I distinctly remember going fruit picking with a group of my friends a few years ago. The road trip started off like any other: 90s tunes blaring, five girls belting out songs without a care in the world. Then someone decided to ask what everyone’s favourite chocolate bar was, and boy, did things get heated. There were some near friendship-ending calls made (I mean, who on earth likes Turkish Delight the best?!) but do not despair, we set our differences aside in the end. No one can ever persuade me otherwise: the Snickers is the greatest chocolate bar of all time.
A Snickers bar combines all of my great food-related loves: chocolate, caramel and peanuts. So after I’d done some successful experimenting this week with caramel made from dried figs, my mission was to turn my dream of these healthier, low FODMAP Snickers bites into a reality. Overall, this recipe uses a short list of ingredients and is very simple to make.
The Nitty Gritty
We start with a peanut butter biscuit base with only four ingredients. When you first combine them, it doesn’t seem like it will compress well into a muffin pan to stick together, but looks are deceiving here. You only need to bake it for 5 minutes to produce a slightly crunchy and completely tasty platter on which you will present the real heroes of the show.
The dried fig caramel uses low FODMAP servings of dried figs in the place of dates. I think my favourite part of this creamy, soft caramel is the little seeds that add a little crunch. It is wonderfully sweet, and I’ve added richness with a little coconut oil and almond butter. If you want your caramel to be a bit more chunky, feel free to process it for less time.
On top of the caramel we sprinkle unsalted (or salted, you do you) peanuts for the signature nuttiness and crunch of a Snickers. Then we lather on a layer of dark chocolate and our low FODMAP Snickers bites are done: leave them in the fridge to set and the magic to be complete. Nothing beats pulling one of these out of the fridge after a long day and saying goodbye to all your problems by sinking your teeth into a low FODMAP version of the world’s greatest chocolate bar.
If peanuts and caramel aren’t your thing and you’re looking for something a bit more Cherry Ripe-like in your life, try this Raspberry Slice.
Low FODMAP Snickers Bites
- 1 tbsp coconut oil
- 1 tbsp peanut butter
- 1/4 cup low FODMAP plain flour
- 1/8 cup brown sugar
- 100 grams dried figs
- 1 tbsp coconut oil
- 1 tbsp almond butter
- pinch salt
- 1 handful non-salted peanuts
- 150 grams dark chocolate
Preheat the oven to 160 degrees Celsius fan forced. At the same time, cover your dried figs with boiling water and set them aside for 20 minutes to soften.
In a bowl, combine the coconut oil, peanut butter, flour and brown sugar for the base until it forms a sandy-looking mixture.
Press this into 6 holes of a greased muffin tray and bake in the oven for 5 minutes or until golden.
Meanwhile, melt the coconut oil and the almond butter for the caramel in the microwave, and drain your dried figs.
Combined the figs, oil, almond butter and a healthy pinch of salt in a food processor and blend for around 5 minutes or until the caramel is smooth. Add more salt to your taste preference.
Spread the caramel onto each biscuit base, and sprinkle some unsalted peanuts on top.
In the microwave, melt the dark chocolate and distribute evenly among your Snickers bites, smoothing the tops.
Refrigerate for around 20 minutes or until set. Store them in the fridge until required.