Clean Ingredients • No Refined Sugar

No corn syrup. No mystery ingredients. Just cashews, peanut butter, maple syrup, and dark chocolate — and yes, it actually tastes like the real thing.

*Estimated per bar based on standard ingredient values — verify with your own calculator if needed.

Store-bought Snickers used to be my go-to, until I actually read the ingredient label. Corn syrup, palm oil, artificial flavoring... not exactly what I want to be reaching for on repeat.

So I rebuilt it. Same layers — creamy base, caramel-like middle, crunchy peanuts, dark chocolate shell — but made entirely from real food. A blended cashew-coconut base swaps in for nougat, a two-ingredient peanut butter "caramel" does the heavy lifting, and a dark chocolate coating with flaky sea salt finishes it off. No refined sugar, no fillers, and it holds up beautifully in the freezer.

PSA — because these are calorie-dense (real nut butter and coconut cream aren't "light" foods), they're meant to be enjoyed as a satisfying treat, not a mindless snack. Cut them, freeze them, and let yourself actually enjoy one!!

Comment "SNICKERS" on my latest Instagram reel and I'll send you the full recipe card 🍫

🛒 What You'll Need

Base

• 1 cup (130g) cashews
• 1/2 cup macadamia nuts (optional, but amazing for metabolism)
• 1 cup (240g) coconut cream — unsweetened, few-ingredient (organic coconut, purified water, guar gum). Whole Foods' unsweetened brand is my favorite.
• 3 tbsp maple syrup
• Pinch of sea salt

"Caramel" Layer

• 1 cup (260g) smooth peanut butter — one ingredient only: peanuts. If your label has more than that, toss it and grab a new jar.
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• A splash of milk if too thick (I use cashew milk)

Topping & Coating

• Roasted nuts — I use chopped cashews and peanuts
• Dark chocolate (70% or higher) DARK BALANCES IT OUT
• Flaky sea salt or regu;ar but don't over-do it.

💡 Swap it: Use almond butter instead of peanut butter, honey instead of maple syrup, or swap the topping nuts for almonds or pecans — whatever you've got on hand.

INSTRUCTIONS

1. Add the cashews, coconut cream, macadamia buts, maple syrup, and a pinch of sea salt to a blender or food processor. Blend until completely smooth and creamy. There should be no nut chunks.
2. Line a small tray or loaf pan with parchment paper. Pour the base in and spread evenly. Freeze for at least 30 minutes, until solid.
3. While the base sets, mix the peanut butter, maple syrup, and vanilla extract together until silky and smooth. Add a splash of milk if it's too thick to pour.
4. Pour the "caramel" layer evenly over the frozen base. Scatter the chopped nuts on top and press gently so they stick.
5. Freeze again until fully set — about 30 more minutes.
6. Lift out using the parchment, then slice into bars.
7. Melt your dark chocolate with some coconut oil, dip each bar to coat, and finish with a pinch of flaky sea salt before it sets.

🔥 Ritta's Tip: I doubled the batch for the video, so what you see there is bigger than what this recipe makes — but that's honestly a good thing, since these keep beautifully in the freezer for weeks. If you want a more standard "candy bar" size, use a longer, narrower tray instead of a square one.

🧊 Storage Instructions

#HighProtein #CleanEating #NoRefinedSugar #DessertRecipe #MealPrep #BeginnerFriendly #HomemadeSnickers