Delicious healthy homemade snickers cups made with date nougat, almonds instead of peanuts, and Cassava flour, a healthy gluten-free and grain-free and nut-free flour that you will love. Vegan, gluten-free and nut-free option.
The night before or four hours before making these, submerge your dates into water to allow them to soft before pitting.
Preheat oven to 350F and line a 12 cup mini cupcake pan with paper liners
Make flax seed egg by stirring together 1 tbsp ground flaxseed, and 3 tbsp of water. Set aside for 10 minutes.
Into a food processor, add dry ingredients, the flour, nuts, sugar. Remember, replace the nuts with rolled oats if you are making a nut-free dessert. Process until combined.
Add in flax egg, coconut oil and cashew butter until you have a crumb that actually looks exactly like graham cracker crumbs.
Spoon about 1-2 tsp into each mini cupcake cup, press flat with your finger. If you want to make cups that have more crust than nougat, double that.
Bake for 10-12 minutes or until brown. Watch them! Mine browned too fast. Once browned, set aside to cool. Took mine about ½ hour to cool. You want them cool so the crust stays crunchy after you add the next layer.
Make Date Nougat
In processor, add pitted dates, coconut cream, vanilla and salt. Blend until creamy, there will be date specs.
Spoon a tbsp of date nougat onto each cup. Spoon less onto any cups that have double the crust for a less-sweet option. Use your spoon to level the nougat. Sprinkle on almond slivers if you intend to. (Leave off for nut free).
Make the Chocolate Top
Melt the chocolate chips in a 2-cup pyrex measuring cup (or container of your choosing) in a microwave for 60 seconds. Stir to make sure all chips are melted. If not, microwave again for 30 seconds and stir again.
Spoon the drippy chocolate on to the nougat and sprinkle on almond slivers or leave off for nut-free.
Put the pan in the freezer for 15 minutes to set.
Ready to eat! Or photograph as the case may be, haha.