil
- In a high powered blender, grind the old fashioned oats into flour. Start low and then turn up the speed until it is a flour consistency. Pour into a medium sized bowl.
- Then in a small microwave safe bowl, melt the coconut oil, starting with 30 second increments.
- In the medium sized bowl with the oat flour, add in cinnamon, salt, coconut flour, honey and melted coconut oil. Mix until fully combined. Spread the mixture in the 9 x 11 pan and press down until the crust is evenly spread and there are no holes. Place in freezer until your caramel layer is done.
- Take each date and remove the pit. Flatten the date with a knife then cut into tiny bite sized pieces. You will see the date will start to become very pasty, which you want. Do this to all the dates and then add to a saucepan.
- On medium heat, add the can of sweetened condensed coconut milk to dates. With a fork, whisk the dates and coconut cream, breaking apart the dates, smashing them and adjusting the heat as needed, until it becomes a thick caramel consistency. It should take about five to six minutes. Take off the stove to cool.
- Take the crust layer from the freezer. Using a spatula, spread the date caramel mixture over the crust. Sprinkle peanuts over the caramel layer, then smooth with spatula. Once the layer is spread, return the pan to the freezer.
- Add the ingredients for the chocolate topping in a medium microwavable bowl—chocolate chips and coconut oil. Microwave in 30 second increments, stirring after each one to ensure it is melting and not burning.
- Take oat and caramel layers out of the freezer. Spread on chocolate layer with a spatula and then freeze for an hour.
- Cut into squares and store in the freezer for up to two months or the refrigerator for two weeks.
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