Ingredients

For the Base:
1/2 cup pitted medjool dates (soaked in hot water for 5 minutes and drained)
1/4 cup roasted almonds (also works with raw almonds)
1/2 cup rolled oats
1 tbsp vanilla protein powder
Dash of unsweetened oat milk

For the Peanut Caramel:
1/2 cup pitted medjool dates (soaked in hot water for 5 minutes and drained)
1/4 cup Mayver’s Omega-3 Super Peanut Butter
1/4 cup unsweetened oat milk
1/2 tsp vanilla extract

For the Chocolate:
60g vegan dark chocolate
1 tbsp coconut oil

Method

1. Place all base ingredients into a food processor and process until thick and smooth. Press base into a silicon or lined muffin tray, filling up each muffin cup halfway.
2. Place all caramel ingredients into a food processor and process until smooth. Dollop 1-2 tsp on top of each base. Leave a 3-4mm gap at the top of each muffin cup. Store in the freezer for 30 minutes.
3. Melt chocolate and coconut oil in a microwave-safe bowl in the microwave in 20-second increments, stirring between each, until smooth. Pour over the top of the caramel in each muffin cup and set in the freezer for 2 hours.
4. Remove snickers cups from the freezer and enjoy! Store in the fridge for 4-5 days.

Huge thanks to the amazing @chloeevegan for this awesome recipe!