vegan snickers bars

Whilst still a treat as they contain sugar they also contain healthy tempeh! Yep tempeh!

Easy

Simple to make and incredibly more-ish!
Scrumptious

Better the the original. These snickers bars fill every craving you have whilst also giving you a healthy dose of protein and feeding your gut microbiome.
Good for you

Full of healthy gut biome loving ferments!
Easy on the bottom dollar

Make a big batch for the same cost of a few small commercial bars.

Prefer to watch than read?

Find our Snickers Bars on YouTube. Cook along to easy and clear instructions.

Clear and concise details can be found in the video above.
Tempeh is a raw food so homemade or commercially bought tempeh must be pre cooked before using. Simple steam for 15 minutes then allow to cool.
Line a baking tray with baking paper.
Cut tempeh into small bars or crumble if making Snickers Balls.
Mix soya crisps and crushed peanuts in a bowl and set aside.
Place coconut oil, maple syrup, vanilla, brown sugar, milk, salt and peanut butter into a small saucepan.
Heat over low-medium heat stirring constantly until sugar has melted and caramel changes to a darker rich colour.
Turn heat off but leave on stove.
Place chocolate in a small bowl and melt in the microwave.
Dip tempeh bars into the caramel and then roll in the nut/crisp mixture.
Dip into the melted chocolate and then place on the lined baking tray to set.
If making snickers balls simply mix the nuts and soya crisps with the crumbled tempeh. Stir the tempeh into the caramel. Using wet hands or an ice cream scoop make balls which you then dip in the melted chocolate.
Place bars into the fridge to fully set.
Eat at room temperature for maximum sweetness.
Store in the fridge for one week or the freezer for a few months.