If you only ever have one raw dessert in your repertoire please please make it these raw vegan snickers bars!
Desserts
Snacks
Vegan Snickers Bars
By TINA FROM THE BAREFOOT HOUSEWIFE.
Base
- 2 cups raw cashews
- ½ cup Loving Earth Desiccated Coconut
- 2 tbs Coconut Nectar
- 2 tbs melted Loving Earth Coconut Oil
Caramel
- 2 cups of medjool dates
- ¼ cup coconut oil
- 2 tbs tahini
- 2 tbs smooth peanut butter
- pinch of sea salt
- ½ cup roasted unsalted peanuts
Chocolate
- 1 cup of chopped Loving Earth Cacao Butter
- 1 cup Loving Earth Cacao Powder
- ½ cup - ¾ cup of Coconut Nectar (depending on how sweet you want it)
- Step 1In a food processor blend base cashews & coconut into a flour consistency.
- Step 2Mix in coconut nectar & coconut oil very well until it looks like wet sand. If not add a touch more coconut oil.
- Step 3Evenly press into the base of a tin (15 x 25cm) lined with baking paper.
- Step 4Pop into the freezer while you make the caramel.
- Step 5In a food processor blend together all ingredients except the roasted peanuts.
- Step 6When you have smooth consistency spread over your base.
- Step 7Sprinkle with peanuts and push into the caramel & Smooth the top.
- Step 8Place into the freezer for a few hours or overnight.
- Step 9For the chocolate - In a bain-marie melt your cacao butter.
- Step 10Then stir in cacao powder & coconut nectar.
- Step 11Cut your snickers into bars & dip into chocolate.
- Step 12You will need to work quickly as the bars are cold & will cool down the chocolate.
- Step 13I coated one side allowed the chocolate to harden, then coated the other side. Store in the fridge or freezer.
- Step 14If you are short on time you can also coat the snickers bars in melted Loving Earth Dark Chocolate. I used coconut nectar, but any liquid sweetener should work, like maple syrup or rice malt syrup. If you don't have medjool dates try soaking them in warm water before blending.
