Fudge Snickers Bars
This is a perfect snack to have stored in the fridge for when your sweet tooth kicks in. 4 layers of total divinity. The bottom is a chocolate fudge based on cocoa powder and peanut butter topped with a layer of caramel sauce, sugar free of course. On top of the caramel is a cheesecake layer based on coconut cream and peanut butter and the whole thing is topped with dark sugar free chocolate.
Ingredients
FUGDE:
1/2 cup (0.8 dl) coconut oil
2/3 cup (1.6 dl) cocoa powder
1/2 cup (1.2 dl) peanut butter (we used our fatspread nutbutter)
1/4 cup (0.6 dl) sugar free maple syrup
1 tsp vanilla extract
CHEESE CAKE LAYER:
1/2 cup (1 dl) peanut butter
3/4 cup (2 dl) coconut cream (the thick part) from @kungmarkatta1983
2 tsp erythritol
2 tbsp coconut flour
1 tsp vanilla extract
CARAMEL:
1/3 cup (0.8 dl) peanut butter
4 tbsp coconut oil
4 tbsp sugar free maple syrup (I used the one from Sukrin)
TOPPING:
70g sugar free salted caramel chocolate (from @cleaneating.se)
Sugar free meringues (home made)
Instructions
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Mix all ingredients for fudge until it’s a sticky dough. Spread in the bottom of a bread pan covered in baking sheet.
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Add all ingredients for caramel in a bowl, heat in microwave until coconut oil is melted. Stir and cool. Pour over fidge layer and freeze until firm.
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Mix all ingredients for the cheese cake layer, except coconut flour. Only use the thick part of the coconut cream. Add coconut flour if it’s very loose. You want it to be like a really thick cream.
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Spread over caramel, put in freezer until firm.
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Melt chocolate and cover the cheesecake layer. Top with your favorite goodies. I grated some caramel chocolate and crushed some meringues on top! Store in the fridge!
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Written by Camilla Henriksen Founder The Friendly Fat Co. Keto nerd and health hacker.
