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Raw snickers
4.93 from 13 votes

Raw Snickers Bar

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.
Prep Time15 mins
Total Time45 mins
Course: Dessert, Snack
Servings: 12


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


  • 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.


Fructose friendly

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. 


Choose rice malt or maple syrup as your sweetener.


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.