Snickers – a healthy snack

For the first layer, mix all the mentioned ingredients in a bowl until a crumbly mixture forms. Line a baking dish (approximately 15x20cm) with parchment paper, distribute the dough evenly within it, and press down firmly.

Now prepare the 2nd layer. For this, blend (creamy) peanut butter, dates, and, for those who prefer it sweeter, a bit of powdered erythritol stevia in a blender. Roughly chop the peanuts and fold them in. The Fly Wheel Cut S is perfectly suited for this task. Now spread this layer over the first and press down firmly again. Place in the freezer.

For the 3rd layer, melt the sugar-free chocolate with some oil in the microwave or a double boiler, then let it cool. Retrieve the baking dish from the freezer and evenly spread the 3rd layer on top.

Then place it back in the freezer or refrigerator and once the chocolate has set, cut into snickers bars. The snickers bars will keep in the refrigerator for up to 2 weeks and in the freezer for months.

Lisa Shelton wishes you

good luck

INGREDIENTS for approximately 10 pieces

For the 1st layer:
40g almond or coconut flour
40g grated almonds
100 ml cream or coconut milk
1-2 tbsp powdered erythritol-stevia

For the 2nd layer:
200g creamy peanut butter
50g pitted dates
40g roasted peanuts

For the 3rd layer:
100g dark chocolate, sugar-free
1 tbsp oil