No other caption needed… just do it, trust me 😋🤤 Thanks to @foodbymaria for these drool-worthy plant based bars
Shared Via @GlowingPlants ✨🌿 #GlowingPlants

Nougat base:
2 cups almonds
½ cup coconut cream
1/3 cup walnuts
¼ cup coconut oil
¼ cup coconut nectar or maple syrup
¼ cup almond meal
1 tsp. vanilla extract
3 cups medjool dates
2/3 cup almond butter
½ cup coconut cream
¼ cup coconut oil
½ tsp. vanilla extract
Pinch of sea salt
Dark Chocolate Coating:
½ cup cacao powder
¼ cup coconut oil – melted
¼ cup coconut nectar or maple syrup
Raw almonds
Dark Chocolate
Season Salt

Line an 8×8 baking tin with parchment and set aside.
Into a high-speed blender add all your ingredients for the nougat base. Blend this for around 2-3 minutes or until completely smooth and silky. It’s worth it, trust me. Once your mixture is ready transfer it to your baking tin and flatten out till even. This is a bit of a sticky process but I added a spray of coconut oil to my spatula and it made the process a bit easier. Place in the freezer while you make the caramel.
Now let’s make that golden nectar, caramel. Nice and simple, once again, just add all the ingredients into a high-speed blender and blend till completely smooth. The dates break down easily here but you still want to stay patient and blend for around 2 minutes so you achieve that really silky effect when eating these bad boys. Transfer this mixture onto the nougat base and spread until flat and beautiful.
Cover with parchment and set in freezer for around 4 hours.
To add the finishing touches we can do a few things here. 1) Coat with chocolate 2) Coat with almonds.
For the chocolate, you’re going to need a cooling rack set aside. Remove your snickers from the freezer, using a knife cut the sides of the pan for removal and set onto a cutting board. Cut just centimetres from each side for the precise look (eat those bits, of course) and then you’re left to choose how you want to cut them. So once you’ve cut the bars put them back into the freezer.