Frozen Banana Snickers Healthy Candy Bars

Make the Date Caramel: (skip this step if you're using peanut butter instead)
Soak the dates in hot tap water for 10 minutes. Combine the 16 dates, 3/4 cup almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a food processor or high speed blender and blend until smooth. Scrape down the sides of the bowl as needed. This batch makes about 1-1/4 cups of caramel. You only need 1/2 cup for this recipe. You can store the remaining caramel in the fridge for up to several weeks.
Peel 2 bananas and slice each in half crosswise, then cut each half in half again lengthwise to create thick banana sticks. Arrange them on a parchment-lined baking sheet or plate that fits in your freezer.
Spread about 1 teaspoon of date caramel or peanut butter on top of each banana piece using a small spoon or knife. Press 2 tablespoons of chopped peanuts gently into the caramel layer so they stick.
In a microwave-safe bowl, combine 1/3 cup chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted.
Drizzle the melted chocolate over each banana piece, making sure to cover the caramel and peanuts. Sprinkle with a few pinches of flaky salt. Freeze for at least 30 minutes until the chocolate is set, or longer until the bananas are frozen through for the full frozen treat experience.

Use ripe but firm bananas: Too soft and they'll get mushy when frozen, too green and they won't be sweet enough to balance the other flavors.

Don't skip the coconut oil: It helps create that satisfying chocolate snap that mimics real candy bar coating.

Work quickly with the chocolate: Melted chocolate starts to thicken as it cools, so drizzle it right after melting for the smoothest coverage.

Freeze on parchment: This prevents sticking and makes it easy to remove your healthy candy bars once they're set.

Did you make this recipe?Please let me know in the comments below how it turned out :)