Raw Snickers Bars
So I know this has been floating around for awhile, but chocolate and peanuts never get old so I wanted to give it a go and make my own recipe. I have seen these made in one, two and three layers and I really wanted to try make a three layer one as the nougat is my favourite bit!
It seems a bit fiddly, but other than needing a few bowls and separate chill times, it is really easy to make and well worth the effort! This is perfect with a Sunday afternoon coffee, or cuppa and you won't believe it is raw, vegan and refined sugarfree!
Base layer:
In a saucepan or microwave proof bowl, melt together:
60g of cacao butter or coconut butter
2 tbsp coconut oil
5 tbsp cacao or cocoa
4 tbsp pure maple syrup
Pour in to a prelined 20cm square dish or cake tin and chill until set (about 15 mins)
Nougat:
In a food processor or highspeed blender, blend together:
3/4 cup of nut meal (I used almond)
1/4 cup of rolled oats
3 tbsp peanut butter
5 tbsp of maple syrup
4 tbsp melted coconut oil (melted)
2 tbsp thick coconut cream
Spread evenly over the set chocolate layer and chill again until set.
Caramel Layer:
In a food processor or highspeed blender, blend together:
1 1/2 cups of soaked pitted dates (to soak, cover in boiling water for 30 mins then drain)
4 tbsp cacao or coconut butter (melted)
4 tbsp maple syrup
4 tbsp peanut butter
A pinch of salt
Spread over the set nougat layer, top with crush peanuts (I also chopped up some Reese's pieces to top) and chill for a further 30+ minutes or until set. Cut in to bars and serve.
Bars will keep in the fridge for upwards of a week, but must stay cool or else they will melt!
Enjoy and happy Sunday!
