Raw Snickers Slice
These snickers inspired slices were an immediate hit in our house and I’ve been making them regularly since the first time I tried them. They are made from all natural ingredients and are actually pretty simple to make. The thing I like most is that they can be eaten straight out of the freezer, so they can last for months (not like they will if your house is anything like mine)… Instead of a thick chocolate topping I thought it would be good to have a drizzle, as the filling is so sweet it doesn’t need the extra sweetness. The pan toasted peanuts which I lightly salt are the icing on the cake – so to speak – and a great compliment to the creamy sweet filling.
- 1 cup oats
- 1 cup nuts
- 2 tbsp coconut oil
- pinch of salt
- 3 tbsp maple or any other syrup
- 1 cup cashews
- 10 pitted soft dates such as madjool
- 1 tsp Vanilla extract
- 1 tbsp melted cold pressed virgin coconut oil
- 3 tsp Maca powder
- 2 tbsp salt and sugar free peanut butter
- Pinch of pink salt
- 1/2 cup blanched peanuts
- 1 tbsp cacao butter – sub for coconut oil if needed
- 2 tbsp maple or rice malt syrup
- 2 tbsp cacao powder
- You can substitute the cacao drizzle with good quality dark chocolate
- For the base: Grind a cup of oats, and a cup of nuts (I used almonds) or just use pre ground almonds.
- Add the ground oats and nuts to a processor and add 2 tbsp (approx) of coconut oil, a pinch of salt and 3 tbsp of maple or any other syrup.
- Pulse until it comes together, then pour into an 8 x 8 tin, lined with baking paper and push into the base of the tin and pop in the freezer to firm up.
- For the caramel: Soak a cup of cashews In boiled water for a few hours.
- Blitz the soaked cashews in a blender until smooth and creamy.
- Add the cashews to a processor with 10 pitted soft dates such as madjool, a few drops of vanilla a tbsp of melted coconut oil, 3 tsp maca powder, 2 tbsp of peanut butter and a little pink salt and pulse until smooth and thick.
- If its too dry at this point add a little liquid – water is fine – if too wet add coconut flour.
- Pour out and spread evenly over the base and pop back into freezer to set.
- Toppings: I topped with dry pan roasted peanuts – simply add half a cup of blanched peanuts to a medium hot pan and toast until slightly browned (be careful to keep moving around so the don’t burn!) when cooled spread over the slice evenly
- To make the raw cacao chocolate drizzle – in double boiler (a glass bowl over a pan with an inch or so of simmering water) melt a tbsp each of cacao butter and oil (sub with an extra tbsp of coconut oil if you don’t have cacao butter)
- When melted add 2 tbsp maple or date syrup and 2 tbsp cacao powder. Then drizzle over and pop back in the freezer to set, take out and slice but keep in there in an airtight container, they can be eaten directly from frozen.
- The slices tend to be best kept in the freezer and eaten directly or leave to soften for a 5 minutes, they will keep for months this way; If you prefer them on the softer side keep in the fridge in a sealed container and they will keep for a week – not that they will last that long… Enjoy!