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Raw Vegan Snickers Slice

15 February, 2016

By The Wholesome Nutritionist - Renae Eastlake

Raw Snickers is one of the most popular raw desserts I have ever known and we have the simple, all raw, all vegan recipe now available for you here.

Gluten free - Lactose Free - Vegan

Magical ingredients:

Base
• 1 cup of peanuts (raw or lightly roasted)
• ½ cup of pitted dates – soaked in 2 tbs hot water (Alternatively 5 medjool dates)
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 2 tbs cacao powder
• Pinch of sea salt

What to do:

Base
Process peanuts in food processor until a fine crumb then add in other ingredients and process until well combined. Line a slice tin with baking paper and spread mixture out evenly over tray (Hint: use the back of the spoon to press mixture out into tray and to smooth out layer). Place in fridge/freezer to set.

Magical ingredients:

Nougat Layer
• 1 cup of soaked cashews
• 50gm of coconut oil
• 2 tbs sweetener coconut nectar or sweetener of choice (rice malt, agave or maple syrup)
• ½ tsp vanilla extract

What To Do:

Nougat Layer
Blend cashews until smooth paste, add in other ingredients and blend until smooth and creamy. Top base layer with nougat and place back in the fridge/freezer to set.

Magical ingredients:

Caramel layer
• 200gm dried dates – soaked in a few tablespoons of hot water for at least 10 minutes – use the liquid in the mixture to help reach desired consistency. (Alternatively use approx. 10 large medjool dates)
• 2 tbs coconut oil
• 3 tbs of natural peanut butter
• 3 tbs of hulled tahini
• 3 tbs coconut nectar or sweetener of choice (rice malt, maple or agave syrup)
• ½ tsp sea salt
• 1 tsp vanilla extract

What To Do:

Caramel layer
Blend all ingredients in food processor until it forms a smooth caramel – I like my caramel to be thick but add some water or a dash of coconut cream to thin out if mixture is too thick. Once the mixture is smooth, add in a big handful of peanuts and stir into caramel by hand. Spread out evenly over the nougat layer and place back in the fridge/freezer to set.

Magical ingredients:

Chocolate layer
• 100g of cacao butter, grated or finely chopped
• 40g raw cacao powder
• 40g coconut nectar

What To Do:

Chocolate layer
Place a small saucepan of water over low heat, once simmering gently place a heatproof bowl over the saucepan. Add the cacao butter to the bowl and stir occasionally until melted completely. Remove bowl from heat and stir in cacao powder using a balloon whisk. Allow the mixture to cool to approx. 28 degrees* before adding in rice malt syrup (this helps to avoid splitting). Mix well then pour chocolate layer over the caramel. Place back in the fridge/freezer to set.
*If you don’t have a kitchen thermometer that’s ok – just leave it to rest for a 2-3 minutes before adding in the rice malt syrup.

Cut into 'snickers' bars and enjoy!

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