Raw Snickers Bar

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Here’s a healthy take on the classic Snickers bar, my go-to choice with a box of Celebrations.

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OK, it’s not a replica, but dare I say I think I prefer my own? A perfect consistency, filled with plant-based ingredients, and melt just enough by your last bite, that you get to lick your fingers afterwards, if you’re into that.

These bars are so easy to make: two steps with a food processor and one step in a pan, then hey presto… you’re nearly there! Just a few hours in the freezer and that’s it, no cooking! You’ve got a coco-nutty base topped, followed by a gooey peanut butter and date caramel and finished with a shiny chocolate ganache.

If I haven’t convinced you enough already, not only are these bars delicious, and plant based, they’re also free of refined sugar, soy-free and gluten-free – happy days 🙂

 

 

 

RAW SNICKERS BARS

 

Prep Time: 25 minutes

Total Time: 25 minutes (plus freezing time)

A raw yet decedent treat, with a crunch, nutty base, a gooey caramel middle and a chocolate and coconut finish. A perfect replacement for the real thing, without the added guilt and junk.

Author: Goodness Grace

Recipe Type: Dessert, Snack

Dietary Info: vegan, gluten-free, soy-free, no added sugar

 

 

Ingredients:

For the base layer

  • 1/2 cup gluten-free rolled oats
  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1/2 cup shredded coconut
  • 1/4 cup maple syrup
  • 2 tbsp smooth peanut butter
  • pinch of sea salt

For the caramel layer

  • 1 cup Medjool dates, soaked in hot water for 20/30 minutes. Can be un-pitted easier being soaked.
  • 1 tbsp peanut butter
  • 1/2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • pinch of sea salt

For the chocolate layer

  • 1/4 cup creamed coconut (the top layer of a can of unshaken coconut milk also works)
  • 6 tbsp raw cacao powder or cocoa powder
  • 2 tbsp maple syrup

 

Instructions:

For the coco-nutty base

  • In a food processor, blend the oats, cashews, almonds, coconut, and salt until ingredients form a flour-like consistency.

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  • Add in maple syrup and peanut butter and pulse until a sticky ball of dough forms. You may need to add water if the mixture won’t stick.
  • Press base down evenly into a baking tray, lined with non-stick parchment paper. I find this easiest to do first with my hands, and then with the back of a metal spoon.
  • Place in the freezer to set.

 

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For the peanut butter caramel

  • Drain the dates.
  • Blend the dates, peanut butter, maple syrup, vanilla extract, and salt in a food processor until smooth.
  • Spread caramel over the base and sprinkle peanuts on top of the caramel. Easy to spread with the back of a metal spoon.
  • Place back in the freezer.

 

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For the chocolate

  • Heat coconut cream in a saucepan with the cocao/ cocoa powder over low heat until completely melted.
  • Add maple syrup and whisk together until fully mixed.
  • Pour chocolate evenly on top of the caramel.

 

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  • Place back in the freezer for an hour.
  • Remove from the freezer when almost set and cut into slices, then return to freezer to set completely.
  • To be stored in freezer, remove 20/30 minutes before eating.

 

 

 

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For more healthy inspiration, including fitness tips and savoury dishes, feel free to stalk me on instagram @goodness.grace.blog

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