Snickers Cups

Snickers Cups

These wee morsels are truly heavenly. A soft Chewy base adorned by a crunchy chocolate topping, sandwiched with salty caramel and a dollop of peanut butter. Best of all, they are gluten- free and refined sugar- free. They keep really well in the freezer and make the perfect bite- sized sweet treat.

Base

  • 1/2 cup raw mixed nuts (i.e. walnuts, almonds, cashews)
  • 1/3 cup ground almonds
  • 1 Tbspn Healtheries Ground Chia Superfood Blend Cacao & Coconut
  • 1/2 cup pitted, dried dates, soaked in recently boiled water for 30 minutes and drained well
  • 1/2 cup desiccated coconut
  • 2 Tbspn cocnut oil, melted
  • 1 Tbspn maple syrup

Filling

  • 1 cup raw cashews
  • 1 cup water
  • 200g pitted, dried dates
  • 3/4 cup water, recently boiled
  • 3 Tbsp maple syrup
  • 2 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 tsp peanut butter (1/2 tsp for each Snickers Cup)

Topping

  • 200g Healtheries 99% Sugar Free Dark Chocolate Baking Bits
  • 1 tsp sunflower oil

Makes

20 cups

Method

  1. Prepare your moulds by greasing mini muffin cups, or mini moulds with a little coconut oil.
  2. To make the base, place the nuts into a food processor and process until finely chopped. Add the remaining base ingredients and process until the mixture is well combined.
  3. Press 1 Tbsp of the base mixture into each mould ensuring the mixture comes up the sides a little. Place on a tray in the freezer for 15 minutes to set while you prepare the filling.
  4. For the caramel filling, place the cashew nuts and 1 cup of water into a saucepan and boil for about 15 minutes, or until the cashew nuts are soft. Once soft, drain off the water through a sieve.
  5. Place the dates and recently boiled water into a small saucepan and simmer until all of the water is evaporated and the dates are mushy.
  6. Place the soft, drained cashews and dates into a food processor along with the maple syrup, coconut oil, vanilla and salt and process for 1- 2 minutes until smooth and creamy.
  7. Spoon a teaspoon of the caramel filling on top of the base in each mini muffin pan and place back in the freezer for 30 minutes to set.
  8. Once set, remove from the freezer and dollop a half teaspoon of peanut butter into the middle of each cup. Place back in the freezer for a further 15 minutes to set.
  9. To make the chocolate topping, place a small saucepan of water over a medium heat and bring to a gentle simmer. Place the dark chocolate bits into a bowl that will fit on top of the saucepan, and gently melt the chocolate. Once melted, gently stir in the sunflower oil until glossy.
  10. Remove the cups from the freezer and pour a little melted chocolate over each cup so that the filling is coated.
  11. Return the cups to the freezer for 1- 2 hours or until completely set. Once set use a teaspoon to gently remove the cups from the moulds.
  12. Store in an air tight container in the fridge for up to 1 week, or in the freezer for 2- 3 months.

Nutritional Information

Average Quantity per Pop

Energy 1020kJ (244Cal)
Protein 4.3g
Fat, Total 15.8g
- Saturated 4.5g
Carbohydrate 16.1g
- Sugars 14.0g
Dietary Fibre 4.0g
Sodium 64mg
 
 
 
 
 

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