Guilt Free Snickers

12 ounces Dark Chocolate (chopped)

4 heaping Tbsp of creamy Peanut Butter or Almond Butter

2 Cups Flaked Coconut

1 Cup Roasted Cashews

1 Cup pitted Medjool Dates

1 Can Full Fat Coconut Milk

1/2 Cup Coconut Sugar (or packed light brown sugar)

1/4 Cup Honey

1 Tbsp Coconut Oil

1 Tsp Vanilla

3/4 Cup Roasted Peanuts

1. Line a 9x13 baking dish with parchment paper

2. Melt together 6 ounces of the chocolate and 2 tbsp of the peanut butter in microwave. Do 30 second intervals while stirring in between until fully melted and smooth. Pour mixture into bottom of pan and spread evenly. Put in the freezer for 15 minutes to harden

3. In a food processor or good blender pulse the coconut flakes and cashews until finely ground. Add the date and pulse till the mixture comes together and forms a ball

4. When the chocolate layer has hardened, remove it from the freezer and press the coconut/cashew mixture into an even layer on the top. Place in fridge to chill

5. Grab a medium sauce pan and combine the coconut milk, coconut sugar, and honey. Bring to a boil over medium high heat and cook for about 10 minutes. The caramel like mixture will thicken. Remove from heat and let cool for 5-10 minutes then stir in the coconut oil, vanilla, and peanuts. Pour this as the third layer in the pan and place back in fridge to cool for another hour.

6. Once cooled, melt and pour the last 6 ounces of chocolate and the remaining 2 Tbsp of peanut butter and spread on top. Make sure the mixture isn't too hot as its going on the caramel layer and you don't want it so hot its melting into the caramel.

7. Return squares to the fridge for at least another hour then cut into squares and enjoy!