Enjoy these no bake homemade Snickers cups made with5 main wholesome ingredients, refined sugar free, a healthy bite-sized snack made in under an hour.
Prepare the coconut cream. The can should be chilled a few hours or overnight to separate the cream from the milk. Open the can, spoon the cream into a measuring cup. Save the liquid in the refrigerator for two days to add to smoothies.
3 tablespoon coconut cream
Prepare the dates. Boil water, turn off the heat and pop dates in to soak for 5 minutes to soften. Then pit them.
6 medjool dates
Preheat oven to 350F and line a 12 cup mini cupcake pan with paper liners
Make flax seed egg. To make it, stir together 1 tablespoon ground flaxseed, and 3 tablespoon of water. Set aside for 10 minutes.
1 flax seed egg
Make Crust
Into a bowl, stir up all ingredients until combined until you have a crumb that actually looks exactly like graham cracker crumbs.
¾ cup almond flour, 2 tablespoon brown sugar, 2 tablespoon coconut oil, 1 tablespoon cashew butter, 1 flax seed egg
Spoon about 1-2 teaspoon of the crust mixture into each mini cupcake cup.Press flat with your finger.
Bake for 6-10 minutes or until brown. Watch them! Mine browned too fast. Once browned, set aside to cool. It 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 a blender or food processor, add ingredients. Blend until creamy.
3 tablespoon coconut cream, 1 teaspoon vanilla extract, pinch of salt
Spoon a tablespoon 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.
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.
½ cup semi sweet chocolate chips
Spoon the drippy chocolate on to the nougat and sprinkle on almond slivers.
Put the pan in the refrigerator for 15 minutes to set.
Ready to eat!
Notes
Almond flour in the crust can be swapped for rolled oats, but then you'll probably have to use a food processor or blender to mix up the crust.The crust doesn't have to be baked, it can also just be frozen.Store them in the refrigerator for 3-4 days or freeze them covered for 3 months.