Snickers Brownies

So I give you; SNICKERS BROWNIES.

Brownie base, nougatty center, topped with the yummiest peanut butter caramel, chopped peanuts, & finished off with salted caramel chocolate. These can’t be beat.

I was craving my raw vegan snickers the other night, but wanted something a little more warming. So I thought of a brownie base, because how could that go wrong? I am so happy I did because these textures go together and compliment each other like nobody’s business. Hope you love them!

For the brownie base:

1/2 cup peanut butter (or other nut butter)

1/4 maple syrup

2 tbsp coconut yogurt or applesauce

2-3 tbsp nut milk

2 tbsp cacao powder

1/4 cup almond flour

1 tsp vanilla

1/2 tap baking soda

1/4 Tsp baking powder

pinch of sea salt

nougat:

3/4 cup soaked cashews

1/3 cup cashew butter

3 tbsp coconut cream

2 tbsp Maple syrup

2 tbsp melted coconut oil

caramel:

1/4 cup peanut butter

1/4 cup maple syrup

1 tbsp melted coconut oil

1/2 tsp maca (optional)

1/2 tsp vanilla

pinch of sea salt

chocolate topping:

1 chocolate bar of choice

2 tsp coconut oil, melted

How to:

1. Preheat oven to 350F.

2. Combine all brownie ingredients until a smooth dough forms. Pour into a lined pan. I used a loaf pan to make mine a little thicker.

3. Time varies, but I’ve noticed a trend that baking for around 20 minutes usually produces the perfect texture. Remove from the oven when the middle is just set. Let cool.

4. Make the nougat by combining everything in a food processor until completely smooth. Spread gently & evenly over the brownie base.

5. Combine all caramel ingredients in the food processor until completely smooth & caramel consistency.

6. Sprinkle chopped peanuts over the nougat and press down gently. Then, spread the caramel over evenly.

7. Melt the coconut oil and chocolate together until completely smooth. Pour over the caramel.

8. Place back in the freezer until set. Enjoy!