Snickers Energy Bites

What else can I say to you, my friends? These energy bites are just like Snickers. These energy bites have all of the same caramel, nougaty goodness, chocolatey goodness, and peanutty goodness as the classic candy bar. These are salty, sugary, and mouth-wateringly good!

Make these tasty portable treats with just nine simple ingredients in your pantry. We’ll show you exactly how to make it!

Snickers Energy Bite Recipe

Four essential ingredients are present in these tasty treats: chocolate, “nougat,” “caramel,” and peanuts. It’s…VERY exciting!

The nougat is first: Vanilla, maple syrup, and cashew butter combine with salt and vanilla for a rich, creamy base. Coconut flour provides structure.

Then, we throw dates a party with sea salt and vanilla in the processor! We then combine the dates with coconut powder and chopped salty peanuts. Yum.

Then, the mixtures of caramel and nougat join forces! Then, we mix them a little to create swirls in each bite. Then, it’s time for the rolling!

You can find us scooping and rolling! After digging, we add another layer of peanuts for an extra Snickersy goodness.

The chocolate. The peanuts are then added to the top of each bite. After a quick trip to your refrigerator, they are ready to eat!

Ingredients

CARAMEL

• Pitted ten large Medjool Dates (10 large dates will yield 180 g or 3/4 cup packed dates).
• 1/2 tsp vanilla extract
• Sea salt, generously pinch one generous pinch
• Coconut flour 1/4 cup

NOUGAT

• Find our review of store-bought Cashew Butter here.
• 1/4 cup maple syrup
• 1/4 tsp vanilla extract
• Sea salt, generously pinch one generous pinch
• Coconut flour 2/3-3/4 cup

PEANUTS

• One cup finely chopped salted peanuts ( DIVIDED).

CHOCOLATE

• We like to Enjoy life.
• Coconut oil, 1 tsp

Instructions

• CARAMEL: Place your dates in a heatproof bowl and cover them with boiling water. Place dates in a heatproof bowl and cover with boiling water. Set aside to soften, uncovered.
• Add the maple syrup, cashew butter, and vanilla to a medium bowl and whisk together. Add the coconut flour, starting with the smallest amount. Mix with a rubber spatula or wooden spoon. It should be thick and not stick to the fingers. If you poke at it, it should leave an impression on your finger. You may need to add the coconut flour if your cashew butter is a bit runny. Set aside.
• CARAMEL: Drain dates that have been soaked. Add the dates, salt, and vanilla to the bowl of the food processor. Then, turn on the food processor and blend the dates, scraping the sides of the bowl as necessary, for about 1-2 minutes. Blend in the coconut flour until it is fully combined. Form a ball. The mixture should be thick and not stick to the fingers. If it does, you can add one tablespoon of coconut flour at a time.
• Add 1/3 cup (47g) of chopped peanuts to the caramel in a small bowl (adjust the amount if you want to change the default number of servings). Mix until fully incorporated. Add the mixture of caramel/peanuts to the nougat and briefly mix. It is important to ensure that each bite has both the nougat and create swirls to maintain separation between the two (see photo).
• Assemble the peanuts in a shallow dish or bowl. Place your remaining peanuts (about 2/3 cup, or 94g) on top. Then, scoop out 1 1/2 Tbsp portions (we prefer the scoop) and roll them into small balls. Roll each ball in crushed peanuts, then place it on your plate. Repeat the process with the rest of your dough. At the same time, you prepare your chocolate and set aside the dough.
• CHOCOLATE – Add 1 inch of water to a small pan and bring it to a simmer over medium heat. Reduce heat to simmer once boiling has occurred. Add the coconut oil and chocolate chips into a small metal or glass bowl. Place the bowl carefully on top of the saucepan with simmering water. Stirring occasionally with a spoon or spatula, heat until melted (5 minutes). In a microwave, you can melt the chocolate in increments of 20 seconds in a heatproof bowl. Remove the chocolate from the heat.
• Assemble the balls by placing one on a fork, then using a spoon, pour the melted chocolate (do not drop the bite in the chocolate as the peanuts may fall off). Tap the handle of the fork on the side of the bowl to remove excess chocolate. Place the ball onto the parchment-lined platter and sprinkle generously with peanuts. If you have leftover chocolate, you can drizzle it instead of coating the balls. We preferred the ones with more chocolate. Repeat this process with the remaining bites and refrigerate them for 15-20 minutes or until they are set. For the best texture, we prefer them to be fully chilled.
• Enjoy immediately! The leftover bites can be stored in the fridge for up to a week or in the freezer for a month.