VEGAN SNICKERS BARS + SOME EXCITING NEWS
Author: Tina Khoury (The Barefoot Housewife)
2 cups raw cashews
1/2 cup desiccated coconut
2 tbs coconut nectar
2 tbs melted coconut oil
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
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)
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.
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.
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.
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.