Healthy, raw, vegan snickers with chewy nougat, gooey date caramel, crunchy peanuts and a sweet chocolate coating. If that sounds like dessert perfection to you then keep reading. If not, keep reading anyway because this healthy take on a classic chocolate treat is too good to miss. The combination of textures and flavours are a real winner and the fact that you can eat half a batch of these without any guilt is an even bigger winner. Only wholesome ingredients can be found in these bars, unlike the sugar-laden originals, so they make the perfect treat that will be sure to satisfy any sweet cravings. The only downside is that they will not last long because it is a challenge to stop at just one!
This recipe makes 5 big or 10 medium sized bars.
1 cup oats
1 ½ cups cashews
1 cup shredded coconut
½ cup rice malt syrup*
15 pitted dates (soaked in hot water for approximately 1 hour)
2 tbsp nut mylk (cashew mylk is great to make it creamy)
½ cup peanuts (scattered on top of the caramel layer)
1 cup (200g) cacao butter, finely chopped
3-5 tbsp (45-75 ml) brown rice malt syrup*
½ cup (50g) cacao powder
Alternatively you can simply melt a block of dark chocolate instead of making your own.
To a food processor, add the oats, cashews, coconut and salt, and blend until everything has been broken down and combined.
Add the brown rice malt syrup and process until the mixture comes together and is easy to mould with your hands.
Press this mixture into a baking tray lined with baking paper then place in the freezer while you make the next layer.
To make the caramel, drain the water from the dates and add them to the food processor with the nut mylk. Process until smooth and no date chunks remain.
Spread the caramel over the nougat layer and top with the peanuts. Return to the freezer and leave to harden for at least three hours.
For the chocolate, add water to a saucepan to a height of about 5cm and bring this to a boil.
Reduce the water to a simmer and on top of this (making sure it isn’t touching) place a glass or stainless steel mixing bowl. In this bowl add the cacao butter and gently heat until it is melted.
Once it is melted and there are no chunks, add the rice malt syrup and use a whisk to combine. Remove the bowl from the heat then stir in the cacao powder and whisk again until it is smooth and creamy. Alternatively, you can melt dark chocolate using the same method.
Once the caramel and nougat have set you can slice it into bars.
Coat each bar in chocolate and return to the freezer.
Due to the minimally processed nature of the ingredients, these bars tend to melt at room temperature so are best kept in the freezer and consumed within 10-15 minutes of removing from the freezer.