Birthdays, Cakes and desserts, Holidays, Sweet buns

Snickers Buns with Peanut Caramel Cream and Chocolate


Snickers Buns with Peanut Caramel Cream and Chocolate

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OMG another Snickers recipe on Vegan Ground? If you are getting tired of our Snickers obsession, look away, because this aint gonna be the last one, haha!

These buns are pure magic! Airy and fluffy , filled with silky smooth peanut caramel date cream and pieces of dark, vegan chocolate. Could it be any better? I don’t think so. Well, the only thing that certainly would top this, is a drizzle of vegan caramel sauce on top when serving them. Ooooh!

Ingredients for about 20 large buns:

The dough:

  • 4 cups wheat flour
  • 2 tsp dry yeast
  • 4 tablespoons sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tsp ground cardamom
  • 150 grams cold, vegan butter
  • 2 cups dairy free milk of choice (I use soy or oat)

Peanut Caramel Cream

  • 10-12 juicy dates
  • 3 large tbsp runny peanut butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • Water until desired consistency
  • 100 grams vegan dark chocolate, chopped

This is how you do it:

The dough:

Warm the milk up to body temperature, then add the yeast and sugar. Let it sit for 5 minutes.

Add the yeast mixture to a large mixer (I use my Kenwood) and add in the vanilla extract, cardamom, salt and butter while the machine is running on low. Then add half of the flour. Add a little by little while the machine is running until the dough is smooth. Then cover and let it rise for 1 hour.

Meanwhile you can make the peanut caramel cream:

Add the dates to a food processor. Remember to remove the pits. If the dates are a little dry, let them soak in warm water for about 30 minutes, then drain and add them to the food processor. Add vanilla, salt and peanut butter and 2 tbsp water and let the machine run for a minute. Add more water, one tbsp at a time while the machine is running, until you have a smooth and silky caramel cream. It should be spreadable without being too runny. Set aside.

When the dough is ready, cut it in two and roll each part into a rectangle. Spread half of the caramel cream on each rectangle and sprinkle half of the chocolate on each. Roll them together into logs, and cut each log into pieces/buns. Place them on baking sheets lined with parchment paper, cover and let them rise for 30 minutes.

Set the oven to 200 C/400 F and when hot and ready, bake the buns for about 10 minutes or until they are getting slightly brown on the sides.

Let them cool a bit before digging in, so you don’t burn your mouth off!

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