Raw Homemade Snickers Bar
Gammy Dodger stashed this in Things that should get eaten
Raw Homemade Snickers Bar Prep time: 10 MinutesYield: Makes 24 Mini Chocolates or 6-8 Full Size Chocolate Bars
- 1 Cup Virgin Coconut Oil
- 1/2 Cup Natural Cocoa Powder
- 1/4 Cup Natural Maple Syrup
- 1 Cup Pre-Soaked Dates
- 3 Tbsp Agave Nectar
- 2 Tbsp Almond Butter
- 1/2 Tsp Sea Salt
- 2 Tbsp Coconut Oil
- 1 1/2 Tsp Vanilla Extract
- 1 Cup Dry Roasted or Raw Peanuts
- Place Chocolate Ingredients in the food processor and blend until smooth (stopping a couple times to scrape down the sides).
- Set aside.
- Place all Caramel ingredients into your food processor and blend until smooth (stopping to scrape down the sides).
- Coat your silicone molds, muffin tin or mini-muffin tins bottom and sides with a fairly thick layer of chocolate (remember you want these to be able to pop out easily).
- Layer in caramel.
- Top with peanuts.
- Add one final layer of chocolate completely coating the top.
- Place in the freezer for 1 hour.
- Remove from freezer, serve and enjoy!
- Tip – Keep these in a sealed-tight container in the freezer until serving.
- Tip – If you are using muffin tins use a knife to scrape around the edges of the chocolates to pop them out.
- Tip – If you are using silicone molds remove gently.
- Tip – These are extremely rich. Sharing is recommended!
Natural maple syrup is not raw. It's still pretty good tasting though...
Why isn't natural maple syrup considered raw?
Because to make maple syrup you have to boil down and reduce the tree's sap until it becomes... syrup. That's why it's brown too, cause it got cooked until it turned into that color from what was previously a clear, runny liquid...
Thanks for the explanation!
Makes me wonder why the recipe doesn't call for raw sugar instead.
A thought... if you get freeze dried mangos (Trader Joe's sells them) and powder them in a coffee grinder, then add water until you get the consistency you want, that might give you a truly raw and sugarless sticky base that might replace the Maple and Agave syrups. It would add an extra tangy taste but maybe worth a try.
I love that idea! Thanks Gammy.