My favourite part of creating recipes is designing healthier versions of familiar sweets that we may have eaten growing up. I actually didn’t eat snickers at all growing up, it was only when I was travelling in India that myself and my friend started buying them almost everyday! I think with every part of our surroundings being so different, this was something we recognised from home! I still get cravings for them but I never buy them, I usually just spread some peanut butter on dark chocolate and that’s good for me!
While this recipe can take a little bit of paitence, when you slice down and see the perfect layers, you can’t help but smile (maybe that’s just me, food makes me happy) I kept mine in the freezer and they tasted EXACTLY like snickers ice-cream (Mind=Blown) But if you don’t want an ice-cream version-remove from the freezer and leave aside for a couple of minutes before eating.
- 1 cup of cashews soaked for at least 1 hour
- 1/2 cup gluten free oats
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp almond milk
- 1 tbsp vanilla extract
- 8-10 medjool dates
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- 1/3 cup water
- 1/4 cup raw peanuts roasted
- pinch of sea salt (Optional)
- 1/2 85%-90% dark chocolate bar
- 1 tbsp coconut oil
- 1 tbsp maple syrup (optional)
(100% Raw Version)
- 1/2 cup raw cacao powder
- 1/3 cup coconut oil melted
- 2 tbsp maple syrup
1. To make the base :add all the ingredients, except the almond milk to a food processor and spin until combined. Add in the almond milk and mix again for a couple of minutes until you get a thick creamy consistency (No lumps) Line a dish with grease-proof paper and using a spatula, spread the mixture over. Be sure to keep it thick as it wont work if this layer is too thin. Place in the freezer for an hour before spreading the caramel on.
2. To make the caramel: Add all the ingredients (except the water and peanuts) to your food processor and blend for about 20 seconds.Scrape down the sides and switch on again, start pouring the water in slowly. Let it run for a further 1-2 minutes or until the consistency gets smooth and caramel like. Remove the base from the freezer and spread a thick layer of the caramel over, sprinkle an even layer of peanuts and transfer back to the freezer to set for at least another hour.
3. Melt the chocolate and coconut oil in a glass bowl over hot water, when it’s melted stir in the maple syrup. Check your mixture in the freezer and once it’s frozen remove from the freezer and cut into squares, dip in the chocolate, sprinkle with some peanuts and place on greaseproof and transfer back to the fridge/freezer until the chocolate sets.
There is a lot of little steps but I promise you it’s worth it!!