HEALTHY SNICKERS BAR! (Raw Vegan)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

milk chocolate

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate

Dark chocolate has less sugar and more antioxidants.

peanut butter

🥗Healthier: natural peanut butter

💰Cheaper: sunflower seed butter

Natural peanut butter has no added sugar or oils.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Welcome to the kitchen and introduction to the recipe.

For the cookie base, combine 3/4 cup coconut flour, 1.5 cups cashews, and 1 cup dates in a food processor.

Process the mixture until it forms a cookie dough.

Prepare a brownie mold with wax paper to prevent sticking.

Use a spatula to press the cookie crust into the mold firmly.

Place the mold in the freezer while preparing the caramel.

For the caramel, blend 2 cups dates, 1 tablespoon almond butter, and 1/2 teaspoon vanilla powder in a blender until smooth.

Remove the cookie crust from the freezer and spread the caramel on top using a spatula.

Add cashews on top of the caramel for crunch (peanuts can be used as an alternative).

Return the mold to the freezer while preparing the chocolate.

For the chocolate, blend 1/2 cup dates, 2 tablespoons cacao or carob powder, 1 tablespoon coconut nectar, and 1/2 cup coconut water or normal water until smooth.

Transfer the blended chocolate into a decorating bag.

Decorate the Snickers bar by drizzling chocolate over the top and sides as desired.

Return the decorated Snickers bar to the freezer for 15 to 20 minutes to allow the chocolate to harden.

Once hardened, the Snickers bar is ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens