Wednesday, 15 October 2014

Peanut butter n chocolate "caramel" slices - raw & vegan but taste like snickers!

The combination of nuts, caramel and chocolate is a delicious one but whilst it excites my taste buds, let’s be honest this isn’t the healthiest option for anyone who is trying to cut down on processed foods, sugars or fats! However, I guarantee this recipe for my peanut butter and chocolate “caramel” slices will satisfy that sweet tooth without ruining your healthy diet.
These are a big hit of flavour.

gooey and chewy 

These are so good in fact, they actually taste like a snickers bar! When my mum lived in England, she loved them and whilst others left the Snickers minis in the tin of Celebrations, she would have them! Although showing her age, she still called them Marathon bars!

This recipe is vegan, gluten/dairy/additive free, just using natural sugars and ingredients! Even the “caramel” is just made of dates, vanilla extract, and coconut oil!!! I can’t believe that combines tastes so much like the real deal!!
This recipe is also ridiculously easy to make!

fun sized treats! 

The “nougat” base
2 cups of almonds
4 tbsp agave nectar
2 tbsp gluten free flour
A teeny tiny pinch of salt
1 tbsp peanut butter

For the “caramel” middle
¾ cup pitted dates
1/3 cup of water
Pinch of salt
1 tsp of vanilla extract
1 tbsp coconut oil (melted)
¼ cup of chopped peanuts

For the chocolate coating
½ cup raw cacao powder
1 tbsp of coconut oil (melted)
½ tsp of vanilla extract
Couple tbsp agave nectar (depending on your taste)

Place the almonds in a food processor and pulse for a few minutes. Keep doing so until you form a paste like consistency. Personally I quite like a few small chunks for added bite but if you prefer a smooth consistency, just keep blending.
Then add the agave nectar, four, salt and peanut butter (again, your preference – smooth or crunchy!)

I left a little crunch to mine 

Ensure this is well mixed and pour this in a tin tray lined with cling film (this will allow you remove the mixture later without hassle). Pop this in the freezer for 30 minutes to set

To make the “caramel” filling, add all the needed ingredients into a food processor and blend until smooth and creamy. This will take a few minutes on high speed. I know it doesn’t sound like it will, but somehow these ingredients combine to make a deliciously creamy blend that tastes like caramel! I actually added another table spoon of smooth peanut butter here!

tastes like caramel! 

 Remove the base layer from the freezer and spread the caramel filling over the top, use the back of a spatula to ensure an even layer

make sure you overlap the cling film! 

In true Snickers style, you can add chopped peanuts on top of this before the chocolate layer. I personally didn’t as there are a lot of nuts in the base and combined with the peanut butter, it gives enough of a nutty hit! If you do use more peanuts, press them in a little so they don’t fall off

Place this back into the freezer for about an hour.
I left mine overnight and it was ok

Remove from the freezer and carefully, grabbing the sides of the cling film, lift the mixture from the tin and cut it into slices. I made 12 but it is up to you! Pop them back into the tin (this bit stumped me – like a jigsaw I had one piece leftover!)

fitting these back was like a tasty jigsaw 

In a bowl, melt the ingredients for the chocolate coating in a microwave for about 30 seconds or until melted

Take this chocolatey, syrupy goodness and pour this on top of the slices in the tray, ensuring that you coat the tops of each slice. Don’t feel you have to be too neat – messier the better! Be warned – the chocolate sets quite quick when it hits the cold mixture (a bit like that ice-cream crackle stuff!)

 Pop back in the freezer to set, serve and enjoy!!!

once set they are ready to serve


Warning: I only made these a few days ago and seemed to have eaten about half already!

If you try this recipe, let me know what you think!

X x X

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