Raw snickers bars

Raw snickers bars. Yes, you heard correctly. Dare we say it? This tastes better than the real thing. Why? It’s delicious and guilt free at the same time! The raw snickers bar recipe is so quick and easy, with minimal ingredients and minimal effort.

*makes 6 bars  

INGREDIENTS 

Nougat base
  • 2 cups almond meal
  • 1/3 cup coconut oil
  • 1/3 cup smooth peanut butter
  • 1tbsp agave syrup or sweetener of your choice

Peanut-caramel filling
  • ¼ cup tahini
  • 1/3 cup smooth peanut butter
  • 1/3 cup coconut oil
  • ½ cup agave syrup
  • 1/3 cup peanuts
  • 1 tsp mesquite
  • Pinch salt

Chocolate layer
  • 3 tbsp cacao
  • 1 tbsp cacao butter
  • ½ cup coconut oil
  • Pinch salt

 

DIRECTIONS 

  1. In a bowl, combine almond meal, coconut oil, peanut butter and agave syrup and stir until evenly combined. You can also put through your food processor on a lower speed
  2. Line a loaf tin with baking paper and press nougat mixture firmly and evenly and place in freezer
  3. In your food processor or blender, combine caramel filling ingredients and blend on a low speed. This should only take 10-15 seconds then add peanuts and stir through
  4. Pull baking dish out of freezer and coat nougat base with caramel filling and place back in freezer
  5. On a low heat in a small pot combine chocolate ingredients until melted and smooth. Should only take a couple of minutes

 

HEALTH BENEFITS

Did you know that 20 grams (about a tablespoon) of peanut butter gives you approximately 6 grams of protein? Almonds are roughly the same making this raw snickers bar a protein powerhouse treat!

Tahini is a rich source of protein and calcium. 20 grams of tahini gives you 4.4 grams of protein and a whopping 280mg of calcium! Always opt for unhulled over hulled. Unhulled means the outer shell remains in tact. If you choose hulled tahini, you are only getting 37mg of calcium. Keep in mind that most of the fibre is found in that outer shell.

Agave syrup has a low glycemic index so, teamed with protein has a positive effect on insulin sensitivity.

 

 

Ulu Hye
info@uluhye.com.au