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.
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Raw Snickers Bar
Ingredients
Base layer
- 125 g peanut butter (½ cup)
- 125 g hulled tahini (½ cup)
- 85 g rice malt syrup or maple syrup (¼ cup)
- 100 g coconut oil (½ cup)
- 100 g almond meal (1 cup)
- Pinch sea salt
- 50 g raw almonds (½ cup) toasted
Chocolate layer or coating
- 200 g coconut oil (1 cup) softened
- 2-4 tbsp rice malt syrup
- 30 g cacao (¼ cup) unsweetened Dutch process or raw
Method
- 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.
Store
- 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.Sesame-free
Replace the sesame with a nut butter (either more peanut or another nut).Coconut-free
You could sub with butter, ghee or cacao butter (it will change the texture and flavour a little but will still be lovely.Vegan
Choose rice malt or maple syrup as your sweetener.Nut-free
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.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.I LOVE this recipe - how about you? Please post a comment or rate his recipe if you do too.
Rhiannon says
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.
Georgia Harding says
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 says
Sounds very yum. Have you tried this with nutbutter (almonds / cashews / macadamia’s) rather than peanut butter by chance?
Georgia Harding says
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 says
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!
Georgia Harding says
No worries Annaliesse, you can sub for nut butter, it will just vary the texture a bit. Enjoy G x
Veda Naidoo says
Can raw honey be substituted for the rice malt syrup and almond butter for the peanut butter?
Georgia Harding says
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 says
I’m not a fan of coconut. What can I substitute for the coconut oil?
Georgia Harding says
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 says
I can’t have almond or most nuts except walnuts. Could i sub walnuts or sunflower seeds without affecting the taste too much?
Georgia Harding says
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 says
Awesome will give these a go very soon
Deb dunt says
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.
Georgia Harding says
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
Cheryl McAfee says
Hi Georgia, further to Debs question re: 3 layers which I’m interested in. Can I separate the almond meal, sweetener and coconut oil to make the base, or do I have to mix everything together plus use additional ingredients for the base? Hope this makes sense.
Thanks.
Cheryl.
Georgia Harding says
Hi Cheryl – I can’t remember exactly but I’d guess all of the almond meal with half of the coconut oil and half the sweetener for the base (to make a biscuit like base), the rest for the middle. But as I said, Im guessing G x
Deb dunt says
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 says
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.
Georgia Harding says
Hi Nieta, this post has my TMX instruction so will answer your question G x https://wellnourished.com.au/raw-chocolate-recipe/
Andrea says
This recipe is my favourite healthy version of a raw snickers bar.
Love the salty and sweet combination.
I love having this in the freezer as a healthy treat option.
Thanks so much Georgia!
Georgia Harding says
Oh glad you like it too Andrea – it’s one of my favourite chocolate treats (I love a sweet/salty combo too) G x
Paula says
So easy and delicious – will be a regular here. Love love love them, like all your recipes. 5 stars for sure
Georgia Harding says
Yay thanks for rating it Paula G x
Adrienne says
These were awesome. Salty, sweet healthy deliciousness! And made a nice big batch too. Thank you Georgia!
Georgia Harding says
You’re welcome Adrienne – these are one of my faves, glad you loved them too. Thanks for the 5 stars!! G x
Maddy says
Sooooo delicious!!! This is the best thing I’ve ever eaten. Seriously recommend that you make this.
Georgia Harding says
It’s in my top 5 too Maddy – glad you love it also G x
Annett Musumeci says
They are super yummy, fast and easy to do. The first time I didn’t get around to put the chocolate coating on. They were gone in no time. No I double up the amounts as the whole family loves eating them.
Georgia Harding says
Thrilled your family love it Annett – thanks so much for your comment and 5 stars too G x
Donna says
Hi Georgia, I made this recipe which was super easy, however, I always seem to have trouble with the chocolate on top separating. The sweetener regardless always seems to separate, any ideas. Maybe I should do the 85% Chocolate topping instead, thanks Donna
Georgia Harding says
I’m going to update this (thanks for the reminder). I’ve been playing around with it after this happened to me for the first time recently. I’ve decided overheating it will cause it to separate so it’s good to just soften the coconut oiled then mix in the other ingredients. Also don’t delay getting it into the freezer. Or, yes dark chocolate is an option G x
Bernadette Signitzer says
This is amazing. I struggle to stop at one piece. I love this recipe, which is no surprise as all of Georgia’s recipes are amazing. Thanks for another fav!!
Georgia Harding says
Thanks Bernadette – so thrilled you enjoyed it too. Yes I should add big bold warning on this recipe ?. Thanks for the 5 star rating too G x
Franca says
I just made this recipe today and its so good!
I have been on a keto diet, but can use small amounts of maple syrup, which counts as a fruit and with nuts and coconut oil, great tasting fat boost.
I also added about 25g melted cacao butter buttons to the choc topping to help it set firmly. It made a large batch and I cut it into 48 bite size pieces…
Totally yum!
Thank you
Georgia Harding says
Beautiful Franca – so glad you are able to enjoy it. I’ve just enjoyed a piece from the freezer myself ? G x
Franca says
Hi Geoegia,
I’ve made this many times now and it’s become a staple for me; I love it! A great sweet treat for morning tea or with a cuppa at night. Even my colleagues at work love it.
Thanks again 🙂
Georgia Harding says
Ah one of my faves too Franca, glad you love it too G x
Natalie Eichler says
Georgia, we have a tree nut allergy in the family, what could I use to substitute the almond meal?
Georgia Harding says
Toast and grind up sunflower seeds and just leave out the whole almonds altogether. I find toasting the sunflower seeds brings out more of a nutty flavour. G x
Nancy says
Hi Georgia, made this for the first time last night and I don’t know if I did something wrong but they sadly lack flavour. It just tastes like coconut oil? I don’t know if a little salt would have helped, honey instead of rice syrup or maybe I should have just used a bar of 70% or greater chocolate bar for the top. I topped it with cashews and peanuts as well.
I’ve had great success with other well nourished recipes and I do appreciate you sharing them with us. We may just not be a coconut oil (although I do use coconut oil in a lot of my cooking and baking) raw snickers bar family??
Georgia Harding says
Very strange, this was voted my tastiest recipe ever a few years back. I really don’t know what you’ve done wrong, maybe miss measured? It’s not super sweet, especially the chocolate on top. Shame, I have top say it’s a personal fave. Glad you’ve enjoyed other recipe though Nancy Gx
Olivia Phillips says
HI Georgia,
I’ve made this a few times now and it’s absolutely delicious! I make it as a slice rather than bars and I cant seem to stop it from all cracking when I cut it. This morning I let it sit out of the freezer to see if that would help but it was just as bad. Does this happen to you? Any ideas?
Thanks again for such a yummy slice!
Deb Dunt says
Hi Olivia. I recommend that you score the top into the size pieces you want, as soon as the chocolate layer begins to set. It is then easier to cut through, without cracking.
Emily Vandenberg says
Another great recipe. I should have learnt by now to double the recipe as it’s always a winner. Only thing I might do is add more almonds on top next time.
Thanks again for a delicious recipe.
Georgia Harding says
Thanks Emily, yes this is a definite double batcher – mine never last too long. ☺️ Appreciate your comment and rating of the recipe G x
Nicole says
Made these today and they are a hit! I activated my almonds before hand to make it that extra bit good for you 🙂
Georgia Harding says
Perfect, glad you enjoyed it Nicole G x
Tracie says
I just tried this for the first time. It’s delicious. However, I found the base just melts into a bit of a mess too quickly when pulled out of the fridge or freezer. Did I do something wrong or do yo have a suggestion for me to try?
Georgia Harding says
Hi Tracie, glad you enjoyed it. As a raw treat it is designed to be enjoyed right out of the freezer and isn’t stable at room temperature (especially in a warm climate). G X
Jaime Seletto says
This is my absolute fav. Fabulous recipe. Thank you. X
Georgia Harding says
So glad you love them Jaime G x