Tasty treats don’t always have to be bad for you!

This recipe for DIY Snickers Bars from our friends at Chantal Organics is not only delicious but it’s also better for you than the real thing (although the real thing is pretty good!)

This recipe is gluten-free and keto-friendly but feel free to swap out the sugar-free chocolate for the good stuff if you’d prefer.

Bon Appétit!

Serves: 12 

Prep time: 45 minutes

Chill time: 1 1/2 hours

Ingredients:  

Base: 

• 2 cups (200g) Chantal Organics cacao & coconut keto granola 

• 1/2 cup (180g) sugar-free chocolate, melted 

Topping: 

• 1/2 cup (150g) Chantal Organics peanut butter 

• 1 can Chantal Organics coconut cream (thick part only) 

• 1/4 cup (55g) Chantal Organics coconut oil, melted 

• 90g sugar-free chocolate 

To coat: 

• 250g sugar-free milk chocolate 

• 1 Tbsp Chantal Organics coconut oil, melted

• 50g white or dark sugar-free chocolate extra for decorating 

Method: 

1. Place the can of coconut cream in the fridge for at least 4 hours or overnight. This separates  the thick creamy part from the liquid. 

2. Line a 20 cm square brownie pan with non-stick baking paper. 

3. To make the base, place granola and melted chocolate in a food processor and blend until resembles biscuit crumbs. 

4. Pour the base mix into the prepared pan, spread evenly and press down well. Place base in  freezer to set while you make the topping. 

5. Combine all the topping ingredients in a food processor or blender, and blend until smooth.

6. Pour topping onto base and return to freezer to set. When almost solid, removed from freezer and cut into bars using a hot sharp knife.

6. Pour topping onto base and return to freezer to set. When almost solid, removed from freezer and cut into bars using a hot sharp knife.

7. Place the bars on a wire rack set over a piece of non-stick paper or silicone mat - this is so you can reuse any chocolate that drips off.

8. Melt the coating chocolate and stir in melted coconut oil until well combined.

9. Pour the melted chocolate slowly over each bar, ensuring they’re fully coated before moving to the next. Any chocolate that runs off can be scooped up and reused if needed. Return bars to the fridge or freezer to set.

10. Melt the extra 50g chocolate (ideally a different colour to the coating) and drizzle over top of each bar as decoration.

11. Store your snickers bars in the fridge for up to 5 days or freezer for 1 month.