Raw Snickers Bar
Makes approximately 25 inch by inch squares
Ingredients Base: 2 cups almond meal ¼ cup coconut oil, melted and cooled 3 tablespoons honey 3 tablespoons peanut butter 1 teaspoon vanilla extract Pinch of salt Caramel: 3 cups Medjool dates, pitted ¼ cup coconut oil, melted ad cooled 2 tablespoons almond butter 2 tablespoons almond milk ¾ cup raw unsalted peanuts Chocolate topping: ¼ cup cacao ¼ cup honey 1/3 cup coconut oil, melted Method Base: Place all the base ingredients into a food processor and pulse until the mix forms a dough like consistency. It will be quite sticky. Lightly grease a square tin with a removable base with some coconut oil or baking paper. Spread and press the mixture evenly over the base and freeze while you prepare the filling. Filling: Keeping the peanuts aside, fill the bowl of the food processor with the dates, oil, nut butter and almond milk and run until the mix resembles a smooth and thick caramel. Scrape into a bowl and add the peanuts (I left mine whole, but you can break them p if you prefer), stir well. Spread the Carmel mix over the almond base and return to the freezer. Allow to set over night or for around 7 hours. Chocolate topping: Mix all ingredients in a smallish bowl until combined. Spread over the now set caramel slice base. Return to the freezer to set. This recipe is inspired by Funfitandsugarfree's Instagram account, for more recipe check out their page |
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