Here it is, THE most delicious and healthy snickers slice, I’ve tried a few at various cafes along the east coast and I have to say I’ve always been disappointed. This recipe delivers, it’s choc full of whole food ingredients and healthy fats AND full of flavour and that feeling of indulgence. Visually it has that true choccy, caramel, nutty appearance, it looks rich and delicious and it is but it’s not too sweet which I just love.
So indulge away guilt free, share it with your friends and family or keep it as your secret stash of yumminess. It would be a great Christmas party treat or you could plate it up and give as a gift (although be aware the chocolate will not stay set in heat.)
I used my Thermomix to make this recipe so please adjust times and speeds to suit your appliance.
190gm almond or cashew meal
2 Tbsp coconut oil
3 Tbsp rice malt syrup
2 Tbsp natural peanut butter (i used home made)
1 tsp vanilla bean paste or extract
pinch himalayan salt
Prepare a square or rectangular (approx 23cm) pop out tine or silicone mould, or line a tine with baking paper.
Place all the ingredients into your thermomix bowl (or a high speed blender) for 30 secs, speed 4.
Press biscuit dough evenly into the bottom of the tin.
Place in the freezer
CRUNCHY PEANUT CARAMEL
3 cups medjool dates, deseeded
1/3 cup coconut oil
2 Tsbp natural peanut butter
1 tsp himalyan salt
1/2 cup roasted peanuts
Place all ingredients, except the peanuts, into your thermomix bowl, blend for 1 min, speed 9 until you have a thick, sticky caramel. Add the peanuts and pulse a few times just to break the nuts up, you want some chunks.
Scoop out and spread evenly over the base, use the back of a damp spoon to smooth it out.
Place back in the freezer for at least 4 hours or until set
1/4 cup raw cacao powder
1/4 cup rice malt syrup
1/3 cup coconut oil.
Place all ingredients together in your bowl and blend 10-20 secs, speed 4 until you ahve a runny but well combined chocolate. Pour over the top of your caramel, then return to the freezer to set before cutting into bite sized pieces. Store in the fridge or freezer.
you could make this completely raw by substituting raw peanuts for roasted, you could also substitute peanuts for hazelnuts or roasted cashews, the flavour will vary but it will still be delicious. Likewise you can substitute peanut butter for your preferred nut butter.
I’ve not tried it but you could substitute the rice malt syrup for honey (although I would reduce the quantity a little as I find honey sweeter than rice malt), you could also substitute maple or agave syrup.