• 1 C almond meal
  • 1 C almonds
  • 3 – 4 Tbsp jts coconut essence coconut oil
  • 1 1/2 Tbsp raw cacao powder
  • 3 Tbsp rice malt syrup
  • 2 Tbsp natural peanut butter
  • Pinch Himalayan salt

Snickers caramel filling:

  • 1.5 C dates, soaked for at least 30 mins
  • 1 C cashews, soaked for at least 30 mins
  • 2 Tbsp 100% natural smooth peanut butter

Chocolate topping:

  • 1/4 C raw cacao powder
  • 1/4 C rice malt syrup
  • 1/3 C @jtscoconutessence coconut oil

Gooey Raw Snickers Slice

For the base: Blend all ingredients except whole almonds. Add almonds at the end and blend so the mixture is still a bit crunchy (i.e. don’t over blend). Press in the bottom of a brownie tin.

Roughly chop 1/2 C almonds lightly press over the base. Place in freezer while making the filling.

For the filling: Blend until smooth and spread over the base. Return to freezer.

For the topping: Mix together and pour over the caramel. Drizzle 1 – 2 tablespoons peanut butter over and using a knife draw swirls to create a marble effect. Return to freezer for a couple of hours to set.


Created by Ines Scholtes Рyou can follow her account foodie here. Delicious!