+ Well Nourished | Raw Snickers Bar

Raw Snickers Bar

healthy-raw-Snickers

Sometimes I get a craving for a certain flavour combination and this is fundamentally how I develop a recipe. To be honest, I’m generally not a huge peanut fan, but I have recently had a hankering (as well as numerous requests from Snickers fans), so this is what I’ve come up with.

Now this recipe started as three, distinct layers. But in the name of less time in the kitchen, I have streamlined it to just the filling and the chocolate. I’ve made this into a slice style treat and a chocolate bar. Personally, I don’t do fiddly, unless it’s for a photograph, so I think I’ll stick with the slice from now on.

It is also dried fruit (date) free which makes this a great fructose-free treat. I hope you like it as much as my family and I do! G x

Ingredients
Filling
125g (½ cup) peanut butter (good quality additive free)
125g (½ cup) tahini, hulled
85g (¼ cup) rice malt syrup (or maple syrup)
100g (½ cup) coconut oil
100g (1 cup) almond meal
Good pinch of sea salt
½ cup raw almonds, toasted

Chocolate layer or coating
200g (1 cup) coconut oil
2-4 tablespoons rice malt syrup
30g (¼ cup) cacao powder

Method

  1. In a food processor, mix the peanut butter, tahini, sweetener, coconut oil, sea salt and almond meal until well combined (TMX 30 seconds, speed 4).
  2. Press into a slice tin (mine is 20 x 30cm), lined with baking paper.
  3. Place the almonds on top and press into the filling. Pop in the freezer.
  4. To make the chocolate, mix the coconut oil, rice malt and cacao over a very low heat until combined (only takes a minute).
  5. Pour over the filling and return to the freezer immediately, for 20-30 minutes to set.
  6. Once set cut and store in the fridge or freezer.
  7. Like any raw treats, these need to be kept refrigerated or frozen. Personally, I like to store and eat from frozen.

Variations
Fructose friendly 
Choose rice malt syrup as your sweetener.

Chocolate shortcut
You can also use melted dark chocolate for the chocolate layer (though no longer dairy and refined sugar-free)

Make a bar
To make a bar, you will need to cut your filling once set into the size bar you want, then dunk in the raw chocolate to coat. Place the bars on baking paper and pop back in the freezer to set for a minute or so. Repeat until it coated to your liking. It will need at least two coats.

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  • Rhiannon

    These look awesome! You wouldn’t happen to know what the carbs/energy is roughly per bar? I recently found out that I have gestational diabetes and have madly been trying to find a small something to help with those sweet chewy cravings.

    • They are very good Riannon. Sorry I haven’t calculated that. You should be able to use an on online calculator to do so if you like. G x

  • Kel

    Sounds very yum. Have you tried this with nutbutter (almonds / cashews / macadamia’s) rather than peanut butter by chance?

    • I haven’t – to be honest I’m not one to usually eat peanut butter (makes these extra special). I would think they would be fine with any nut butter to sub the PNB though. G x

  • Annaliesse Danby

    These look super yummy!! Is there anything you think I could use to substitute for the tahini? Currently pregnant and seems to be on the not allowed list! Thanks!

    • No worries Annaliesse, you can sub for nut butter, it will just vary the texture a bit. Enjoy G x

  • Veda Naidoo

    Can raw honey be substituted for the rice malt syrup and almond butter for the peanut butter?

    • Yes to both Veda – obviously it won’t taste like a snickers bar though. I think the honey will be the over powering taste G x

  • Jan

    I’m not a fan of coconut. What can I substitute for the coconut oil?

    • Jan either butter or ghee. Or you could use a refined coconut oil (Refined expeller-pressed oils have their scent and flavour removed through a deodorising process. Always check that any refined oils are not hydrogenated (the hydrogenation process creates trans-fats) and hexane free.) Hope this helps G x

  • Kristy Payne

    I can’t have almond or most nuts except walnuts. Could i sub walnuts or sunflower seeds without affecting the taste too much?

    • Kristy the overwhelming taste is peanut (to replicate snickers), so if you sub’d the almond meal with toasted and ground sunflower seeds, then this wouldn’t affect the taste much at all. You could either leave the whole almonds out or sub with walnuts if you like G x

      • Kristy Payne

        Awesome will give these a go very soon

  • Deb dunt

    Georgia could you tell me please the recipe for the base of the snickers as pictured?
    I have made the slice twice now and it’s absolutely delicious, but I would like it to have the 3 layers.

    • Hi Deb, I did respond to your email, perhaps it went into your spam folder. I can’t remember exactly what I started with the third layer, but t was actually the exact same ingredients, I just combined them all to make the 1 bottom layer instead of two. I figure once it’s in your mouth its all the same! I think the first layer was Almond meal, coconut oil and sweetener and the middle layer was almond meal, tahini, nut butter and sweetener. Sorry, I’m a free-style cook so I only write the final recipe down G x

  • Deb dunt

    Thanks Georgia. I might try whole almonds, chopped in a processor briefly, then add desiccated coconut and maple syrup and pulse until blended like a fine sticky crumb.
    I used melted butter in the other layer.

  • Nieta Woods

    Georgia, do you do the chocolate in the TMX? I have tried on many occasions but my coconut oil always ends up gluggie, obviously don’t have temp/time right so any pointers greatly appreciated.

  • Hi Nieta, this post has my TMX instruction so will answer your question G x http://wellnourished.com.au/raw-chocolate-recipe/

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