peanut

There are times when a specific flavour combination gets stuck in my mind, and that’s often how a new recipe takes shape. While peanuts aren’t usually my go-to, I recently found myself craving them – especially after receiving multiple requests from Snickers bar fans for a healthier, raw snickers bar. This recipe is what came out of that craving.

Originally, I designed it with three distinct layers (nougat layer, caramel layer and chocolate). But to save time in the kitchen, I simplified it to just two: the caramel-nougat filling and the chocolate layer. You can make this as a slice or shape it into chocolate bars. Personally, I prefer the slice—less fuss, more enjoyment!

Plus, this recipe is free of dried fruits like medjool dates, making it a fantastic fructose-free treat. I hope you love this gluten-free, grain-free, dairy-free treat as much as my family and I do!

Health benefits of this raw snickers bar

These vegan snickers bars are rich in healthy fats from coconut oil and almond meal, this treat also provides a good dose of plant-based protein from peanut butter and tahini. Almonds add a satisfying crunch along with fibre, magnesium, and vitamin E. This combination of protein, fats and fibres mean these snickers bars really do satisfy!

Ingredients

The base layer is made with peanut butter, tahini, rice malt syrup or maple syrup, melted coconut oil, almond meal, toasted almonds, and a pinch of sea salt. The chocolate layer consists of coconut oil, raw cacao powder, and rice malt syrup. All put together to taste just like a snickers!

How to make healthy snickers bars

To make this raw snickers slice, start by blending the ingredients for the base layer in a food processor until smooth, then press it into a slice tin lined with baking paper (parchment paper). Press the toasted almonds into the base and freeze. For the chocolate, mix coconut oil, rice malt syrup, and cacao powder, then pour over the base and return to the freezer to set. Once firm, slice and enjoy! See the instructions below to make a raw snickers ‘bar’ (so coated in chocolate on all sides).

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Keep these treats stored in and airtight container in the fridge or freezer for best texture and longevity. They can be enjoyed straight from the freezer for a more solid, chewy texture, or from the fridge for a softer bite. Like all raw treats, they need to be kept chilled or they can melt!

Vary this raw snickers bar to suit your dietary needs

For a fructose-friendly version, use rice malt syrup as your sweetener. If you prefer a sesame-free option, substitute tahini with more peanut butter or another nut butter. For a coconut-free version, replace the coconut oil with ghee or cacao butter.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more quick and easy to make no-bake sweet treats, click HERE.

Print Recipe

4.91 from 22 votes

Raw Snickers Bar

This Raw Snickers Bar recipe offers a delicious, healthy twist on a classic treat, using wholesome ingredients and natural sweetness, making it a great snack for satisfying cravings without refined sugars.

Prep Time15 minutes mins

Chill30 minutes mins

Total Time45 minutes mins

Course: Dessert, Snack

Servings: 12

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
• 85 g rice malt syrup or maple syrup (¼ cup)
• 30 g cacao powder (¼ cup) unsweetened Dutch process or raw

Instructions

• 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 (If you have a Thermomix, mix 30 seconds, speed 4).
• Press into a slice tin (mine is 20 x 30cm), lined with baking paper.
• Place the almonds on top and press into the filling. Pop in the freezer until firm.
• To make the chocolate, mix the melted coconut oil, rice malt and cacao in a small mixing bowl until combined (only takes a minute). If the ingredients are cold and not combining well you may need to warm slightly by sitting the bowl over a pot of steaming hot water. 
• For a snickers slice, pour over the base layer and return to the freezer immediately, for 20-30 minutes to set.
• To make a bar, you will need to cut your filling once set into the size bar you want, then working quickly toss it in the raw chocolate to coat. Place the bars on a tray lined with 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 if using raw chocolate (and only one if using melted dark chocolate).
• 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.

Notes

Fructose friendly

Choose rice malt syrup as your sweetener.

Almond-free

Sub with whole roasted peanuts.

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-free and refined sugar-free). To melt, place the chocolate in a glass or ceramic bowl and sit on top of a pot of just boiled water. Stir until the chocolate has melted. 

 

 

I LOVE this recipe - how about you? Please post a comment or rate his recipe if you do too.