Vegan Snickers

Chewy Coconut Caramel and Fluffy Peanut Butter Nougat Coated in Dark Chocolate

Nougat

290g honey

247g sugar

100g water

50g light corn syrup

78g aquafaba

¼ tsp cream of tartar

1 cup peanut butter, unsweetened (warmed in the microwave for 30 seconds)

Caramel

2 can sweetened condensed coconut milk

1 cup peanuts, chopped

2 pounds Chocolate (dairy-free)

Procedures

In a stand mixer add the aquafaba and cream of tartar and mix on medium speed. Mix until the aquafaba forms stiff peaks. Set aside and until needed.

Put honey into a small pot and heat on medium high heat. Heat the honey to 250 degrees Fahrenheit then remove from heat. Let the honey cool to 150, then stream into the aquafaba.

In a separate small saucepan, bring the water, corn syrup and sugar heat to medium heat. Swirl the saucepan to dissolve the sugar. Using a candy thermometer, cook the sugar mixture until it reaches 280 degrees Fahrenheit.

Once the sugar mixture reaches 280, stream it into the aquafaba mixture while the mixer is on medium speed. Once the nougat temperature drops to 140 degrees Fahrenheit then add the peanut butter. Mix the nougat until well combined, then pour out onto a parchment paper lined baking sheet.

Using a spatula, spread the nougat out into a ¼ inch thickness. Place into the fridge to cool. Once the nougat is fully chilled, cut an 8x8 inch square and place into the fridge to keep cool.

Procedures

Pour the condensed coconut milk into a small pot and heat on medium to high heat. Constantly stir to prevent the caramel from burning. Using a candy thermometer, cook the caramel until it reaches 250 degrees Fahrenheit.

Remove from heat and fold in the chopped peanuts. Quickly pour the caramel into a

8x8 square inch tin. Place the nougat on top of the caramel and place in the freezer to chill.

Assemble

Once the nougat and caramel are fully chilled and firm, remove from the freezer. Cut into rectangular logs. Place back into the freezer to chill.

In a double-boiler, melt the chocolate completely melted and glossy.

Dip the logs of nougat and caramel into the chocolate and coat evenly. Place the chocolate dipped nougat and caramel logs onto a parchment paper lined baking sheet.

Once all the logs are evenly coated, place back into the fridge to chill. Remove the snickers once the chocolate is hardened, and serve.