I know its January and I should have banished my sweet tooth but I do still like a sweet treat on occasion. These raw snicker bars are surprisingly very healthy! They are vegan, gluten free, refined sugar free and are seriously delicious! My students tasted these before Christmas.
Ingredients:
Base
65g Coconut nectar
240g almond butter
8-10 tablespoons of almond flour or ground almonds
A pinch of himalyian pink salt or sea salt
1 teaspoon of vanilla extract
Carmel gooey layer:
180g pitted dates
90g almond butter
4-7 teaspoons of water
4 tablespoons of coconut oil
100g chopped almonds
2 tablespoons of lacuma (optional)
Pine nuts or nuts of choice to sprinkle on top
Chocolate layer: (you can use 85% dark chocolate but feeling a little more adventurous and looking to get that truly raw and super healthy cacao use the below ingredients
100g raw cacao butter
6 tablespoons raw cacao powder
2-4 tablespoons coconut nectar or agave syrup
Method:
1. To make the base combine all ingredients in a bowl
2. Line a dish with parchment paper and pour mixture on top, making a thin layer around a cm thick. Pop into the fridge or freezer. Leave in the freezer for around 10/15 minutes the fridge for at least 30 minutes until the mixture has hardened.
3. While the nougat base is hardening you can move onto the goey carmel layer Combine all the ingredients in a blender until you reach a smooth consistency adding water slower as you go If you do not have a high speed blender or processor it may help to soak your dates in warm water for around 20 minutes.
4. Once your nougat layer is harder pour over your goey carmel layer. Sprinkle a layer of chopped almond or nut of choice. Then pop back into fridge or freezer for another 10 minutes or until it has hardened
5 To make the chocolate layer either simply melt dark chocolate or if you are making the raw version, melt the cacao butter over a bowl of hot water so as not to loose its rawness! Then mix in your cacao powder and natural sweetener.
6 Once your carmel layer has hardened pour your chocolate layer on top.
7 While the chocolate is still wet sprinkle the pine nuts or any nuts you like.
8. Put back into the fridge and wait for a few minutes to hardened if you can wait! Cut into shape of choice and enjoy!!
The recipe was inspired by the Happy Pear blog.
**Notes:
If you can’t get Coconut nectar Agave syrup is fine too Coconut nectar is an even healthier and lower GI natural sweetener than Agave.
You can buy almond flour in the health store or a cheaper option is to ground your almonds in your food processor
I like using lacuma for the carmel layer but this is optional. Lacuma gives an added carmel biscuit taste with a hint of vanilla. It can be found in most health stores. Lacuma is rich in vitamins, minerals and slow burning carbohydrates. If you are using lacuma you may need to slightly increase the amount of water you use so as to get that creamy consistency.
This recipe makes quite a big portion which could easily be gobbled up! But if you would like to keep for a rainy day they are easily stored in the freezer and taste even nicer when cold
Enjoy!
Namaste
