Get in my belly: Raw Snickers Slice

When I started to clean up my diet free of refined sugar and other nasties, I was so worried I wouldn’t be able to eat really tasty, delicious desserts again. Was I wrong! In fact most raw desserts I have had are even better than the real deal, and it isn’t just me who thinks so! I recently shared this with my partner who is my ‘taste tester’ (he’s honest and a little skeptical) and he said this (which literally made me dance around my kitchen!)….

“Even better than the real snickers. Won’t be having the ‘real deal’ again”.

This raw snickers is purely decadent. The chewy, creamy, sweet caramel is balanced perfectly with the crunchy peanuts. Then the light, fluffy chocolate perfectly finishes this slice off. This is definitely something to make if you want to add the wow factor to any party, dinner or special occasion. A few tips before I launch into the recipe:

  • Store this in the freezer. Out of sight, out of mind. It is just too addictive.
  • This is a perfect ‘sometime’s food for children’. Cut the slice into small pieces as this is quite rich.
  • I like to eat this defrosted from the freezer for about 2 hours. It will soften but the chocolate layer will still be ‘firm’ to touch. If not pop it back in the freezer for 5 minutes.
  • You must use roasted peanuts. The flavour is that much more incredible than raw peanuts. If you’re not a huge fan of peanuts you could try almonds, brazil nuts or pecans.

This recipe is fast becoming one of my most popular recipes to date on Instagram. I hope you like it too.

Ingredients:

the base
2 cups almonds (any nut will work beautifully)

1/4 cup raw cacao
1/4 cup rice malt syrup
2 tablespoon melted coconut oil
Pinch of fine salt

peanut caramel
1 1/2 cups roasted peanuts

12 medjool dates, pitted
1/4 cup water
4 tablespoons melted coconut oil
Pinch of fine salt

chocolate cream
3 cups raw cashews (soaked overnight, drained and rinsed).
1/2 cup cacao powder
1/2 cup rice malt syrup
1/4 cup melted coconut oil
1 teaspoon vanilla powder
1/4 cup coconut milk or coconut cream
Pinch of fine salt

To make:

the base
Blend the nuts until fine. Add the rest of the ingredients and blitz until combined. If needed add a splash or two of water. Don’t worry if it is sticky. Press into a lined spring form tin or a slice tin. Freeze until set.

peanut caramel
Blitz all ingredients in a food processor until smooth and creamy. If needed add more water. Scrape the sides down every now and then to ensure evenly incorporated. Pour onto the base and freeze until set.

chocolate cream
Note: This is not too sweet as the peanut caramel is sweet. It balances perfectly…you will understand. Using a high powered blender or food processor, blitz all ingredients until smooth and creamy. Pour onto the peanut caramel and place back into the freezer until set. To get the top really flat heat a spoon under hot water and use the back to smooth the top.

Allow to defrost slightly before cutting up into pieces.

Enjoy!