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Raw Snickers Bars

Prep Time 4 hours
Servings 1 loaf tin
Author Rachael DeVaux

Ingredients

Base

  • 6 dates
  • 1/2 cup cashews
  • 1/2 cup coconut flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1/4 cup coconut butter

Caramel Layer

  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch sea salt
  • 3/4 cup peanuts

Chocolate Coating

  • 1.5 dark chocolate bars
  • 1 tbsp coconut oil
  • 1/4 cup chopped peanuts
  • 1/4 tsp flakey sea salt

Instructions

Base Layer

  • Combine all ingredients in a food processor or high-powered blender and pulse until it reaches a dough-like consistency.
  • Line an 8x4 dish (loaf tin) with parchment paper and spread nougat layer into the base using a silicone spatula. Make sure it's even. Can place in fridge or freezer while you prepare the caramel layer.

Caramel Layer

  • Similar to my twix bar caramel layer, combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on low heat. Let simmer and whisk until mixture has completely liquified, about 2-3 minutes.
  • Remove from burner and let cool. Pour over the top of the base layer, then pack peanuts over the top, pressing down very gently with a silicone spatula so the peanuts sink into the caramel.
  • Transfer to freezer immediately to let harden completely for several hours (or overnight!).

Chocolate Coating

  • Once hardened, remove from freezer and lift up on the sides of the parchment paper to transfer the block of layers to a cutting board. Using a sharp knife, slice in half, then in quarters, then again in 1/8th's.
  • Melt chocolate with coconut oil in a deep and wide microwave-safe bowl or over the stove until liquid.
  • Using two forks (and maybe a spoon to transfer chocolate onto sides), pick up one frozen snickers bar and lay it flat in chocolate bowl. It's up to your chocolate-loving preference here, but I recommend covering about 3 sides of each bar with chocolate. Gently wipe off excess chocolate and transfer to wire drying rack (over a sheet pan with parchment paper in between). Immediately sprinkle with chopped peanuts + flakey sea salt before the chocolate dries.
  • Repeat with all snickers bars, then place sheet pan back in the freezer to harden. Feel free to cut each bar into thirds for easier snacking!
  • *Can store in an air-tight container in fridge, or freezer for up to several months. Enjoy! :)