Naked Snickie Bars

Naked Snickie Bars






  • 2 cups almond meal 
  • ½ tsp salt 
  • 1 Tbsp almond butter (or peanut butter)
  • 3 Tbsp coconut oil 
  • 2 Tbsp organic maple syrup
  • ½ tsp vanilla bean paste 


  • 8 medjool dates (pitted & soaked in hot water for 10 mins)
  • 3 Tbsp peanut butter
  • 1 Tbsp water (use the water you’ve soaked the dates in)
  • 1 Tbsp organic maple syrup
  • ½ tsp pink salt 


  • 1 cup roasted mixed nuts (crushed in a mortar & pestle or roughly chopped with a knife) 
  • 50g dairy-free dark chocolate


Low FODMAP Note: enjoy 1 bar per serve and use low FODMAP nuts like brazil nuts, pecans, macadamias and walnuts.

Paleo Note: peanuts are not strictly paleo. Choose paleo friendly chocolate and be sure to check the label to ensure that all ingredients match your dietary preferences!


  1. Line a square tin with baking paper and set aside
  2. Combine all base ingredients in a bowl and mix together well until you’ve formed a dough-like consistency
  3. Transfer the dough to your prepared tin and press it down into a firm even layer to form the base, set the tin aside in the freezer
  4. Combine all caramel ingredients in a food processor and blitz until smooth
  5. Remove the tin from the freezer and transfer the caramel mixture on top of the base. Smooth the caramel out into an even layer using a cake spatula or the back of a spoon
  6. Roughly crush your roasted nuts using a mortar and pestle then sprinkle on top of the caramel layer. Set aside in the freezer for 3-4 hours
  7. Remove from the freezer and gently pop the entire slab of naked snickies out of the tin. Using a large sharp knife slice the slab into 18 even bars
  8. Melt chocolate using the double boiler method and drizzle chocolate over each bar
  9. Place bars back in the tin or a glass container and set them aside in the freezer for another hour to allow the chocolate to harden
  10. Keep stored in the freezer in a glass container and enjoy these creamy, crunchy, caramel treats!
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