Homemade Raw Snickers Bars
Ingredients
Base
- 1 cup cashews
- 1/2 cup rolled oats
- 1/2 cup desiccated coconut
- 1/4 cup rice malt syrup
- 2 TBSP peanut butter
- 1 tsp vanilla extract
- Pinch of salt
Caramel centre
- 2 cups Medjool dates (20) pitted
- 1/3 cup melted coconut oil
- Pinch of salt
- 2 TBSP peanut butter
- 1 TBSP tahini
- 1 TBSP rice malt syrup
- 1/2 cup crushed peanuts
Chocolate top layer
- 3 TBSP raw cacao powder
- 3 TBSP melted coconut oil
- 2 TBSP rice malt syrup
Preparation
Line square cake tin with baking paper.
Place all base ingredients into a food processor and pulse until well combined into a dough (if needed add a tablespoon of water so dough sticks together well).
Cover and place in freezer to set.
Place dates, coconut oil and salt into food processor and blitz into a thick paste.
Add the peanut butter, tahini, rice malt syrup, and salt and blend until you get a smooth, thick caramel.
Remove from processor and combine crushed peanuts in with a spoon or hands.
Press down evenly over the base layer and place back in the freezer to set.
In a bowl, whisk together the cacao, melted coconut oil, and rice syrup and pour over the top of caramel layer.
Place back in the freezer to set.
Once firm, cut into 16 squares and store and serve straight from the freezer.
