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Delicious, salty, crunchy cashews enrobed in a sweet caramel sauce and cloaked with chocolate. Mmmmm . . . Is your mouth watering yet?

These are a bit messy, yes, but so worth it! I eat them straight out of the freezer, and I think they taste like a frozen Snickers Ice Cream Bar!



Since the chocolate part is made with coconut oil, it can melt fairly quickly in your hand, but to be honest, it’s not usually in my hand for very long! Ha!

These really are great – even my picky 7 year old approves – and that’s saying something!



Skinny Cashew Snickers Bars {THM-S, Sugar Free, Low Carb}

Filling:

3 Tablespoons Butter

3 Tablespoons Xylitol

1/8 Teaspoon Caramel Extract

2 Tablespoons Heavy Whipping Cream

1 cup chopped Cashews

Shake of Glucomannan if you have it

Chocolate:

1/2 cup melted coconut oil

1/4 cup Cocoa Powder

2.5 Tablespoons Gentle Sweet or other powdered sweetener

2 Tablespoons Heavy Whipping Cream

Make chocolate first – combine melted coconut oil, cocoa powder, and sweetener. Add heavy whipping cream and stir*. (*See Notes) Add a Tablespoon of the chocolate to the bottom of each Silicone bar mold cavity, then place in freezer to harden. Meanwhile, make caramel sauce – melt butter over medium heat, add sweetener and caramel extract and simmer for 1 minute or until desired color of caramel is reached (just be careful not to burn it). Add heavy cream and chopped cashews and stir. Place 1 Tablespoon of cashew mixture in each cavity (on top of chocolate), and place back in the freezer. After 20 minutes or so, pour the remaining chocolate over the cashew mixture. Keep frozen for best results and enjoy!

Notes:

I used this 9-Cavity Silicone Mold pan and this recipe made exactly 9 bars.

If your cream is cold, it will harden the coconut oil and give you a frosting instead of liquid. Either warm your cream before mixing it in or pop it in the microwave for a few seconds to make it liquid again after you mix it all together. (If you want a chocolate frosting, check out my Healthy Coconut Oil Frosting recipe.)

If you don’t have the bar pan, you probably could line an 8×8 pan with parchment paper and layer the candy that way. When it has hardened, use a sharp knife to cut it into pieces.

I would think any chopped nut could be used in place of the cashews, though I haven’t tried it. Pecans would be amazing! (Or the traditional peanuts)

The Glucommanan is completely optional. A sprinkle of it helps to thicken the caramel a bit, but it is just as fine without it.

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