R A W S N I C K E R S B A R

Who’s familiar with snickers from their childhood? The only thing is this snickers is free from gluten, dairy, soy, refined sugars, preservatives, and yet leaving you feeling very satisfied from the overload of deliciousness! I remember snickers was definitely a favourite type of chocolate growing up – although what chocolate wasn’t? However, my parents were more interested in giving me carrot sticks and apple slices… although this felt like torture as a child I am very grateful for this now. Even when I did have chocolate as a child my dad would cut up a chocolate bar and only give me a bite size bit. “Um what about the rest Dad?” It was true torture seeing the rest sit in the fridge for the next week! Does anyone remember swapsies at school? Where you swapped something in your lunch box with a classmate… No one wanted to swap carrot sticks or cucumber slices for a delicious bag of potato chips. I thought I was doing it “tough” but damn, I feel pretty blessed that mum always provided me with a nutritious lunch and some cut up vegetables as snacks. It’s ironic that I happily reach for the cut up vegetables first these days! I’m really happy with how this worked out despite constantly asking my partner questions through the process… “Do you think I should use honey… or maple? … Honey right? Because that would be more snicker like…” I can safely say that he loved it which makes me certain you will too! You’ll find this raw snickers rather rich and decadent so it’s best enjoyed in small bites and as a treat! As always, I recommend using organic ingredients where possible. BASE 1 cup of raw peanuts ½ cup of buckwheat groats 2 TBSPs of cold pressed coconut oil 2 TBSPs of raw cacao Splash of vanilla extract ¾ cup of dates Generous pinch of salt (it’ll compliment the caramel) WHAT TO DO: Blitz all your ingredients in a food processor apart from the coconut oil and buckwheat groats. Melt your coconut oil and add while your blender is running on low. Stir through your buckwheat groats or you could blitz for 10 seconds – you don’t want your buckwheat groats to blend too much as you need them to be nice and crunchy! Spread the first layer in a baking tray making sure you have lined with baking paper and pop in the freezer while you get started on the nougat! NOUGAT 1 cup of brazil nuts 2 TBSPs of raw honey Splash of vanilla extract ½ cup of shredded coconut 1 TBSP of cold pressed coconut oil WHAT TO DO: Melt your coconut oil and add all your ingredients into your blender and pulse everything together. The mixture will be rough and rustic as you want your brazil nuts chunky to add the “snickers” texture. Spread your next layer on top of the base layer and pop back into the freezer. CARAMEL 2 cups of soaked dates 3 TBSP’s of nut butter (I used peanut but almond would also work) 3 TBSP’s of coconut oil 2 TBSPs of honey or pure maple Generous pinch of salt WHAT TO DO: Pop all your ingredients into your food processor and blend until you have a smooth (ish) consistency. Place back into your freezer while you make the chocolate sauce. CHOCOLATE ¼ Cup of Cacao 3 TBSPs of coconut oil 1 TBSP of Maple Roughly chopped peanuts to spread evenly over the chocolate. WHAT TO DO: Melt the coconut oil in a saucepan on your stove top, making sure it’s on a lowish heat. Remove from the heat once melted and add the rest of your ingredients and stir until well combined. Poor the chocolate sauce over the caramel and sprinkle with your chopped nuts. You will notice it starts to set pretty quickly. Pop back into the freezer for a few minutes and then remove and cut into small squares. The reason I say to remove it after a few minutes and to cut it is so the chocolate doesn’t split when you cut it. Pop back in the freezer for half an hour and then store in your fridge. Although my photo shows quite large squares I ended up cutting them in half as it really is quite rich! Yet so delicious! Enjoy beautiful people! Yours in health and wellness, Bec xx