The Best Healthy ‘Snickers’ Cups (Gluten Free, Vegan)

Prep: 75 minutesCook: minutesTotal: 75 minutes
Yield: 6Categories: Desserts, Snacks
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These incredible healthy snickers cups are tiny bites of heaven and quite possibly the most delicious thing I have ever made! Yes, I do realise that is a pretty bold statement to make. The combination of sweet chocolate, gooey date, soft almond flour truffle and salty peanut butter make these a definitely crowd pleaser!

They are so indulgent and definitely satisfy any cravings I get for Snickers bars since ditching dairy and going vegan! I usually use a dairy free ‘milk chocolate’ to make these, however, I have used both dark chocolate and white chocolate to make these in the past and both versions have been delicious if you’d prefer to use those.

Although the healthy snickers cups may look complicated to make because of all the layers, these are actually very simple to put together and don’t require a great deal of ingredients. Although I hate noted the preparation time to be 75 minutes, it is worth mentioning that this includes the time needed for the cups to set and you could actually assemble them quite easily in less than fifteen minutes.

I prefer to use a silicone muffin tray to make these for ease, however, a metal muffin tin lined with parchment paper would work in exactly the same way. If you like these, you will probably like my Healthy Peanut Butter Cups recipe and my Peanut Butter & Chocolate Bombs which you can find here. If you are looking to increase your protein intake why not give my Protein Snickers a go!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 200g 1 cup + 2 tbsp dairy free chocolate
  • 5 tbsp peanut butter
  • 50g 1/2 cup + 1 tbsp almond flour
  • 30ml 1 tbsp + 2 tsp maple syrup
  • 6 pitted medjool dates
  • 1/2 handful peanuts (optional)

Method

  1. Soak the pitted dates in boiling water for a minimum of ten minutes before draining and patting dry
  2. In a large mixing bowl add the almond flour, maple syrup and two tablespoons of peanut butter until a sticky mixture forms. Divide evenly into six chunks and roll each one into a ball before setting to the side
  3. Melt the dairy free chocolate using a Bain- Marie before spooning out approximately 3/4 tablespoon into the bottom of a silicone muffin mould. Repeat this until the chocolate is in six cups
  4. Flatten each of the balls made from the almond flour mixture into discs and place one in each of the cups so it is nestled on top of the melted chocolate
  5. Top each of the discs with 1/2 tablespoon of peanut butter, using your fingertip to press down and flatten it gently
  6. Butterfly the dates and add one to each of the cups to create an additional layer
  7. Divide the remaining chocolate evenly over the top of each of the six moulds until you cannot see any of the other contents
  8. Add a couple of peanuts to the top of each one if desired before placing in the fridge or freezer to set for a minimum of one hour

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