Raw Vegan Snickers Slice

One of the most important things for me after going Vegan was to ensure I wasn't missing out on anything. Snickers were absolutely one of those things, so of course, I had to find a way to make a dairy-free version. I chose the most natural ingredients I could find to mimic the flavours of a Snickers bar, and they unintentionally turned out gluten-free, so it just keeps getting better!

These bars are so, so delicious; healthy, vegan, raw and gluten free treats to have on hand when you feel like something sweet. If you're not a sweet tooth, they can be quite rich so one small square is usually enough. These treats are also kid-friendly, I know how important it is to find healthy snack alternatives for kids that they actually enjoy and this ticks all the boxes. They're not ideal for lunch boxes (being a raw treat that may melt over time in warmer conditions), but they are great as an after school treat or as an energy booster just before they play sports.

There’s just something so satisfying about the crunchy base contrasted with that sweet, gooey peanut butter caramel and raw chocolate on top that makes these treats such a game-changer. In terms of storage, I keep mine in the freezer and eat them straight out of there! It's best to just let them sit for a few minutes to defrost and soften, but they are also fine to be stored in the refrigerator.

If you try this recipe, feel free to share with me on Instagram at @jgreennutrition - I'd love to see your creations!

Serves: up to 12, depending on pan size

Time: 30-40 min

Ingredients

Crust

100g oats

40g coconut oil

20g coconut flour (or your choice of flour)

2 tbsp agave syrup

1/2 tsp Himalayan salt

4 big Medjool dates - soaked in hot water for 10 min

Middle Layer

200g crunchy peanut butter

50g maple syrup

40g coconut oil

Dash of soy milk/your choice of milk

4 big Medjool dates - soaked in hot water for 10 min

Top Layer

40g coconut oil

2 tbsp cacao powder

2 tbsp agave syrup

Method

Blend the oats until you reach a flour consistency. Blend the melted coconut oil with the 4 soaked Medjool dates. Add all of that to a bowl with 2 tbsp of maple syrup and a little bit of salt. After mixing everything, add the coconut flour.

Push everything into a baking pan to make a crust - this is layer 1. For layer 2, add the crunchy peanut butter into a bowl. Add 50g of maple syrup, 4 soaked Medjool dates, 40g coconut oil, a dash of soy milk (and salt, if your peanut butter was unsalted). Add that mixture on top of layer 1 until it evenly covers the pan, then pop the pan into the freezer for 10 minutes.

Next mix 40g of melted coconut oil, 2 tbsp of maple syrup, and the cacao powder into a separate bowl. Pour the mixture on top of the caramel layer and once it is evenly spread, put the pan back into the freezer to set. Leave it to set for at least 10-15 minutes, then move to the refrigerator to keep them as 'ready to eat' - enjoy!

Note: If you cannot eat peanuts due to an allergy or personal preference, you can substitute the crunchy peanut butter with any nut or seed butter of your choice. The flavour will obviously change, but I'm sure the final result will still be as delicious! I would recommend Almond or Cashew Butter if you do choose to substitute.