No Bake Vegan Snickers Cups

In a food processor, mix together all of the base ingredients: almond flour, peanut butter, medjool dates, water, vanilla extract and salt. If the mixture is too crumbly/fine-grain and doesn’t form together when you press it in your hands, add another tablespoon of water. Evenly distribute the mixture into silicone cupcake molds. Use your fingers to flatten the mixture into the molds. Place in the freezer to set while you make the date caramel.
¾ cup almond flour, 3 tablespoons runny peanut butter, 3 medjool dates, 1-2 tablespoons water, ½ teaspoon vanilla extract, pinch of salt
In the food processor, combine all the of the date caramel ingredients: medjool dates, peanut butter, non-dairy milk, vanilla extract and salt. Process until it turns smooth. If needed, add a splash more non-dairy milk to make it smooth and creamy.
8 medjool dates, 3 tablespoons runny peanut butter, 3 tablespoons non-dairy milk, ¼ teaspoon vanilla extract
Spoon about 1 tablespoon of the date caramel and spread on top of the base.
Sprinkle peanuts on top of the caramel mixture and gently press the peanuts into the date caramel so they stick.
½ cup peanuts
Melt the chocolate and coconut oil (if using) in the microwave in 30 second increments until melted. Pour the melted chocolate on top and place in the freezer for 10-15 minutes or until the chocolate has set.
½ cup vegan chocolate chips, 1 teaspoon coconut oil
Pop them out of the molds and dig in!