Because you’re not you… when you’re pregnant AND hungry!
Various healthy versions of this classic choccy bar have been everywhere on social media lately. One of them being Jas, from ‘The Gluten Free Scallywag’ who happens to be an awesome friend of a friend of mine…
Needless to say it twanged a craving in this pregnant belly! I can’t begin to emphasise how hungry this small human is making me. Not to mention that if I were to have a moment of weakness and actually purchase a chocolate bar, then snickers would be it! Hypothetically speaking, of course!😉 So this makes a nice filling, nutritious treat for Bub and I to enjoy in small portions.
I promise you these delicious chunks of chocolatey, nougat flavoured, peanutty goodness taste as great as they look. I’ve purposely made them not too sweet as I don’t enjoy that sickly sweet flavour most raw desserts have to them.
If you think this recipe looks great but will be too long and hard to make then please trust me… it’s MUCH easier than it looks! The best thing about raw desserts? You can’t burn them when your toddler wakes up half way through… Hurrah!
Raw Snickers Slice
- 1/2 cup of raw buckwheat.
- 1/2 tsp salt.
- 1/4 cup of cacao.
- 4 large dates.
- 1/2 cup crunchy organic peanut butter (I used ‘ceres organics’ peanut butter).
- 2 Tb Rice malt syrup.
- 1 cup raw cashews.
- 3-4 Tb coconut milk (start with 3. Add more depending on taste and consistency).
- 2 tsp rice malt syrup.
- 2tsp vanilla bean paste.
(If you use vanilla powder / essence you may need more rice malt syrup).
*Recipe from Quirky Cooking, by Jo Whitton
- 100g raw cacao butter (eg. Loving Earth Raw Cacao Butter)
- 30g raw cacao powder (or to taste)
- 50g pure maple syrup or rice malt syrup (maple mixes in nicer so that’s what I used)
- 1 tsp vanilla bean paste
- 1/8 tsp fine sea salt
Note: Soaking cashews overnight or in boiling water for 30 minutes prior gives a creamier consistency but isn’t essential if you have a powerful food processor.
- Process the buckwheat in a food processor until it resembles fine crumbs.
- Add in the cacao, dates and salt.
- Process until mixture forms a crumbly texture.
- Press into a loaf tin and place in freezer.
- Place peanut butter and rice malt syrup into the food processor and mix until combined. Don’t worry if it comes out a bit crumbly, this will depend on which peanut butter you buy.
- set aside or you can pour (or press) this mixture directly onto the base layer and return to the freezer.
- Drain and roughly dry cashews with paper towel.
- Place in food processor and process on high, stopping to scrape the sides of the bowl down every 20 seconds. Repeat until you reach a smooth and creamy texture.
- Add vanilla, coconut cream and rice malt syrup.
- Process on low, gradually increasing to high until all ingredients are mixed through. If its really thick or you’d like it to taste lighter then add the extra coconut milk.
- Set aside until chocolate is ready.
- Ensure everything you use for the chocolate layer is completely dry.
- Gently melt the cacao butter and syrup together in a heat proof bowl, over a pot of warm water. Your stove should be on the lowest possible heat for this. (This will work with a microwave on low heat also. 20seconds at a time) or you can follow Jo Whitton’s recipe above for Thermomix version).
- Stir until cacao butter and syrup are melted together.
- Add vanilla, salt and cacao powder and whisk until combined.
- Press the peanut layer evenly on top of base layer from the freezer if you haven’t already done so.
- Pour the nougat on top of the peanut layer. Smooth out evenly with a spatula.
- Pour chocolate on top of nougat and move the tin from side to side until its spread evenly across the top.
- Freeze overnight for best results.
- To cut bars, mark even lines on the top of your slice vertically with a sharp knife. then cut into each line gently, using a sawing motion. Return to freezer until serving.
You could also cut into tiny bite sized pieces if you’re serving it at parties, or to kids…