With Easter around the corner, we’re beginning to stock-pile a few different delicious recipes that will satisfy any sweet tooth without leaving you feeling the aftermath of sugar-highs all day (think – irritability, cravings, mood swings!).
This is my version of a Snickers Bar, which I have to say, was probably the favourite chocolate bar from my childhood – up there with the classic Bounty Bar.
But of course, in an attempt to avoid all of the refined sugars, preservatives and junk in regular chocolate bars…this is technically a healthy version.
But, as with any ‘healthy’ version, it’s easy to over-indulge! Luckily, this one is so decadent and rich that it’d be difficult to eat more than one slice.
It’s great paired with a hot cuppa or served up as an after-dinner treat.
This recipe made a fairly large batch so is perfect to keep in the fridge and serve up to your loved ones… I’ve had many nods of approval from sceptical family members, so I know it’s a goodie!
As with all these raw ‘baking’ recipes, feel free to mix and match ingredients to what you have on hand… I found using almonds and brazil nuts in the base to be perfect, but you might prefer cashews or macadamias.
If you prefer a thicker layer of ‘caramel’ in the middle, you could double the ingredients and make a little extra. This recipe makes just enough to smooth over the base.
Making your own raw chocolate on top is best, but if you’re short on time, melting down some high quality dark chocolate (70% + cacao) will serve the same purpose. You’ll notice it just cracks on the top a little easier once cooled.
Lastly, although it looks like a lot of ingredients – it’s a very simple recipe – using just a food processor and a bit of patience! All well worth it, promise!
~ 1 cup desiccated coconut
~ 3/4 cup dried dates (soaked in hot water for 10 mins)
~ 1/2 cup raw almonds
~ 1/2 cup raw brazil nuts
~ 2 tbsp coconut nectar (or other liquid sweetener)
~ 2 tbsp raw cacao powder
~ 2 tbsp coconut oil
~ Dash of vanilla extract
~ Pinch of pink rock salt
Peanut Caramel (middle layer):
~ 10 medjool dates
~ 1 cup roasted lightly salted organic peanuts
~ 1 tbsp coconut oil
~ 1/2 tsp pink rock salt
~ 1/2 tsp vanilla extract
~ 2 – 3 tbsp hot water (to mix and smooth)
Chocolate (top layer):
~ 1/4 cup raw cacao butter
~ 1/4 cup raw cacao powder
~ 1/4 cup coconut nectar (or liquid sweetener of choice)
~ 150g dark organic chocolate (Green & Blacks 85% works well)
~ Make the base first. Place the nuts and coconut into a food processor until a chunky powder is formed, then add the soft (wet) dates, coconut nectar, cacao, coconut oil, salt and vanilla – mix until a paste has formed. If it’s too dry, add a little extra oil or water.
~ Once it’s ready, scoop mixture into a lined baking tray and press down firmly with the back of a spoon or fingers. Place into the fridge or freezer to set.
~ Next, make the peanut salted caramel. Simply pop all the ingredients into the food processor and turn it on, blending until it becomes a smooth paste (this took a bit of time for me- but would depend on your machine!). It’s nice to have a few peanut chunks, but you want to ensure the date mix is a smooth salty caramel. Taste testing is crucial!!
~ Once it’s a smooth consistency, scoop this layer onto the pre-cooled base. Smooth out the caramel with a spoon and make sure it goes to all the edges. Pop this back in the freezer to set.
~ Finally, the chocolate (top layer). If you’re making your own raw chocolate – you’ll need to slice/grate the cacao butter to make it easier to melt. Then pop it in a bowl over top of a simmering pot of water. Once it’s melted, mix in the cacao and sweetener and voila!
~ If you are using pre-made chocolate, simply heat it slowly in a bowl over top of a pot of simmering hot water. Be careful not to burn the chocolate and keep stirring it.
~ You’ll then pour this final layer of chocolate over your caramel so it’s ALL covered. Return tray to the freezer for at least 2 hours until it’s fully set. This makes it easier to cut.
~ Once it’s ready, cut up into small squares and place in a container in the fridge (to keep it soft enough to eat right way). This will keep in the fridge for up to 2 weeks or in the freezer for a month.
Enjoy and try to share with your loved ones! x x
If you make this deliciousness, please share with us on Instagram by tagging us @i.am.company and #IAMco