Clean Raw Snickers
Ingredients
- for the base ⓘ
- 1 1/4 cups almonds ⓘ
- 1/2 cup flaxseeds (linseeds) ⓘ
- 1/2 cup medjool dates, pitted (plus 1 or 2 extra if necessary)
- 1/4 cup peanuts (optional: dry toasted) ⓘ
- for the caramel and top ⓘ
- 1/4 cup organic peanut butter ⓘ
- 1/3 cup tahini ⓘ
- 3/4 cup coconut oil ⓘ
- 3/4 cup rice malt syrup ⓘ
- big pinch flaked sea salt ⓘ
Instructions
- Pulse the almonds and flaxseeds in a food processor until it resembles coarse breadcrumbs. Add the dates, one at a time, and pulse again until the mixture comes together. If it still seems a little dry, add an extra date or two.
- Now line a square cake tin with baking paper (mine is 7") and press the mixture into the tin so you have a firm even layer. Scatter the peanuts over the top of the base and press them in so they're sitting into the mix.
- To make the caramel, simply place all of the caramel ingredients into the food processor and blitz until combined. 1/4 cup peanut butter 1/4 cup tahini 1/4 coconut oil 1/2 cup rice malt syrup Pour your caramel mix over the base you have prepared, sprinkle on the sea salt and set aside.
- To make the final layer, the chocolate top, mix together the remaining coconut oil, rice malt syrup, tahini, and raw cacao in a bowl. Use a whisk or fork to stir until well combined, then pour over your caramel mix. Smooth over with the back of a spoon until mixture is completely covered and you have a nice even chocolate coating.
- Place in the freezer to set for an hour. Cut into bars using a sharp knife - you can eat them straight from the freezer.
Nutrition & Diet Analysis (per serving)
1004
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).