Raw Snickers Bar
Servings: 12
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.
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.