Snicker Copy Cat
  • Alaina Hinkle

Snicker Copy Cat

Yes... I am saying HALLOWEEN IS APPROACHING!! Okay I know you are probably thinking Alaina slow your roll it is still August. However, only for 4 more days & this girls favorite season is Fall & everything that encompasses it! That being.. Halloween :) However, we all know that Halloween can be filled with refined sugar crashes, artificial flavors & dyes. Now, I know we are thinking what is one time a year... but the candy lasts more than one day a year & why not enjoy something YUMMY, hits the spot & IS SOOOOO GOOD, without all the yucky additives. Look no further than my snickers copy cat below! They are dairy free, gluten free & refined sugar free! I will be stuffing these in the freezer & eating them NON STOP!


Ingredients:

Crust: 1 1/2 cup old fashioned oats

1 tsp cinnamon

1/4 tsp salt

2 tbsp coconut flour

1 tbsp honey

3 tbsp coconut oil melted


Caramel Filling

10 large dates ( fresh in bulk section not packaged)

1/4 cup coconut milk cream (from top of the can)

dash of salt


Chocolate toppings:

1-1 1/2 cups of enjoy life semi sweet chunks melted w/ 1 tsp coconut oil

Raw peanuts to drizzle on caramel layer



Directions:

Preheat oven to 375


1. In a high powered blender grind the old fashioned oats into flour, start low & then turn up the speed, until it is a flour consistency. Then pour into a medium sized bowl. Next grease a 9 X 11 pan with coconut oil & set aside.


2. Then in a small microwave safe bowl melt the coconut oil, start with 30 second increments. Then add in the honey & whisk until fully combined.


3. In medium sized bowl with the oat flour, add in the cinnamon, salt, coconut flour & honey/coconut oil mixture. Mix until full combined. It may feel a little bit dry & crumbly & that is perfect! Then spread the mixture in the 9 X 11 pan & press down until the crust is evenly spread at the bottom of the pan. Press it so that there are no holes & it is patted evenly. Place in oven for 5 minutes & then take out of oven & set aside to cool.


4. While the crust is cooking start on the filling. USE FRESH DATES. I cannot stress that enough. Use fresh dates from the bulk section-- why? The fresher they are means the creamery the caramel layer will be & the ones prepackaged are a lot more dry.

Now take each date & remove the pit. Then flatten the date with a knife then cut into tiny bite sized pieces. You will see the flatter you flatten the date & then start cutting, the date will start to becoming very pasty & you want that. Do this to all the dates & then add to a stove sauce pan. Once you have done this to all dates. Turn on medium heat. Add in 1/4 cup of the coconut cream from the top of the can. (SKIM it off the top-- careful to not break threw, you want all the cream from the top--- you may need to add some of the milk from the can below the cream depending on thickness)


5. With a fork continue to whisk the dates & coconut cream in the sauce pan, breaking apart the dates, smashing them & adjusting heat as need be. Add in tbsp of coconut milk from the bottom of the can if it becomes too thick( if you can see the bottom of the pan). Then set aside to cool once almost all of the pieces of dates have combined into the caramel sauce.


6. Lastly, add the ingredients for the chocolate topping in a medium microwavable bowl-- chocolate chips & coconut oil. Keep microwaving in 30 second increments stirring after each one to insure it is melting & not burning. Then take the caramel layer & spread it over the cooked crust with a spatula. Then sprinkle peanuts over the caramel layer ( optional -- but HIGHLY recommend-- I do half & half because Ainsley can't have whole peanuts) Then drizzle the chocolate layer over the caramel peanuts & crust. Then freeze for at least an hour then cut & ENJOY!!! Keep in freezer :)


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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