You are not going to believe that this is vegan and gluten free. If I ever start my own shop, this is one of the sweets that I will definitely be selling. Very happy with this recipe!

Makes: 16 squares
Prep time: 20 minutes
Freezer time: 30 minutes
Equipment: Food processor and square baking pan

1 1/3 cup of oats
1/2 cup of coconut oil
6 tablespoons agave

1 cup coconut butter melted
1 cup of agave syrup
1 1/3 cup of peanuts

200 grams of chocolate
2 tablespoon coconut oil

Line the baking tin with baking paper or silver foil so that nothing sticks.

The snickers bar is made in 3 parts, the bottom, the fudgie peanut filling and the chocolate layer. To make the first layer, the bottom, put the oats, coconut oil and agave syrup in the food processor and blend until you have a smooth bather. Put this mixture in the baking tin, spread it so that it is an even layer and put in the freezer.

To make the second layer, we will first make the coconut butter ourselves. You can also order this online or find it in an organic supermarket. But making it yourself is way more fun! You only have to put 1 cup of unsweetened, pure grated coconut in the food processor and blend for a long time, after about 5 minutes it becomes a kind of butter consistency. If your food processor is not powerful enough, you can always add a tablespoon of coconut oil to make it blend a little easier. When the coconut has turned into butter, you can stir in the agave and peanuts and spread this mixture evenly on the first layer and put it back in the freezer.

Finally melt the chocolate with the coconut oil. You can do this either in the microwave (not too long), or au bain-marie. When it is melted, stir well and spread it evenly over the last layer. Now for the last time, 15 minutes in the freezer and your snickers bars are ready.