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!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
These are the BOMB! The only issue is my Raw Snickers Bar is as easy to eat as it is to make, one of my all-time favourite treats.
- 125 grams (½ cup) peanut butter (good quality additive free)
- 125 grams (½ cup) tahini, hulled
- 85 grams (¼ cup) rice malt syrup (or maple syrup)
- 100 grams (½ cup) coconut oil
- 100 grams (1 cup) almond meal
- Good pinch of sea salt
- ½ cup raw almonds, toasted
- 200 grams (1 cup) coconut oil, softened
- 2-4 tablespoons rice malt syrup
- 30 grams (¼ cup) cacao powder
Start with the base layer. 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).
Press into a slice tin (mine is 20 x 30cm), lined with baking paper (this is the simplest method as pictured in the small pic. To make it into a bar like the lead image, read below in the variations).
- Place the almonds on top and press into the filling. Pop in the freezer.
To make the chocolate, mix the coconut oil, rice malt and cacao in a small mixing bowl until combined (only takes a minute). If it's cold (and not combining) you may need to warm slightly by sitting the mixing bowl over a bowl of steaming hot water.
Pour over the base layer and return to the freezer immediately, for 20-30 minutes to set.
- Once set cut and store in the fridge or freezer.
Choose rice malt syrup as your sweetener.
Replace the sesame with a nut butter (either more peanut or another nut).
You could sub with butter, ghee or cacao butter (it will change the texture and flavour a little but will still be lovely.
This is not the recipe for you as the peanut flavour is hard to replicate without them. But for 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.
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.
You can shop for heavily discounted, top quality ingredients to make this recipe - take a look at this fabulous product bundle with everything you need, delivered to your door so you can start cooking now! Click THIS LINK, it's that simple.