raw paleo snickers bar

[Did you know that this recipe is always one of the most looked at on my website?  Who doesn’t love a healthier twist on a classic?  I have lots of other yummy healthy gluten, grain, dairy & refined sugar free treats in my book – What Annabel Cooks: Real foods that will make you flourish – you can buy one online today for only $30.  Check it out.]

Earlier in the year I made a different (and much more complicated) version of a paleo snickers bar merging a few recipes I found online and then I couldn’t remember what I did so never posted the recipe!

I was recently out for dinner with a couple of friends and one was telling me about a slice she and her teenage girls devour – sounded close enough to a paleo snickers bar in concept, so here is my attempt at my version!   It was easy and relatively quick.  Tasted delicious with my coffee this morning too.

raw paleo snickers bar recipe

First step is to soak the cashews for the middle layer, then make in order below…

Base:

• 8 fresh dates (pitted)
• 1 cup mixed nuts (raw or toasted… but then not a raw slice!)
• 1/2 cup pepitas
• 1 Tbsp melted cacao butter
• 1 Tbsp coconut oil
• 1 Tbsp raw cacao powder
• 1 tsp water

1. Line a square baking tin with baking paper.
2. Blitz together in a food processor/blender/thermomix until sticking together – can be a bit chunkier if you like the crunch, or smoother if you don’t.
3. Spread out evenly in the baking tin, freeze until next layer is ready.

Middle layer:

• 1 cup cashews (soaked for about an hour and rinsed – the longer you soak the smoother the ‘cream’ layer)
• 1 Tbsp coconut oil
• 1/2 cup coconut cream
• 1/8 cup maple syrup (or to taste)

1. Blend in a food processor/blender/thermomix until a smooth paste.
2. Spread over the base layer – doesn’t matter if it’s not completely smooth (see picture).  Return to freezer for at least 30 mins.
3. BEFORE adding the chocolate layer, smooth over this layer with a large spatula or cake knife so that when the chocolate is poured on, the finish is smooth and not lumpy.

Top/Chocolate layer:

• 1/4 cup melted cacao butter
• 1/4 cup raw cacao powder
• 1/8 cup maple syrup

1. Whisk ingredients together until smooth.
2. Pour  the chocolate over the smoothed middle layer – spreading by either rolling the tin around or using a cake spatula.
3. Return to freezer until set.

To serve:

Remove from the freezer, let it stand for 5 mins or so before cutting so you don’t crack the chocolate layer.  Cut into squares or bars.  It is rich, so small pieces is best and will make it last longer!  Store in the fridge or freezer.

Makes up to about 50 pieces.