Probiotic Vegan Snickers Bars

Ingredients 

Nougat 
2/3 cup of cashews (soaked overnight in filtered water)
1/4 cup of cacao butter (melted)
2 tbsp of coconut oil (melted)
2 level tbs of our Vanilla Bean Coconut Yoghurt
3 tbsp of maple syrup
1/2 tsp of vanilla paste 
1 pinch of sea salt

Nut Butter Caramel
1/2 cup of nut butter (we used peanut butter)
2 level tbs of our Vanilla Bean Coconut Yoghurt
1/4 cup of coconut cream
3 tbsp of maple syrup
1/3 cup of dried dates (soaked for 15 mins in boiling water) 
1/3 cup of chopped roasted cashews or peanuts 

Chocolate topping
150g of vegan dark chocolate
1 heaped tbsp of coconut oil 

Instructions 

Add all nougat ingredients to a high-speed blender or food processor. Blend until super smooth and creamy. Pour this mixture into a lined loaf tin and smooth out with a spatula. Pop in the freezer to set for at least an hour.

In the meantime, you can make the nut butter caramel. Simply add all ingredients except the roasted cashews or peanuts into the blender or food processor and blend until smooth. Once the nougat layer has set pour over the caramel layer and sprinkle over the chopped cashews before pressing down with a spatula. Pop back into the freezer to set for at least two hours. 

To make the chocolate topping melt the dark chocolate and add in a tablespoon of coconut oil. 

Remove the slice from the freezer and cut it into bar-sized pieces with a sharp knife. Dip each bar into the melted chocolate mixture using two forks. Remove and pop these on a plate lined with baking paper. Once you’ve coated them all in chocolate pop them in the freezer to set (this will take about an hour). 

Remove from the freezer 30 minutes or so before you're ready to serve. These can either be stored in the fridge or freezer.