Raw Snickers Bar

These no-bake SNICKERS BARS are delicious. Enjoy them with your morning latte or for a sweet, 3pm pick-me-up! These bars are gluten-free, dairy-free and plant-based.

*for a nut-free version, substitute all nut ingredients for sunflower seed butter and sunflower seeds 

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INGREDIENTS

No-Bake Brownie Base

- 1/3 cup + 1 tbsp flax seeds 

- heavy 1/4 cup cocoa/cacao powder (if using cacao, you may need monk sugar to sweeten until desired sweetness)

- 4 tbsp powdered peanut butter (use sunflower seed butter for nut-free)

- 3/4 cup medjool dates, pitted (roughly 9 dates)

- 1 tsp vanilla extract 

- pinch of Himalayan pink salt 

Cream Layer:

- 1/2 cup coconut cream 

- 2/3 cup soaked cashews

- 1/2 cup coconut flour (can also use oat or almond flour)

- 2 tbsp maple syrup/agave 

- 1 tsp vanilla extract 

Caramel Layer:

- 1/3 cup maple syrup/agave 

- 1/2 cup coconut milk 

- 6 tbsp coconut sugar/brown sugar/golden monk fruit sugar 

- generous 1/4 cup smooth peanut butter/sunflower seed butter 

- pinch of Himalayan pink salt

- 4 tbsp peanuts/sunflower seeds

Chocolate Layer:

- 6 tbsp cacao butter, melted 

- 1.5 tbsp coconut oil, melted

- 3 tbsp maple syrup/agave 

- 1/2 cup cocoa powder 

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INSTRUCTIONS

1. Soak cashews in water for 1-2 hours. (you can also boil the cashews for 20 minutes, if short on time)

2. Make the raw brownie base first: blend the flax seeds into a fine flour and then blend all the ingredients together, until it is a dough-like, sticky consistency. Line a 5-in pan with parchment paper and press dough down firmly into the pan. 

3. Make the cream layer: blend all ingredients together until smooth and creamy. Pour the cream layer over the no-bake brownie base. Place in freezer until firm (about 1 hour).

4. Make the caramel layer: put all the ingredients for this layer into a saucepan, except for the peanuts or seeds you're using. Bring ingredients to a boil, stirring occasionally. Let this mixture simmer for 15 minutes until it thickens. Pour the caramel layer over the cream layer. Place peanuts or sunflower seeds (nut-free) on top. Place in freezer for 30 minutes. 

5. Make the chocolate layer: melt cocoa butter and the coconut oil in a pan, on low-medium heat. Stir occasionally to avoid burning. (you can also use a microwave and head on 20-30 seconds, stirring until melted). Pour the chocolate onto the caramel layer and place in the freezer for 15-30 minutes. 

6. Cut snickers bars into thick slices and enjoy!

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**Store in the freezer, in a sealed container up to 3 months. If doing so, make sure to let the snickers bars defrost for 20-30 minutes before serving.