Snickers don’t need an introduction, right? We make them so often and I have changed so many filling ingredients by now. The challenge started because my girls don’t want to eat nuts. They would say that they don’t love them even if they always add them to the granola they use to make. So I needed to find a way to add nuts to things they love. Usually I work with dates, this time I replaced dates by the agave to let that beautiful pumpin color pop up.
These beautiful pics were taken by Maxime Degée for @elleàtable / https://www.elle.be/nl/284711-gezond-recept-vegan-snickers-met-pompoen.html. Thank you Maxime!
1 cup dehydrated walnuts, 170 gr
4 TbSp cacao powder, 60 gr
3/4 cup peanuts, 180 gr
8 pitted Medjool dates
200 gr roasted (with skin) pumpkin
230 gr bio peanut butter
50 gr agave syrup
1 TbSp soy sauce+50 gr water
1/2 speculoos spices powder
100-150 gr roasted peanuts
150 gr raw/dark chocolate/or use this recipe to make raw chocolate.
To make the crust :
1. Process the walnuts and the peanuts in a mixer until finely chopped. Add the rest of ingredients and mix until the composition starts to hold together when squeezed (add some water if needed).
2. Press the mixture into the bottom of a mold lined with parchment paper and set aside.
To make the pumpkin filling:
1. Combine all the ingredients in a food processor, adding some more water (if needed) and mix until everything is smooth and homogenous. You have to get a creamy consistency.
2. Pour the cream over the crust, smoothing out.
3. Set the mold with the snickers into the freezer for 3-4 h. Afterwards, take it out and let it 30 min rest at room temperature. Cut it in small bars(8cm x 2cm) and cover the pumpkin filling with the peanuts. Now you can put them back into the freezer for another 1-2 h. Take them out from the freezer and cover with melted chocolate.