Babe Ruth Copycat Bars
Every year for halloween it’s my favorite tradition to remake a favorite candy bar into something made with whole food ingredients that doesn’t re-invent the wheel. Halloween was always the best holiday for my cousins and I. We would all get together, dress up, run around my cousins neighborhood in the snow and fill our pillowcases with as much candy as we could. Our parents let us really just have a free for all and we ate candy and had the zoomies until we dropped. Looking back, it was easily one of my best childhood memories but I can’t help but think about the candy and the long term effects it had on me as a teenager and young adult.
Typical candy bars are loaded with processed + refined sugar like corn syrup, preservatives and chemicals to keep them shelf stable. Only now are we realizing the long term effects of these kind of ingredients and it really makes me think bout how many of us are struggling with hormone problems, IBS, acne, and diabetes.
With this yearly candy bar series I wanted to bring back our favorite candy bars and make them not only healthier but easily adjustable for food allergies! Our most popular candy bar has been our butterfinger bites, but I think this one will become a close second. Using dates and maple syrup as the caramel, and coconut flour as the binder, these little candy bars not only are so much healthier but it elevates your favorite babe ruth drugstore candy bar to a 5 star decadent dessert that your whole family will love!
This recipe is:
gluten free
plant based
kid friendly
simple & easy
a perfect Halloween candy substitute
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Makes 9x9 pan:
The Goods:
15 dates, pitted and soaked in hot water for 15 minutes
1/2 cup peanut butter
1/4 cup maple syrup
1/4 cup melted coconut oil
2/3 cup coconut flour
1/2 cup raw peanuts, slightly minced
1 cup vegan chocolate, melted
flaky sea salt garnish
The Method:
Grab a food processor and add your soaked dates, peanut butter, maple syrup, coconut oil and blend on high for 30-45 seconds.
Once everything is mixed well, remove the lid and pour in your coconut flour and blend again for 30-45 seconds. Once you had a thick texture, almost like cookie dough, line a 9x9 pan with parchment paper.
Carefully with a spatula, pour and press down the mixture into a flat and even surface inside the baking dish.
Next, sprinkle the peanuts over the top of everything. Set aside.
In a separate double boiler or microwave, heat up the chocolate until it’s melted. Pour the melted chocolate over the top and spread it around until it’s evenly distributed.
Garnish with a light sprinkle of flaky sea salt. Then pop the bars into a freezer for 20-25 minutes.
Once the chocolate has slightly hardened, remove the entire mixture from the 9x9 baking pan and place onto a cutting board. Using a long sharp knife, cut the mixture into bars or bites! You choose.
Afterwards place all the bites/bars into an air tight container and store in the freezer for 1-2 weeks.
Best enjoyed when you let them sit for 3-5 minutes after removing from the freezer.
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