Raw Snickers Slice Bar with gooey, healthy caramel, crunchy peanuts and topped with a dairy free chocolate layer.
RAW SNICKERS SLICE BAR
These are a really delicious, healthy, vegan 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.
Check out some of my other raw slices below:
INGREDIENTS
- CASHEWS – I find raw cashews work best as the base in this recipe as they have a creamy flavour but you could use raw almond as an alternative.
- OATS – I used Gluten free oats in this recipe, but if you and your family don’t have any allergies then you could use regular oats.
- DESICCATED COCONUT – works best to mix in with this recipe and give it a lovely coconut flavour.
- RICE MALT SYRUP – used as a sweetener. If you don’t have rice malt syrup you could swap this out for maple syrup throughout the recipe.
- PEANUT BUTTER – make sure to use 100% peanut butter as this works best with the recipe.
- VANILLA EXTRACT – adds flavour.
- SALT – helps to bring out flavours.
- DATES – Medjool dates are perfect to use as a natural caramel. Make sure you use Medjool dates as it does make a difference.
- COCONUT OIL – one of the key ingredients in raw desserts. Helps to bind ingredients where needed.
- TAHINI – adds a creamy texture and nutty flavour.
- RAW CACAO – used for the chocolate topping. A healthier option than melted chocolate.
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.
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
Add 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
In a food processor add dates, coconut oil and salt 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. Put 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.