These extremely decadent, deliciously chewy, caramelly, nutty raw sweet treats were stumbled upon in my kitchen as a happy consequence of raw cheesecake unbaking gone wrong.
I ended up with cashew butter instead of the filling I was attempting to make… but I’m not upset about this in the slightest as I can’t think of a better use to put the butter to than these bad boys. That’s the fun thing about learning to bake using real, raw ingredients – you’re never far away from a party-in-your-mouth experience whichever way you go.
Cashew butter forms the nougat-like base for these bars, made by throwing raw cashew nuts in a food processor and blending with a small splash of water until smooth.
Cashew nuts provide plenty of heart healthy mono-unsaturated fats, copper for the absorption and use of iron, bone and joint health and free radical elimination and high levels of magnesium, a mineral essential for strong bones and nerve functioning.
The date and almond caramel layer brings a good amount of fibre and potassium to the party, and if you can make your own chocolate out of raw cacao and coconut oil you are getting an awesome hit of antioxidants and medium-chain-triglycerides (MCT’s) for energy.
Fair warning, the bars are so delicious you might end up over-indulging. Sure, they’re full of raw nutrients and healthy fats, but as my flatmate pointed out to me after I had chowed through my fifth bar in a row… at breakfast time… they may not be quite so good for you in high doses.
Homemade Raw Snickers Bars
1c cashew butter
Seeds of 1 vanilla pod
1/3c maple syrup
1/4c melted coconut oil
1/4c almond meal
1/3c raw almonds
Pinch sea salt
Use a good quality dark chocolate or make your own by melting together –
1/2c maple syrup (or your preferred sweetener)
3/4c cacao powder
1/3c cacao butter
To make the cashew butter –
Combine two cups of raw cashew nuts in a food processor with a tablespoon or two of water and process until smooth. You might need to add slightly more water before it forms a ball of smooth butter
Combine all of the base ingredients in a food processor and pulse until smooth – it should end up as quite a thick dough-like mixture that you can pick up. Gently roll it out or flatten with your hands and cut into small rectangular bars – these are super rich so you won’t want to make them much bigger than half a regular snickers bar. Place in the freezer on a flat tray
For the caramel layer, process the dates and water in your food processor until they become like gooey caramel. Add the salt and almonds and pulse until you reach your desired consistency. I keep mine a bit crunchy for texture. Spoon the caramel over the base, use your fingers if you have to, and prod it into the right shape
Pour your melted chocolate over the bars as evenly as possible and then place in the freezer to set. Or if you’re like me and turn into a monster around sweet treats, try them while they’re still gooey and the chocolate warm and melted… Now put them in the freezer to set and impress the pants off your nearest non-raw-foodie-converted-flatmate.