Okay here’s what’s going to happen. You’re going to drop everything. You’re going to make these, try one (or maybe four or five) and not stop talking about them for at least 24 hours. You’re going to send this link to all of your friends, and sleep happy tonight knowing you have blessed some humans with the ability to make the best thing they’re probably ever going to make – healthy Snickers bars.
These raw vegan Snickers bars are incredible. You will not believe that they are packed full of nutritious ingredients like almonds, dates and coconut oil. They taste just like Snickers, but to be honest, probably a little bit better. And they definitely do not give you that post sugar sickly feeling because the only sugar is good sugar – from the dates and raw maple syrup.
So what are you waiting for? Make these raw, vegan, gluten-free and refined sugar free Snickers and go tell all of your friends…
This recipe creates around 15 little Snickers bars.
For the base:
- 1 + 1/4 cups of almonds
- 1/4 cup of flaxseeds or chia seeds
- 1/2 cup of medjool dates pits removed + 2 extra dates
- 1/2 cup of plain peanuts (we dry roasted these quickly in a pan on the stove, you can skip this step if you want it to be completely raw)
For the caramel layer:
- 1/4 cup of organic peanut butter
- 1/2 cup of raw, good quality maple syrup
- 1/4 cup of melted coconut oil at room temperature (make sure it is not hot)
- Big pinch of the finest sea salt you can afford
For the chocolate layer:
- 1/4 cup of raw cacao
- 1/4 cup of raw, good quality maple syrup
- 1/2 cup of melted coconut oil at room temperature (make sure it is not hot)
You will need: A good mixer (I use the Magimix), a mixing bowl, fork, baking paper, medium sized shallow cake tin, sharp knife, spatula, and a lot of willpower not to gobble them all up!
- First up, toast/dry roast your peanuts if you want to (we did and the simplest way is to chuck them dry in a pan for a few minutes and keep it moving) and melt and cool 1/2 cup and 1/4 cup of coconut oil.
- Lets start with the biscuit base. Place 1 and 1/4 cups of almonds with 1/4 cup of flaxseeds or chia seeds in your mixer. Pulse until they combine and resemble a grainy flour.
- Add the 1/2 cup pitted medjool dates to the mixture and blend until it combines. You will probably fancy adding the 2 extra dates highlighted to make it a bit more sticky. Go ahead.
- Voila this is your base. Take as shallow a cake tin as you can find in your cupboard, line it with baking paper (note: a square medium sized shallow tin would be ideal) and gently pour out the nut and date mixture, patting it down into the baking sheet and forming an even biscuit base for the Snickers (a standard metal spoon is the best for this).
- Take your peanuts and push them into the biscuit layer, evenly spread them throughout and really push them down so they are nestled inside the biscuit layer. (Don’t worry if you have extras left over, you can use it in a second.)
- Now for the best bit – the incredible caramel.
- Simply throw 1/4 cup organic peanut butter, 1/2 cup of raw, good quality maple syrup, 1/4 of melted coconut oil (make sure it has cooled completely) and a big pinch of the finest sea salt you have, into your mixer. Blend until it is well combined. Now try your hardest not to stick your finger inside and taste that magic.
- Pour the gooey caramel layer over the biscuit base. Spread evenly. Add any extra peanuts if you have them, and layer on top of caramel evenly.
- Now lastly for the chocolate layer, which is so perfect.
- All you have to do is get a mixing bowl and a fork, take 1/4 cup of raw cacao, the 1/4 cup of raw, good quality maple syrup and 1/2 cup of cooled down melted coconut oil and mix them together with your fork as if you are whisking eggs. Keep mixing until the mixture is shiny and completely combined.
- Pour the chocolate mixture over the caramel layer and place your creation in the freezer for around 1 hour to set.
- After it has set, remove from the freezer and pull out the huge Snickers with the baking paper. Gently cut into small bar pieces. Store in the fridge in a sealed container.
Photography by Holly Hollywould