Vegan Snickers Bars + Some Exciting News

July 2, 2017

If you only ever have one raw dessert in your repertoire please please make it these raw vegan snickers bars! Honestly, everyone that has tried them has loved them & I’m positive you will too. Unlike some vegan desserts, like my raw blueberry & lemon slice or my tropical slice, they don’t require seasonal fruit so you can enjoy these all year around. Also, you don’t have to plan ahead, there’s no nut soaking required. On a base of raw nougat sits the soft caramel made from dates, combined with roasted peanuts all coated in homemade dark chocolate.

So you’re thinking yum! I’ll pin that for later … but what’s this exciting news? Well, these little raw vegan snickers bars are a sneak peak of what guests will receive when they come to stay at Raw 2250. A sustainable eco-friendly guest accommodation, where you can relax, connect with nature enjoy outdoor yoga & taste my raw desserts. In the future I’m also hoping to run workshops there, it’s such a beautiful location.

We are involved in this unique project, with our dear friend Petrit, you can check out his Instagram to see some photos of the site. It’s very early days & construction has only just begun. He is a very talented Interior Designer, his house just made the front cover of last months Inside out Magazine. So no doubt the place is going to be amazing!

I’m more than thrilled at the opportunity to be able to escape city life on weekends & school holidays. Give my boys space, fresh air & less screen time. Make raw desserts, grow my own produce, look after fruit trees, pick wildflowers & slow down. I can’t wait to share this experience with you all & hopefully inspire you to slow down & escape city life for a few days as well.

Hope you enjoy this recipe & thank you for supporting my blog. Nominations for the Saveur Blog Awards are now open until the 19th July & only take 2 minutes. If you enjoy my blog I would be thrilled to be nominated!

Thank you so much,
Tina x

VEGAN SNICKERS BARS + SOME EXCITING NEWS

Author: Tina Khoury (The Barefoot Housewife)
Category: dessert

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INGREDIENTS

Base
2 cups raw cashews
1/2 cup desiccated coconut
2 tbs coconut nectar
2 tbs melted coconut oil

Caramel
2 cups of medjool dates
1/4 cup coconut oil
2 tbs tahini
2 tbs smooth peanut butter
pinch of sea salt
1/2 cup roasted unsalted peanuts

Chocolate
1 cup of chopped cacao butter
1 cup cacao powder
1/2 cup – 3/4 cup of coconut nectar (depending on how sweet you want it)

INSTRUCTIONS

  1. Base
    In a food processor blend cashews & coconut into a flour consistency.
    Mix in coconut nectar & coconut oil very well until it looks like wet sand. If not add a touch more coconut oil.
    Evenly press into the base of a tin (15 x 25cm) lined with baking paper.
    Pop into the freezer while you make the caramel.
  2. Caramel
    In a food processor blend together all ingredients except the roasted peanuts.
    When you have smooth consistency spread over your base.
    Sprinkle with peanuts and push into the caramel.
    Smooth the top.
    Place into the freezer for a few hours or overnight.
  3. Chocolate
    In a bain-marie melt your cacao butter.
    Then stir in cacao powder & coconut nectar.
    Cut your snickers into bars & dip into chocolate.
    You will need to work quickly as the bars are cold & will cool down the chocolate.
    I coated one side allowed the chocolate to harden, then coated the other side.
    Store in the fridge or freezer.

Notes
If you are short on time you can also coat the snickers bars in your favourite melted dark chocolate. I used coconut nectar, but any liquid sweetener should work, like maple syrup or rice malt syrup. If you don’t have medjool dates try soaking them in warm water before blending.