Freda’s Style Snickers Chocolate Bar
(Gluten and Dairy Free)
For the base:
225g stoned dates (preferably Medjool)
60g coconut flour
A twist of sea salt
1 tbsp maple syrup
For the toffee layer:
120g Freda’s Smooth Original peanut butter
170g maple syrup
80g coconut oil
1 tsp vanilla extract
For the coating:
170g chocolate of your choice
- Blend the base ingredients in a food processor until they start to clump together and press into the base of a 20cm square tin.
- Simmer the toffee layer ingredients in a pan for 2 minutes until thickened slightly and pour over the base layer. Leave to cool then freeze for 2 hours.
- Cut into slices. Melt your chocolate in a bowl and coat the slices evenly using 2 forks. Leave to set.