My Raw Snickers Bars are certainly a crowd-pleaser! The gooey, rich and sticky caramel, paired with the dense coconut base is completely irresistible…and let’s not forget about the decadent dark chocolate layer…what more could you want in a dessert!

Total time 45 minutes + 2 hours freezing time | Makes 10 bars | Vegan, Gluten Free,

Ingredients

Base

200g medjool dates, pitted
80g (½ cup) almonds
120g (¾ cup) raw cashews
25g desiccated coconut
1 tbsp pure maple syrup

Caramel

265g medjool dates, pitted
3 tbsp natural peanut butter
½ cup + 1 tbsp. pure maple syrup
1/3 cup milk of choice
1 tsp sea salt
1 tsp vanilla

Chocolate Coating

You can either use store-bought dark chocolate, or make your own using the below recipe (note: making it from scratch will create a softer coating, whereas the store-bought chocolate will create a harder coating)

1 cup cacao powder
1 cup pure maple syrup
1 cup coconut oil
½ tsp sea salt

OR:

250g vegan dark chocolate

Method

Line a 27 x 15 cm tray with parchment paper and set aside.
Begin by placing all ‘base’ ingredients into a food processor and blend until everything is broken down and combined. Transfer the mixture to the lined baking tray and evenly flatten. I like using the base of a glass to ensure the mixture is flat and compact. Place in the freezer until required.
For the caramel, place all the ingredients into a food processor and blend until you reach a smooth, silky texture. This may take around 3-5 minutes.
Remove the tray from the freezer and evenly spread the caramel layer on top, ensuring there are no lumps and bumps. Return the tray to the freezer for at least 2 hours for the caramel to set.
After 2 hours, remove the tray from the freezer and use a sharp knife to cut the slice into long bars, place on a plate (ensure they are not touching each other) and pop them back into the freezer.
Meanwhile, get started on your chocolate, if you’re using store-bought chocolate, then place into a saucepan and melt on low heat until fully melted. Otherwise, place the cacao powder, maple syrup, coconut oil and salt into a saucepan and stir/melt on low heat and until fully melted. Let the chocolate cool for around 5 minutes.
Remove the bars from the freezer and dip each into the chocolate coating, ensuring everything is covered. You may also like to create a ‘zig-zag’ pattern on top by dipping a fork into the chocolate and drizzling on top of each bar.
Return the bars to the freezer to set for at least 30 minutes.

Note: these bars can be stored in the fridge for 2-3 weeks or in the freezer for 2-3 months (…but they never last that long in my house!)