Raw Vegan 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 (smooth)
- 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 (smooth)
- 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
Base
Line a 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 the dough sticks together well.
Cover and place in the freezer to set.
Caramel
Place dates, coconut oil, and salt into a food processor and blend into a thick paste.
Add peanut butter, tahini, rice malt syrup, and salt, and blend until you get a smooth, thick caramel.
Remove from the processor and combine with crushed peanuts using a spoon or hands.
Press down evenly over the base layer and place back in the freezer to set.
Chocolate top layer
In a bowl, whisk together the raw cacao powder, melted coconut oil, and rice malt syrup, then pour over the caramel layer.
Place back in the freezer to set.
Once firm, cut into 16 squares and store and serve directly from the freezer.
