No-Bake "Candy-Bar" Recipe

By: COMPLEMENT

This particular healthy treat recipe takes inspiration from a deliciously sweet candy bar that’s an American staple and rhymes with the word “flickers”. Emulating the textures of a chewy nougat, and a soft gooey caramel filling get this healthy alternative fairly close to the real deal. And while it may not reach the same level of candy-sweet decadence as the processed version, it’s still delectably tasty in its own right.

Ingredients:

For the gooey “caramel”:

• 1 packed cup pitted Medjool dates
• 2 tablespoons creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the “nougat”:

• 1/4 cup of your finished date “caramel”
• 2/3 cup oat flour (opt. replace half with Complement Chocolate Protein)

For coating:

• 1/2 cup dry roasted peanuts
• 8 ounces plant-based chocolate

Directions

1. In a larger bowl, cover the dates with hot water and soak for 5-10 minutes.
2. Drain the dates, squeezing the water out gently, and reserve the water.
3. Line a baking sheet or cooling rack with parchment paper to place the completed bars on later, set aside. Also, line a loaf pan with parchment or plastic wrap.

Make the Caramel:

1. Add dates to your food processor with peanut butter, vanilla, and salt. Process until thick and smooth, scraping the sides when necessary. If too thick, add reserved date water in 1 tablespoon increments until smooth.

Make the Nougat:

1. Remove the date “caramel” from the food processor.
2. Add the oat flour (and optional Complement Chocolate Protein) to the food processor with 1/4 cup of date “caramel” and process until smooth.

Assemble & Freeze:

1. Firmly and evenly press the “nougat” into your lined loaf pan.
2. Spread the remaining “caramel” evenly over the nougat, then sprinkle the peanuts on top. Press peanuts into the caramel and freeze for 60 to 90 minutes until firm.
3. Remove the frozen “filling” from its container, cut into bar-sized pieces, and return to the freezer while melting chocolate.

Melt your Chocolate:

1. Place chocolate pieces in a glass bowl and microwave at 30-second intervals, stirring until completely melted.

Chocolate Coat:

1. Quickly place a frozen candy bar into melted chocolate, flipping until coated. Remove, let excess drip off, and place on the baking sheet.
2. Repeat with remaining bars and place in fridge for 5 to 10 minutes to harden chocolate. Serve and enjoy!

Bars can be stored in the refrigerator for up to 10 days or in the freezer for up to one month. Let bars thaw for 5 minutes before enjoying if frozen.

Recipe by:

Complement Resources