Raw Vegan Snickers Bar

I love my desserts. And that is still an understatement. For as long as I can remember, I’m a chocolate lover with immense sweet tooth cravings. You know how you can have a separate compartment for desserts even after a full meal? Yeah, me too. Guilty as charged.

So ever since this journey started I’ve been very aware of the sweet foods I’m consuming. Of course there are days where I still do wolf them down just as quickly as I used to, but not as much and definitely not as often. Before, I thought… OH NO! Does that mean I have to stay away from all things dessert? That was until I came across all the lovely and inspiring instagram accounts displaying their amazing chocolate and dessert creations! Why didn’t I think of that? So I did a couple of research on ingredients and found that these superfoods are incredibly adaptable for many different types of food!

Wanting to make a successful first try at making one finger-licking  and healthy sweet snack, I decided to try one of the recipes from a fellow health foodie on instagram, Natasha by The Healthier Tash (amazing girl go check out her account and blog if you haven’t already!). And OH-MY-SNICKERS! This healthy version of snickers bars were DA BOMB! It took so much out of me to not finish them all off in one seating. Made of amazing superfoods that are beautifully nourishing to your body (paired with proper workouts and dietary habits of course), it’s a guilt-free snack that will leave you satisfied with an overzealous lust for more. Try it out yourself!

Raw Snickers Slice (by The Healthier Tash)

Chocolate Base
1/2 cup dates
2 tbsp coconut oil

1/2 cup almonds
2 tbsp almond flour (or an extra tbsp of almonds which was what I used)
4 tbsp of cacao powder
1 tbsp of chia seeds (I used ground flax seeds)
¼ cup walnuts
2 tbsp rice malt syrup (I opted for none, which still turned out perfectly)
pinch of cinnamon
a little bit of cold filtered water to get everything going

1. Blend everything on high until smooth and the mixture holds it shape. If its too crumbly, add some more dates. If its too watery, add more nuts.
2. Place base in a pre-lined baking tray and press firmly down. Make it nice and even and place in the freezer.

Caramel Filling
1/4 cup crunchy peanut butter (I used smooth)
3 tbsp tahini
2 tbsp honey/maple syrup/rice malt syrup
3-5 medjool dates + 1 tbsp of water
1 tsp of vanilla extract (I opted for none)
1 tbsp peanuts (I opted for none and it still turned out great!)

1. In a processor, process all ingredients except the peanuts until smooth. Taste and adjust sweetness (add more tahini and peanut butter if its too sweet, or more dates or honey if you like it super sweet).
2. Remove base from the freezer and pour over the caramel. Even the caramel out using the back of a spoon. Place peanuts over the caramel, gently pressing them into the mixture. Return to the freezer

Chocolate Glaze
4 tbsp coconut oil
4 tbsp cacao powder
2 tsp pure maple syrup

1. Whisk until smooth and pour over set slice.

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