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
- 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
- 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.
- Like any raw treats, these need to be kept refrigerated or frozen. Personally, I like to store and eat from frozen.