Easy Raw Snicker Slabs
An easy raw snicker slab that's vegan, healthy and filled with a delicious creamy peanut butter and caramel filling. The perfect dessert or sweet treat for anytime of day.
Quite the highly-anticipated recipe we have here - this is one you guys seemed to want the recipe to as soon as I posted it on Instagram last week! Nothing makes me happier than delivering up a foodie promise by getting the recipe to these beauties in your hands before Halloween, a.k.a the biggest sweets night of the year! I know I'll be whipping up a few batches of these raw snicker slabs and handing them off to a few friends, who also kept asking for the recipe all week long. That's what friends are for right?
These slabs are also a slightly easier take on my more traditional snicker bars recipe seen here. For this batch, the first layer is a nougat base made with nuts and a touch of maple for sweetness. Then comes the whipped peanut butter and caramel layer, which is delicious enough to eat alone, but sandwiched between melted chocolate and nougat, and you've got yourself the perfect savory yet sweet treat! Whatever you find yourself doing this week, please just make some time to dust off your food processor and whip up these little snicker slabs. One thing I know for sure is that they have a way of making any day that much better :)
Enjoy!
xx M
For the Snicker Slabs
Serves: 10-12 bars
Prep Time: 15 minutes | Cook Time: 1 hour in freezer
Ingredients for the nougat base:
1 cup ground rolled oats
1 cup ground almonds or cashews
1/4 cup maple syrup or honey
1 & 1/2 tablespoons coconut oil
1 tsp vanilla powder
pinch of sea salt
Ingredients for the peanut caramel layer:
2 cups medjool dates, pitted
1/4 cup and 2 tablespoons peanut butter
1 tsp vanilla extract
1 tbsp coconut oil
2 splashes of water
pinch of sea salt
*small handful of fresh peanuts, crushed and added on top of the melted chocolate layer
Top with melted chocolate – do this by melting 5oz of dark chocolate, using the double boiler method, with 1 tablespoon of coconut oil - this helps to thin the out the melted chocolate and to keep it silky smooth.
Instructions:
For the nougat layer, mix all the ingredients together in a food processor and blend until smooth, about 30 seconds. Press the dough firmly into a lined baking dish, until the dough is evenly spread and is about 1/2 inch thick. For the caramel layer, add all the ingredients into the food processor and blend until smooth, about 30 seconds. Spread the caramel layer on top the nougat base. Top with the melted chocolate, pinch of sea salt and crushed peanuts, and store/keep in the freezer to harden. Slice and enjoy.