As you may have realised by now, I have a ridiculously sweet tooth. If it would be healthy living off a diet of raw chocolate every single day – count me in! Unfortunately, not really the case.<\/p>\n

But, in the light of this and to satisfy my sweet tooth, I’m regularly working on my own take on recipes for raw, sugar-free, vegan treats. Last time it was Bounty’s, this time it’s Snickers bars.<\/p>\n

Got your attention? Great, continue reading below and let’s get cooking!<\/p>\n

Ingredients:<\/strong><\/p>\n

‘Nougat Layer’:<\/strong><\/p>\n

\n
• 1 cup almond flour<\/li>\n
• 3\/4 cup of blanched almonds (skin off)<\/li>\n
• 2 tbsp rice malt syrup<\/li>\n
• 2 tbsp raw maple syrup<\/li>\n
• 3 dates (pitted & soaked for at least 1 hour)<\/li>\n
• seeds of one vanilla bean<\/li>\n
• 2 tbsp coconut oil<\/li>\n<\/ul>\n

  ‘Caramel’:<\/strong><\/p>\n

  \n
  • 1 cup dates (pitted & soaked for at least 1 hour)<\/li>\n
  • Pinch of sea salt<\/li>\n
  • seeds of 1\/2 vanilla bean<\/li>\n
  • 1 tbsp raw peanut butter<\/li>\n
  • 1 tsp raw maple syrup<\/li>\n
  • 2 tbsp filtered water<\/li>\n
  • 2 handfuls of unsalted peanuts<\/li>\n<\/ul>\n

    Chocolate:<\/strong><\/p>\n

    \n
    • 1\/4 cup coconut oil<\/li>\n
    • 3-4 tbsp raw cacao\n
    • \n
    • 2 tbsp rice malt syrup<\/li>\n
    • 1 tbsp raw maple syrup<\/li>\n
    • seeds of 1\/2 vanilla bean<\/li>\n
    • 1\/4 or less of sea salt<\/li>\n
    • 4 dates (pitted & soaked for at least 1 hour)<\/li>\n
    • 3 tbsp filtered water.<\/li>\n<\/ul>\n

      Directions:<\/strong><\/p>\n

      1.\u00a0<\/strong>Combine almond flour, blanched almonds, rice malt syrup, raw maple syrup, dates, vanilla bean seeds and coconut oil in a food processor and pulse until grounded together to a ‘dough’. Form into small logs\/bars (1 cm thick) and transfer to a board lined with baking paper. Pop in the freezer.<\/p>\n

      2.\u00a0<\/strong>To make the caramel, combine dates sea salt, vanilla bean seeds, raw peanut butter, raw maple syrup, and filtered water in the food processor and pulse until a smooth paste is created. Grab your nougat-bars in the freezer and top evenly with caramel (0,5 cm). After this, chop the raw peanuts and spread evenly over the caramel. Pop the bars back in the freezer for at least 2 hours.<\/p>\n

      3.\u00a0<\/strong>Combine coconut oil, rice malt syrup, raw maple syrup, vanilla bean seeds, sea salt, soaked dates and a little bit of water in the food processor and pulse until a smooth consistency is reached. Don’t make it too runny as you want a thicker coating on these bars.<\/p>\n

      4.\u00a0<\/strong>Last, but not least – grab your bars from the freezer and coat them in the raw chocolate mixture we created in step 3. Pop them back in the freezer and let them sit for 1-2 hours. After that, you can enjoy as many as you want.<\/p>\n

      If you make these bars, please let me hear your feedback – good or bad.<\/p>\n

      Anna xx<\/p>\n

      <\/p>\n

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