Luke Hines’ Simple Snickers Bites

Satisfy your sweet tooth with this healthy and delicious version of the traditional snickers bar. Not only are they incredibly Instagram-worthy but they’re easy to make too! 


  • 200 g dark chocolate, melted
  • 80 g (1/2 cup) peanuts, roughly chopped, toasted
  • Sea salt

Peanut Butter Filling

  • 250 ml (1 cup) canned coconut cream
  • 250 g (1 cup) smooth peanut butter
  • 115 g (1/2 cup) cacao butter
  • 2-4 drops of liquid stevia or 125 ml (1/2 cup) monk fruit syrup
  • Pinch of sea salt


Step 1.
For the peanut butter filling, place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice and runny. Remove from the heat and leave to cool for 10–15 minutes.

Step 2.
Once slightly cooled, pour your mixture into a silicone square ice cube tray and transfer to the freezer to set for a minimum of 1 hour or until completely firm.

Step 3.
When you are ready to assemble the ‘Snickers’ bites, melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Set aside to cool slightly.

Step 4.
Remove one of the frozen peanut fillings from the mould and, using tongs, a spoon or even your fingers, dip it in the melted chocolate. Place on a wire rack and quickly top with the chopped peanuts and a pinch of salt. Repeat with the remaining filling pieces, working quickly before the chocolate completely sets.

Step 5.
Transfer to the fridge for 20 minutes to chill and firm before enjoying. These bites will keep in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.

Good to know: For a thicker chocolate coating, re-freeze the bites after coating with the chocolate (and before sprinkling over the peanuts and salt). Leave to set completely, then coat again before applying the toppings as before.

Makes 12


luke hines cook book Extract from 
The Fast Low-Carb Kickstart Plan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.