As someone who is allergic to most nuts, I’ve never had a Snickers bar, but I have heard they are filled with crunchy peanuts, sweet caramel and coated in chocolate. I’ve not got a very sweet tooth, so I’m subbing in dark chocolate for milk, adding extra plant polyphenols which my gut will love. It’s also got the benefit of fibre from the naturally sweet and caramel-like date, and the crunchy almond butter has been blended with the skins on for even more fibre benefit, as these are the nuts I’m not allergic to.
All in all, this is a really easy recipe which will help to satisfy your sweet tooth when you might normally reach for a shop-bought version. Make a larger batch and keep them in an airtight container, if they last that long!
Serves 5
Ingredients
- 5 Medjool dates, pitted and split down one side
- 5 tsp crunchy almond butter (or any other nut butter of choice)
- 100g dark chocolate, melted
Method
- Add a teaspoon of nut butter to the middle of the date and close as best you can
- Roll the stuffed date in the melted chocolate, getting an even coating over the whole surface
- Allow to set on baking parchment for around 30 minutes
- Enjoy straight away, or store in an airtight Tupperware for up to 2 weeks
Per serving: 257kcal/ 15g fat/ 5.5g saturated fat/ 24g carbohydrates/ 4.4g fibre/ 4.6g protein