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Healthy Snickers Protein Candy Bites

These are the best Healthy Snickers Protein Candy Bites. The recipe is easy, gluten-free and has a perfectly salted caramel filling, peanuts and topped with chocolate. This sweet treat offers the perfect balance of health and taste.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthier snickers protein bars, healthy candy recipe, healthy snickers protein candy bites, snickers copycat healthy protein bites, snickers healthy candy bar recipe
Servings 6

Ingredients

Date Caramel

  • 2 cups dates, soaked 30 minutes and drained
  • 4 tablespoons peanut (or any other nut or seed) butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Oaty Chewy Layer

  • 1 cup oat flour  (blended rolled oats)
  • 1/2 cup cashews or almonds
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup coconut oil, melted
  • 2-4 tablespoons any milk

Peanut Layer

  • 1 cup peanuts, roasted, salted, crushed

Chocolate Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil 
  • Flaky salt if desired

Instructions

Date Caramel

  • Add all ingredients to a food processor and process until thick and smooth. A few bits of dates remaining is fine. Remove the caramel from the food processor to a bowl.

Oaty Chewy Layer

  • Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Add the cashews and oat flour to the food processor (no need to rinse) and process until broken down and crumbly. Add protein powder, coconut oil and milk and process again.
    This should form a slightly sticky “dough” that will hold together when you pinch it. If the mixture seems too dry, add more milk, a tablespoon at a time or if it seems to sticky add more oat flour or protein powder.
    Scoop the mixture into the lined loaf pan and spread out evenly with the back of a spoon.
    Use a spatula to spread the date caramel evenly over the chewy layer, then sprinkle the peanut pieces over the caramel. Use your fingers to press the peanuts into the caramel layer, so they are embedded.
    Place in the freezer for 60-90 minutes, until firm.
    Remove the frozen filling from the tin and cut into 6 bars or more bite-sized pieces. Return these to the freezer while you melt the chocolate.

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl and let any excess drip off, then place onto a tray lined with baking paper. Repeat with remaining bars,
    Sprinkle with flaky salt if desired and refrigerate bars for 5-10 minutes, to allow the chocolate to harden.
    Bars are best stored in the fridge and will last there for up to 10 days.
    You can also place them in the freezer,  where they will last for up to one month.
    If storing in the freezer, before eating, allow the bars to thaw at room temperature for 5 minutes.
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