RECIPES
SNICKERS (RAW)
Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
I have a soft spot for anything with a peanut/chocolate combination.
The taste reminds me of my university days when a daily afternoon snack was a bar of snickers, washed down with a can of coke.
It never occurred to me what this daily delight does to my blood sugar or digestive system.
Well, we live to learn. Today I know better. A lot better!
A regular snickers bar (50 g) contains a whopping 249 cal of which 28.4 g are sugar and 12.3 g are fat.
Ingredients are listed as: Sugar, Roasted Peanuts, Glucose Syrup (Sources include Wheat), Milk Solids, Cocoa Mass, Cocoa Butter, Vegetable Fat, Salt, Emulsifier (Soy Lecithin), Egg White, Natural Flavour.
All in all, not the best combination of foods for a healthy lifestyle, especially with white, refined sugar as the number one ingredient.
I have been experimenting a lot to find a replacement that lives up to the expecations of a good old snickers - and voilà - here it is:
This recipe is raw, vegan, refined sugar free, 100% organic, full of anti-oxidants, magnesium, serotonin and promotes digestive health!
It also tastes rich, decadent and makes your heart skip!
You can freeze these for a few months and simply thaw 5 min before eating.
Making this recipe is really simple but you'll need to keep freezing the layers individually for about ten minutes each so assembly doesn't turn into a very sticky mess :-)
INGREDIENTS
CRUST
1/2 cup almonds
2 tblsp coconut oil
2-3 soaked dates
add 1 tblsp cacao powder for a fourth layer - optional
NOUGAT
125g raw cashews, soaked in water overnight
2 tbsp organic vanilla essence
4 pitted dates, soaked
PEANUT CARAMEL
3/4 cup crunchy peanut butter
CHOCOLATE
80 gr of raw cacao butter
55 gr of raw cacao
2 tbsp of coconut nectar/agave
METHOD
In a food processer, blitz the crust ingredients together and press into a small, lined baking dish. Place in freezer for 10 min.
Blitz the nougat ingredients (cashews, vanilla & dates) until a smooth paste forms.
Spread over crust layer
and place back in the freezer
for 10 min.
Layer your cake or pack an individual form as often as you like with each layer ingredient.
Finally melt the raw cacao butter in a water bath (don’t boil). Stir in the sweetener and add the raw cacao until you have a smooth liquid chocolate substance.
Dip or pour over layered snickers and let cool in the fridge.
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