Snickers Slice
Who doesn’t love a Snickers? Chocolatey caramel goodness with the delicious crunch of peanuts. Uh, yum!
However, I prefer to stick to a wholefoods diet majority of the time. And while I’m all about balance and enjoying the ‘real thing’ every now and again, when I can, I LOVE to make healthier, wholefood alternatives to my favourite indulgences! So I can indulge while still nourishing my body and still feeling amazing afterwards.
So here is my recreation of the much loved Snickers Bar! Featuring a sweet crunchy biscuit base, gooey peanut caramel topped with peanuts and then finished off with a drizzle of vegan chocolate.
This recipe is:
Gluten Free
Dairy Free
Soy Free
Can be made vegan by swapping Honey for Maple Syrup
Snickers Slice (serves 10)
Base:
1 cup almond meal
2 tbsp honey
1 tsp vanilla extra
2 tbsp coconut oil, melted
Preheat oven to 180 degrees celsius fan-forced.
Combine all ingredients and transfer into a lined baking tray. Press down ensuring it is evenly distributed. You want the base to be able 1cm thick.
Bake base for 12-15 minutes or until browned.
Remove from the oven and allow to cool for 1 hour (pop in the fridge to speed up the process!)
Peanut Caramel:
1.5 cups pitted dates (soaked in boiling water for 15 minutes to soften, then discard the soaking water)
2 tbsp honey
2 tbsp coconut oil
1 tsp vanilla extract
1.5 tbsp natural peanut butter
1/4 cup Peanuts
Place the dates, honey, coconut oil, vanilla and peanut butter in a blender and blend until a smooth paste forms (you may need to add a teaspoon or 2 of water to get smooth).
Pour on top of the cooled base. Sprinkle over the peanuts and press into the caramel slightly.
Place in the fridge while you make the next layer.
Chocolate topping:
12 squares dark chocolate (dairy free)
1 tbsp coconut oil
Melt the chocolate and coconut oil together.
Pour over the peanut caramel layer and place in the freezer for 2 hours to set until firm.
Once set, cut into 10 bars and enjoy!