Raw Snickers Slice



This is raw, vegan, gluten free, (if you get the gluten free oats) refined sugar free, dairy free, blah blah blah. Still modifying Lisa Williams and Dee Bourke to make it fructose friendly! It’s still delicious, but watch your serving sizes as it does have a few kj with all the coconut oil, maple syrup and nuts. The good thing with raw desserts is that they are easier to digest plus generally refined sugar free so our body and our blood sugar levels are much happier eating these. You will need a food processor or thermomix to blend it all though…. A good blender would probably work too. Plus no oven needed so they’re pretty easy and fool hardy to make.



For the base:

½ cup cashews

½ cup almonds

½ cup GF oats

½ cup desiccated or shredded coconut

¼ cup maple syrup or honey

2 tbsp peanut butter


For the caramel

1 x cup dried or Medjool dates (heated in boiling water for minimum 10 minutes)

1 x tbsp. maple syrup

 1 x tbsp peanut butter

1 x tbsp. coconut oil, melted

1 tsp vanilla or vanilla essence

1/4 cup chopped peanuts (or any nut)

For the choc top

¼ cup coconut oil

2 tbsp cacao or cocoa

2 tbsp maple syrup



For the base:

In a food processor or thermomix (speed 7 for 10 seconds) process the oats, cashews, coconut, salt and almonds until they are a crumb like consistency. Add in maple syrup and peanut butter until it becomes a slight sticky dough, similar to the consistency when making bliss balls.

Line a slice tin with baking paper and spray with olive or coconut oil. Scoop out mixture then press down evenly with the back of a spoon or your fingers.

Place in the fridge or freezer to set for approximately 20 minutes.

For the caramel:

Let the dates sit covered in boiling water for at least 10 minutes then drain them. Process dates, peanut butter, coconut oil, vanilla and maple syrup together until smooth.

Then spread the caramel over the base with a spoon or a knife. Press the peanuts into the soft caramel  and place in to the freezer to set whilst you make the choc top.

For the choc top

Heat coconut oil until melted on the stove top or in the microwave. Add in cacao/cocoa and maple syrup and whisk together until all completely mixed and smooth. Then pour chocolate over the top of the caramel. Place in the fridge until chocolate has set, then slice up. 


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