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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


January 26, 2018

Maybe it is just us but peanut butter seems to be having a moment right now and we’re pretty happy about that. Peanut and chocolate go together (in equally naughty fashion) like cookies and cream. We’ve created a more natural yet equally addictive version of the classic Snickers Bar here. Our Snickers Bites are sugar-free and full of creamy, gooey caramel and peanuts, coated in a rich, dark chocolate. Make sure you make plenty as once your friends and family taste them, they will definitely want more.


  • Nutritional Breakdown: per portion (whole recipe)


  • Base
  • Calories: 91.92 (2206)
  • Carbs: 0.71 (17.04)
  • Fat: 8.54 (204.96)

  • Filling
  • Calories: 67.46 (1619)
  • Carbs: 1.08 (25.92)
  • Fat: 6.6 (158.16)

  • Protein: 2.6 (62.16)
  • Sodium: 10.75 (258)
  • Sugar: 0.63 (15.12)

  • Protein: 1.4 (33.6)
  • Sodium: 2.13 (51.12)
  • Sugar: 0.54 (13)
  • Preparation time: 30 minutes (plus chilling time and setting time)
    Makes 24


  • 2 cups almond meal
  • ⅓ cup melted coconut oil
  • 1 tbsp Nuvia Sweetener
  • 2 tbsps natural peanut butter
  • 1 tsp vanilla extract
  • Pinch of sea salt

  • 100 grams unsalted butter
  • ⅓ cup cream
  • 1 - 2 tbsps Nuvia Sweetener (to taste)
  • 1 tbsp almond butter (can use peanut or cashew butter)
  • ½ tsp vanilla extract
  • ¾ cups peanuts, roughly chopped
  • Pinch of sea salt

  • 300 grams dark chocolate, roughly chopped


  • 1. Place all the ingredients for the base into a food processor and pulse until well combined and mixture forms a ball.
  • 2. Press base mixture firmly into a 20 cm square tin, lined with baking paper and place in freezer while preparing filling.

  • 1. Melt butter in a pan over a low heat until it starts to brown and begins to foam.
  • 2. Add cream, Nuvia Sweetener, almond butter, vanilla extract and salt, and continue to stir until the mixture thickens.
  • 3. Remove from heat and add the roughly-chopped peanut to the mixture.
  • 4. Spread the filling over the base mixture and return to the fridge and allow to set for around 1 hour.
  • 5. Once set, carefully lift out onto a chopping board and cut into 24 bite-sized pieces using a sharp knife.

  • 1. Melt chocolate over a double boiler on low heat, making sure that top bowl does not come in contact with boiling water on the bottom.
  • 2. Once chocolate is melted and smooth, dip each snickers bite, coating each side with chocolate and place on baking paper to set.
  • 3. Once all pieces are coated and set, repeat the process of dipping each piece and then place in fridge to set.

These Snickers Bites are best stored in the fridge in an airtight container. Alternatively, store in a container, wrap in a plastic freezer bag and freeze.


To make this recipe vegan:

• Replace butter for vegan butter
• Replace cream with coconut cream
• Use vegan chocolate for the coating.

Melting the chocolate:

An alternative to the double boiler method of melting chocolate is to melt it in the microwave. Simply place chopped chocolate in a microwave-safe bowl and put in microwave in short 20 to 30 second bursts. Remove and stir after each burst to ensure that it does not overcook.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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