What on EARTH is a snounty, I hear you ask… sometimes I come up with the most random creations that they're incredibly hard to name. These bars are a delicious combination of a snickers and a bounty, see where I'm getting at? If you follow this blog, you'd know I made some snickers bars a while back and they were so good I wanted to make them again. However, I often get frustrated making something more than once as I feel it's a waste of a bake if I'm not recipe testing to come up with new ideas! So I took the foundations of my snickers bar and mixed it up with some Caribbean goodness, and that was how the snounty was born.
I feel like I've let myself down recently by not posting as much as I anticipate so apologies if this has ket you down too. I do find it hard to balance all the things I love: baking, blogging, fitness, my Instagram as well as having a 9-5 job and working at my local pub on the weekends! However, I'll sleep when I'm dead because I'd rather be far too busy than far too bored 🙂 I hope you enjoy this one, let me know your thoughts in the comments!
In a food processor, blend the oats, cashews, almonds, coconut, and salt until ingredients form a flour-like consistency.
From my own experience, then add in maple syrup and peanut butter and pulse until a sticky ball of dough forms, otherwise the dry ingredients wont process properly. You may need to add water if the mixture won't stick.
Press base down evenly into a baking tray, lined with non-stick parchment paper. I find this easiest to do first with my hands, and then with the back of a metal spoon.
Place in the freezer to set for at least 20 minutes.
In a medium sized mixing bowl, mix all of the ingredients until combined, then press on top of the base layer.
In a small mixing bowl, use a fork to mix the cocoa, coconut il and splenda until combined. It will look like a thick paste at this stage.
Stir in the vanilla extract and add more splenda if need be, to taste.
Microwave/ Heat the ingredients until melted and then wait for the mixture to cool to room temperature.
Pour the mixture on top of the coconut layer and then place back into the fridge to set for at least 1.5 hours.
Once set, the bars can then be stored in the fridge.