By The Wholesome Nutritionist - Renae Eastlake
Raw Snickers is one of the most popular raw desserts I have ever known and we have the simple, all raw, all vegan recipe now available for you here.
Gluten free - Lactose Free - Vegan
Magical ingredients:
Base
- 1 cup of peanuts (raw or lightly roasted)
- ½ cup of pitted dates – soaked in 2 tbs hot water (Alternatively 5 medjool dates)
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2 tbs cacao powder
- Pinch of sea salt
What to do:
Base
Process peanuts in food processor until a fine crumb then add in other ingredients and process until well combined. Line a slice tin with baking paper and spread mixture out evenly over tray (Hint: use the back of the spoon to press mixture out into tray and to smooth out layer). Place in fridge/freezer to set.
Magical ingredients:
Nougat Layer
- 1 cup of soaked cashews
- 50gm of coconut oil
- 2 tbs sweetener coconut nectar or sweetener of choice (rice malt, agave or maple syrup)
- ½ tsp vanilla extract
What To Do:
Nougat Layer
Blend cashews until smooth paste, add in other ingredients and blend until smooth and creamy. Top base layer with nougat and place back in the fridge/freezer to set.
Magical ingredients:
Caramel layer
- 200gm dried dates – soaked in a few tablespoons of hot water for at least 10 minutes – use the liquid in the mixture to help reach desired consistency. (Alternatively use approx. 10 large medjool dates)
- 2 tbs coconut oil
- 3 tbs of natural peanut butter
- 3 tbs of hulled tahini
- 3 tbs coconut nectar or sweetener of choice (rice malt, maple or agave syrup)
- ½ tsp sea salt
- 1 tsp vanilla extract
What To Do:
Caramel layer
Blend all ingredients in food processor until it forms a smooth caramel – I like my caramel to be thick but add some water or a dash of coconut cream to thin out if mixture is too thick. Once the mixture is smooth, add in a big handful of peanuts and stir into caramel by hand. Spread out evenly over the nougat layer and place back in the fridge/freezer to set.
Magical ingredients:
Chocolate layer
- 100g of cacao butter, grated or finely chopped
- 40g raw cacao powder
- 40g coconut nectar
What To Do:
Chocolate layer
Place a small saucepan of water over low heat, once simmering gently place a heatproof bowl over the saucepan. Add the cacao butter to the bowl and stir occasionally until melted completely. Remove bowl from heat and stir in cacao powder using a balloon whisk. Allow the mixture to cool to approx. 28 degrees* before adding in rice malt syrup (this helps to avoid splitting). Mix well then pour chocolate layer over the caramel. Place back in the fridge/freezer to set.
*If you don’t have a kitchen thermometer that’s ok – just leave it to rest for a 2-3 minutes before adding in the rice malt syrup.
Cut into 'snickers' bars and enjoy!
