Never have I been more excited about something I’ve made.
Honestly, this clean and raw ‘Snickers’ is hands down, better than anything I have ever eaten in my life.
So drop what you’re doing and head to the kitchen!
Once you have prepared this oh so simple treat and popped it in the freezer to set for an hour, you can sit back and indulge. But don’t worry yourselves – it’s another one which is full of the good stuff. Coconut oil, raw cacao, peanuts, tahini, rice malt syrup, almonds, flaxseeds and medjool dates. That is all. Not a single nasty to be seen! But you wouldn’t ever pick it if you didn’t know, it tastes like caramel, peanuts and chocolate. Like the greatest Snickers you’ve ever had. And after you’ve tried it, I’m fairly certain I will win your heart forever.
Now just a few notes about the recipe.
I dry toasted the peanuts for a minute in a skillet as I am not overly concerned about making it 100% raw. If you are, skip this step.
Also, I used rice malt syrup as the sweetener as it is considerably cheaper than using maple syrup. The recipe would work perfectly with maple syrup instead, but is not all that nice with honey. Trust me, I tried it. The honey was much too over powering.
If you don’t have flaxseeds you could probably just use extra almonds.
Keep it in the freezer, as it goes a bit too gooey at room temperature.
This recipe is clean, raw, vegan, gluten free and refined sugar free – get ready to be blown away.
Clean and Raw SNICKERS
for the base
– 1 and 1/4 cups almonds
– 1/4 cup flaxseeds
– 1/2 cup pitted medjool dates (plus one or 2 extra if needed)
– 1/2 cup peanuts (dry toasted, optional, as mentioned above)
for the caramel
– 1/4 cup organic peanut butter
– 1/4 cup tahini
– 1/4 cup melted coconut oil, melted and cooled
– 1/2 cup rice malt syrup
– big pinch sea salt
for the top
– 1/2 cup coconut oil, melted
– 1/4 cup rice malt syrup
– 1/4 cup raw cacao
Start by melting the coconut oil, so it has time to cool.
Pulse the almonds and flaxseeds in a food processor until it resembles coarse breadcrumbs. Add the dates and pulse again until the mixture comes together. If it still seems a little dry, add an extra date or two.
Now line a square cake tin with baking paper and press the mixture into the tin so you have a firm even layer.
Scatter the peanuts over the top of the base and press them in so they’re sitting into the mix.
To make the caramel, simply place all of the caramel ingredients into the food processor and blitz until combined. Ensure your melted coconut oil is cool, otherwise the mix has the potential to split. And that is rather annoying. Pour your caramel mix over the base you have prepared and set aside.
To make the final layer, the chocolate top, mix together the coconut oil, rice malt syrup and raw cacao in a bowl. Use a whisk or fork to stir until well combined, then pour over your caramel mix. Smooth over with the back of a spoon until mixture is completely covered and you have a nice even chocolate coating.
Place in the freezer to set for an hour.
Cut into squares using a sharp knife – you can eat them straight from the freezer.
Try not to eat the whole batch in one sitting!