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raw-snickers-bar-with-blue-filling

Vegan Raw Snickers Bar

Enjoy this incredibly addictive version of a Snickers Bar.
5 from 4 votes
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Prep Time 1 day 40 minutes
Total Time 1 day 40 minutes
Course Dessert, raw cake
Cuisine American
Servings 14
Calories 353 kcal

Equipment

  • food processor
  • freezer
  • square baking pan (9x9)

Ingredients
  

Shortbread

  • 1 1/2 cup shredded coconut unsweetened
  • 1/2 cup hazelnut meal
  • 1 1/2 cup almond meal
  • 1 tbsp coconut oil refined
  • 3-4 tbsp maple syrup
  • 2-3 tbsp blue spirulina or purple yam powder or both
  • 1/8 tsp salt optional
  • 1 tsp peace potion from Botanical Lucidity optional

Caramel Layer

  • 15 Medjool dates pitted, soaked
  • 2 tbsp peanut butter creamy, I used Fatso
  • 1 tsp chia seeds optional
  • 1 tbsp coconut oil
  • 2 tbsp peanuts roasted and salted preferably

Chocolate layer

  • 12 oz vegan dark chocolate more if you're making a double batch

Chocolate layer home made sauce

  • 1 cup cocao powder
  • 3/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/8 tsp sea salt

Instructions
 

Shortbread

  • Line your square pan with parchment paper. Secure it with paper clips (see diagram for what I used)
  • In a food processor, add your shredded coconut.
  • Add your coloured powders and pulse. Add more colour if you desire.
  • Add in the rest of your ingredients and pulse until it's sticky.
  • Press into the bottom of your pan lined with parchment paper. Even the layer using the back end of a wide spatula.
  • Place into freezer for 20 (I would do an hour) minutes or until you're done your caramel layer.

Caramel Layer

  • Soak your dates in hot water for at least 10 minutes
  • Clean out your food processor.
  • Blend your dates (be sure to have remove the pits)
  • Add your other ingredients. You'll get a ball shaped result from the food processor.
  • The shortbread should be close to freezer so that when you place the gooey caramel layer on top it doesn't lift the bottom short bread with it when you're pressing it down.
  • Smoothen it across your shortbread using a spatula. Patience and time is needed for this step.
  •  Freeze for at least 6 hours, or, preferably  overnight

Chocolate Layer

  • Melt your chocolate and pour into a tall narrow glass
  •  Cut your frozen squares into bar shapes and, using a fork (or a long toothpick), dip your bars into the glass of chocolate.
  • Place on a wire rack with parchment underneath. After dipping wiggle your bars off the rack and place into a container and freeze. I would space them out a little so they don't touch (in case the chocolate is still soft it'll stick to its neighbour).
  • Collect your leftover chocolate and place it into a heat proof container. The next day warm it up in the microwave, pour into a piping bag and drizzle your chocolate bars.
  • Garnish with freeze dried raspberries and rose petals quickly afterwards.
  • Freeze your bars for 20 minutes and then enjoy one a day!

Notes

Make this when you have some time. It's not something you can rush.
Using parchment paper is a must in your pan as it'll be the only way you can remove your frozen sheet from the pan
You don't have to add colours. It's an option :)
The calories on this are a bit higher than what it really is. It's taking into consideration the home made chocolate sauce. 

Nutrition

Serving: 1gCalories: 353kcalCarbohydrates: 35gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 88mgPotassium: 336mgFiber: 6gSugar: 26gVitamin A: 34IUVitamin C: 0.2mgCalcium: 65mgIron: 2mg