Raw Snickers Slice Bar with gooey, healthy caramel, crunchy peanuts and topped with a dairy free chocolate layer.
Raw Snickers Slice Bar
Yesterday I went to the dentist and when I got back my 4 year old asked to look at my teeth. He asked “Did the Dentist clean your teeth?” “Yes” “Did he use the water jets?” “Yes!” “Did he then use the polishing machine?” “Yes!?!” “Did you have a pink drink?” “Yes?” “Did you spit the pink drink out?” “Yes??” I then said “Do you remember all this from when you came to the dentist with Mummy when you were really little?” he said “no, I saw it on Peppa Pig” …………………………………………..
Check out some of my other raw slices below:
FREQUENTLY ASKED QUESTIONS FOR RAW SNICKERS SLICE BAR
Is this raw snickers slice bar vegan?
Yes, it sure is.
What can I use instead of peanut butter?
If you don’t like peanut butter or just prefer not to use it, you can swap it out for almond butter, cashew butter or tahini (for a nut free snickers slice). If you are after something with a crunch you can always add buckwheat grouts to any of these options. If you find swapping out peanut butter for an alternative makes the mixture dry, just add a little bit of coconut oil to help.
Is this raw snickers slice bar gluten free?
Yes, it sure is. We use gluten free oats in this recipe.
What is an alternative for rice malt syrup?
If you don’t want to use rice malt syrup you can use maple syrup as they have similar consistencies. Other options would be honey or agave nectar.
These are a really delicious, healthy, vegan, Raw Snickers Slice and a great low calorie, gluten free treat to have on hand when you feel like something sweet. They are quite rich so one little square is usually enough. My kid’s love them too and it’s great being able to give them a ‘healthy chocolate’ treat. Obviously not great for lunch boxes, but perfect as an after school treat or just before they go play sports.
I keep mine in the freezer and eat straight from there! I have included both a Thermomix method and a food processor method.
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Raw Snickers Slice Bar
- Yield: 16 squares 1x
Description
Raw Snickers Slice Bar with gooey, healthy caramel, crunchy peanuts and topped with a dairy free chocolate layer.
Ingredients
BASE
- 1 cup cashews
- ½ cup gluten free oats
- ½ cup desiccated coconut
- ¼ cup rice malt syrup
- 2 tablespoons peanut butter
- 1 teaspoon vanilla extract
- pinch of salt
CARAMEL CENTRE
- 2 cups / 20 Medjool dates, pitted
- ⅓ cup melted coconut oil
- pinch of salt
- 2 tablespoons peanut butter
- 1 tablespoon tahini
- 1 tablespoon rice malt syrup
- ½ cup crushed peanuts
CHOCOLATE TOP LAYER
- 3 tablespoons raw cacao powder
- 3 tablespoons melted coconut oil
- 2 tablespoons rice malt syrup
Instructions
THERMOMIX METHOD
BASE
Line a square cake tin with baking paper or plastic wrap. Place all base ingredients into TM mixing bowl and blend 20 sec / speed 8. The mixture should stick together like a dough, if not, add a tablespoon of water and blend a further 10 sec / speed 8. Cover and place in freezer to set until quite firm.
CARAMEL
Place dates, coconut oil and salt into TM mixing bowl and blend 30 sec / speed 10. Add peanut butter, tahini, rice malt syrup and blend a further 30 sec / speed 10. Add the peanuts and mix REVERSE / 10 sec / speed 4. Press down evenly over the base layer and place back in the freezer to set until quite firm.
CHOCOLATE TOP LAYER
Place coconut oil into TM mixing bowl and melt 2 mins / 37 degrees / speed 1. (depending on how solid coconut oil is) Add cacao and rice malt syrup and mix 20 sec / speed 3. Pour over caramel layer and place back in the freezer to set.
Once firm, cut into 16 squares and store and serve straight from the freezer.
NON THERMOMIX METHOD
BASE
Line a square cake tin with baking paper or plastic wrap. Place all base ingredients into a food processor and pulse until well combined into a dough (this may take a few minutes), if needed add a tablespoon of water to ensure dough sticks well together. Cover and place in freezer to set until quite firm.
CARAMEL
Place dates, coconut oil and salt into food processor and blitz into a thick, paste like consistency. Add the peanut butter, tahini, rice malt syrup, salt and blend a further couple of minutes until a smooth, thick caramel. Remove from processor and combine crushed peanuts in with a spoon (or knead in using your hands). Press down evenly over the base layer and place back in the freezer to set until quite firm.
CHOCOLATE TOP LAYER
In a bowl whisk together the cacao, melted coconut oil, rice syrup and pour over the top of the caramel layer. Place back in the freezer to set.
Once firm, cut into 16 squares and store and serve straight from the freezer.
Notes
The longer you leave the slice in the freezer between layers, the easier it is to spread the next layer on top. It is also fine if you just place in the freezer while you are making the next layer.
This slice is best kept stored in the freezer, it defrosts very quickly when ready to serve.
Pantry Ingredients from South West Provision
Sigma AF 50mm F1.4 lens
Adobe Photoshop
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WordPress Foodie Pro theme
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This recipe was originally posted May 2017
Leanne
These are amazing. The end.