• 175 grams dark chocolate (70 percent minimum)
  • 300 grams dates
  • 1 tablespoon coconut oil
  • 3 tablespoons cashew nut butter
  • 6 tablespoons rolled oats, ground down into a coarse flour
  • 30 grams peanuts
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut sugar
  • 1/3 teaspoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 teaspoon sea salt


  1. Pre-heat your oven to 120C and line and grease a small square baking tray. Grind the oats slightly so it forms a coarse flour. Cover the dates in just boiled water and set to one side to soak.
  2. Base layer: Place the dark chocolate in a bain marie on a low heat until completely melted, then add a small tablespoon of coconut oil.
  3. Pour the silky chocolate onto the small square baking tray and leave to set in the fridge/freezer.
  4. Middle nougat layer: Place the dates in the food processor - saving the water they have been soaking in - and begin to blend.
  5. Gradually add in 5 tablespoons of the date water as they go.
  6. Divide your date mixture in two. Using your hands, combine the first half of the mixture with the coarse oat flour and half a teaspoon of vanilla extract until it forms a dough.
  7. Place this sticky dough between two pieces of baking parchment, press down with your hands and then roll out with a rolling pin into a square shape (to fit in the baking tray).
  8. Gently peel off one side of the baking parchment and place the nougat over the chocolate. Put back in the fridge/freezer.
  9. Top caramel layer: Mix the remaining date mixture with the cashew butter, vanilla and a good pinch of salt using the blender.
  10. Smooth the caramel over the nougat. You probably won't need all of this but you can save the remainder in an airtight container. It tastes amazing on porridge and smoothies or straight from the jar! Place the snickers back in the fridge/freezer.
  11. Peanut brittle topping: Combine a tablespoon of maple syrup with the coconut sugar, cinnamon, a drop of vanilla and a pinch of salt.
  12. Coat the peanuts in the mixture and place in the oven on a lined baking tray and bake for 5-10 minutes.
  13. They will form a peanut brittle. Remove from oven and allow to cool.
  14. To serve: Remove your tray from the fridge/freezer and sprinkle with the peanut brittle.
  15. If you want them to look like actual real life snickers bars, you could melt another 200 grams of chocolate pour over the top and place back in the fridge/freezer to set.
  16. Slice the no-bake-bake into 12 pieces with a sharp knife and serve.