Keto Snickers Bars

Step 1To make the nougat layer, soak the cashews at least 4 hours (or overnight). Drain and rinse well.

Step 2Add to a food processor or blender with almond flour, coconut cream, Swerve and coconut oil. Blend until combined and smooth, scraping down the sides as needed.

Step 3Pour into a small lined slice or loaf tin (I use a 10 x 23 cm/ 4.5 x 9” loaf tin) and place in freezer while you make the next layer.

Step 4Make the Keto Caramel Sauce by following the directions here. Continue to simmer an additional 10 minutes to allow it to thicken more, and then remove from heat and allow to cool slightly before pouring it over the nougat layer.

Step 5Sprinkle with the peanuts, pressing them gently into the caramel. Place the tray in the freezer and cool for around 30 minutes. You want it to be cool and firm, but not completely frozen.

Step 6Remove the tray from the freezer and remove the slice. Use a really sharp knife to cut the slice into bars.

Step 7Place the bars on a flat tray and return to the freezer to freeze completely — this will help when coating them with chocolate.

Step 8Melt the chocolate in a small saucepan over the lowest heat on the stove.

Step 9Dip each frozen bar into the chocolate and use a spoon to coat complete. You may want to keep some of the bars in the fridge or freezer while you work so that they stay hard for the coating.

Step 10Transfer the coated chocolate bars to a tray lined with baking paper, and place in the fridge for the chocolate to set. Allow at least an hour before eating so that the caramel can defrost and soften.

Step 11Store in the fridge up to 10 days or up to three months in the freezer.