So I came up with this snickers/ caramel slice about a year ago. It took me a while to perfect but I’ve had some really good feedback about it. I totally forgot about this recipe until yesterday when I was out for breakfast and saw the most amazing caramelly sticky smooth caramel slice I’ve ever seen in my life. But with all the refined sugar and probably gluten, I resisted the urge to grab it and decided to come home and make mine that I had forgot about. I haven’t shared it with you all! It’s one of the yummiest slices I think I’ve made to date.
Keep in mind the chocolate is raw so if it’s out of the freezer for two long it goes quite soft. But these are the sacrifices you have to make if you don’t have all the preservatives and setting agents in it like the store bought stuff.
This makes a huuuuge serving (you’ll be able to tell by the quantity of dates), but I’m taking it to a kids birthday party. So if you don’t want as much or you just have a smaller dish to put it in, just half the quantities 🙂
Here you are my lovelies!
For the base:
1 Cup dates (soaked for 20 mins)
1/2 Cup macadamias
1/2 Cup buckinis (buckwheat groats)
1 Cup raw hazelnuts
1/2 Cup almond meal
For the caramel:
2 Cups dates (soaked for 20 mins)
3 Tbs soft coconut oil
2 Tsp vanilla extract
8 Tbs coconut milk
Pinch of salt
1/4 warm water
For a crunchy snickers slice:
Roast 1/2 cup peanuts in the oven for 10 minutes, keeping an eye on them so they don’t burn.
For the raw chocolate:
3/4 Cup raw cacao powder
1/2 Cup maple syrup
1/3 Cup soft coconut oil
2 Tbs coconut milk
1/4 Cup water
Put all the ingredients for the base into a food processor and mix until it’s well combined and sticks when pushed down. Then line a cake tin/ casserole dish ect with baking paper and transfer the base mixture into it and press down evenly. This should be about 1-2cm thick. Then put in the freezer to set.
For the caramel, add all the ingredients, except the water, to the food processor and blend until it forms a sticky paste. You’ll need to scrape down the sides a few times. Then slowly add the water (you may not use it all) until you get a caramel texture. Then spoon the caramel onto the frozen base and try and get as even as possible. Add the roasted peanuts (if using) and push down so they slightly sink into the caramel.
Don’t put this back in the freezer just yet.
Wash out your food processor so you can make the chocolate.
Add all the chocolate ingredients, except the water and blend until it becomes a smooth chocolate. Add tiny bits of water at a time (you may not use all the water) until it becomes a bit runny and then pour over the caramel evenly.
Put back in the freezer overnight and slice up the next day!
Enjoy beautiful people x