Made With Love
So while all my food is made with love, it’s the best ingredient there is! This week’s Raw Snickers bars were definitely made with some extra love. I made these absolutely delicious Chocolate bars as a gift for my man for Valentine’s day. I won’t lie, I snuck two before I gave him the rest, but I mean someone needed to do quality control, right!
If you’re a chocolate and nut fan then this is really for you! I love that you keep them in the freezer, it means they last longer (as long as you can withhold devouring them all in one deathly chocolate swoop)
I had every intention of making a gluten free cereal this week, Alas! You can check out the vlog to see what happened there. But luckily because it was Valentine’s day this week and I wanted to spoil my man by making him one of his favourite treats. I am now able to share this delight of a recipe with you all.
Beware it is rich and decadent, gooey and addictive, yet surprisingly easy to make. I much preferred the smaller sized bars as they are just big enough to hit the spot without leaving you feeling like you’ve overindulged. Unless of course, you have 5 in a row like my boyfriend did when I gave them to him on Valentine’s day. 🙂
I have created a recipe using macadamia nut butter as that is our favourite, but you could use almond or peanut butter too. Now that I’ve got your mouths watering and maybe your hearts pounding a little here’s the recipe.
Raw Snickers Chocolate Bars
For the nougat
- 1/2 cup creamy Macadamia nut butter/almond butter/ peanut butter
- 2 Tablespoons coconut flour
- 2 Tablespoons honey
For the caramel filling
- 12 soft Medjool dates, pitted.
- 1/3 cup hot water
- pinch of salt
- 3 tablespoons of melted Coconut oil
- vanilla essence
- 1/4 cup chopped peanuts or other nuts/seeds of choice
For the dark chocolate coating:
- I used Lindt 85% dark chocolate, but you can make your own chocolate coating too.
- For the nougat layer, combine your nut butter of choice, coconut flour and honey in a bowl and mix well to combine and create a dough.
- Press the dough onto a baking sheet lined with parchment/ wax paper, and use your hands to create a rectangle shape that is roughly 1 cm thick. Place in the freezer to set.
- Prepare the caramel filling while the nougat layer is in the freezer setting.
- Combine the pitted dates, salt, vanilla, and coconut oil, and add the hot water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended completely. Taste the caramel and adjust the flavour and texture as necessary.
- Remove the nougat layer from the freezer and spread the caramel filling evenly over the top, using a spatula or knife to smooth it out.
- Sprinkle the 1/4 cup of chopped peanuts, or other nuts of choice, over the top of the caramel layer, and gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 20-30 minutes.
- For the chocolate coating, melt the chocolate over the stove, or microwave, until completely smooth and melted.
- Remove the bars from the freezer, and slice into 6 or 8 full-size bars. Slice these full-size bars in half, to create a “hit the spot size” version, if you’d prefer.
- Using a spoon coat the bars with chocolate, or if you’re like me, pick them up and coat them in chocolate yourself by dipping them into the melted chocolate bowl. Return the chocolate-coated bars to the parchment/wax paper-lined baking sheet, and allow to set in the freezer for at least 20 minutes before serving.
Because of the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results!
Please tag me in your pics if you get creative in the kitchen or send through recipe requests, I’m always happy to connect with like-minded health nuts.
Don’t forget to check out this week’s vlog on my youtube channel and subscribe to see more of what we get up to in #mamawolfskitchen. If you enjoyed this post and want to receive more recipes and tips from my kitchen then subscribe here: Mamawolfs Kitchen
Love and health,
“Mama Wolf” x
*recipe adapted from the Detoxinista.com