You aren't you when your crashing from a traditional Snickers bar! So try this one that's sweetened with dates!
1 packed cup Medjool Dates
3 tablespoons Peanut Butter
1 tsp Vanilla Extract
1/4 teaspoon salt
2/3 cup Oat Flour
1/4 cup Date Caramel, above
1/2 cup Dry Roasted Peanuts (I used Salted)
1/2 cup Vegan Chocolate
1 teaspoon coconut oil
Remove the pits from the dates and cover with warm water, soak for 10 minutes.
Once the dates have soaked, in the bowl of a food processor pulse all of the ingredients for the caramel layer until smooth.
Remove all but 1/4 cup of the caramel from the food processor. Add the oat flour to the 1/4 cup date caramel. Process the mixture until it pulls together on the blade.
Line a loaf pan with parchment paper.
Press the nougat layer evenly into the bottom of the loaf pan about 3/4 of the way across the bottom of the pan.
Top with the caramel and spread to create an even layer.
Top with the salted peanuts and freeze for 60 to 90 minutes or until firm.
Using a sharp knife cut the rectangle into 5 candy bar sized pieces about 1 1/2-inches in width.
Melt the chocolate chips with the 1 teaspoon of coconut oil in the microwave in 30-second intervals until smooth and no lumps remain.
Dip the candy bars into the chocolate to coat, using a fork to remove the candy bars to a parchment lined baking sheet.
Repeat until all of the candy bars are dipped. Once the candy bars are on the sheet tray, life each one up using a fork and move it to a new spot on the sheet tray. This tip helps to prevent chocolate "feet" from forming and gives your candy bars crisp edges.
Chill in the refrigerator until set! Store in an airtight container in the refrigerator!