Raw snickers slice

Chocolate or nut lover? These raw snickers bars are for you. Made with a delicious coconut caramel – layered over a crunchy nut and oat base, and dipped into delicious dark chocolate, this satisfying, sweet treat is sure to tick all the boxes.

Whether you’re big on meal prep – or all about treating your sweet tooth with wholefood, healthy desserts, this dairy free recipe calls for ingredients like peanut butter, coconut oil, oats and rice syrup. It's also super easy to make, refined sugar-free and full of healthy fats for your daily energy boost – what's not to love?

Your pantry essential: ROAR Organic Cacao Nibs

Healthy superfood for your morning brekkie or raw treat? For a subtle, yet tasty chocolate flavour – cacao nibs add a delicious crunch of flavour to sweet dishes.

Using fermented, fair-trade chocolate, this pantry must-have makes a superb addition to overnight oats, chia pudding, smoothie bowls, cakes, cookies – you name it.

Ingredients:

Base

• ½ cup Chantal Organics Quick Rolled Oats
• ½ cup ROAR Organic Nut Mix Activated
• ¼ cup BioBalance Certified Organic Virgin Coconut Oil
(melted)
• 2 Tablespoons Chantal Organics Rice Syrup OR BioHoney Manuka Honey MG100+
(melted)
• 2 Tablespoons Chantal Organics Whole Peanut Butter

Coconut Caramel

• 1 can full-fat coconut cream
• 1 teaspoon vanilla paste or essence 
• ¼ cup ROAR Organic Artisan Coconut Sugar
• 4 Tablespoons BioBalance Certified Organic Virgin Coconut Oil
• 2 Tablespoons raw peanuts

Topping

Method:

1. Preheat the oven to 170°C and line a loaf pan or slice tin with baking paper.
2. In a food processor, combine oats, mixed nuts, melted coconut oil, sweetener and peanut butter. Pulse until the ingredients come together to form a paste.
3. Press the mixture into the lined tin and bake for 15-20 minutes until lightly golden. Refrigerate the base to cool and set.
4. In a small pot, combine full-fat coconut cream, vanilla and coconut sugar. Bring the mixture to a simmer, stirring frequently and letting it bubble for about 15 minutes until it thickens into a caramel that coats the back of the spoon. Then proceed to stir in the coconut oil.
5. Pour the coconut caramel over the chilled base, sprinkle with peanuts, and freeze.
6. Melt dark chocolate and pour over the caramel layer. Sprinkle with additional chopped peanuts and cacao nibs, if using. Freeze overnight or until ready to serve.
7. To serve, slice with a sharp warmed knife while still frozen. Let sit at room temperature for 10 minutes before serving. Store and enjoy from the freezer.

Makes: 12 servings | Prep time: 20 minutes | Set time: min 4 hours (or overnight)

Dietaries: Vegan | Refined Sugar Free | Dairy Free | Vegetarian