Raw Snicker Slabs

If you follow me on Instagram then you might have seen my Snicker slabs I created last weekend. Since then these have been a hit with customer, family and a lot of you messaging through Instagram for the recipe. Well, it’s finally here!

After whipping up a batch of 28 slabs this afternoon (told you they were popular) I figured tonight was the perfect opportunity to share the recipe. After all, I must have it pretty perfect by now? Today’s batch worked so much better than last weeks. The slabs were a cleaner cut and the overall look of them looked far more presentable. Phew! Needless to say they are moist, gooey and extremely morish! It’s hard not to make extra slabs.

So, here you go:
Roughly 12 slabs.

Biscuit base
135g ground almonds
135g oats
60ml maple syrup (i use a pure fruit one)
2 tbsp melted coconut oil
1 1/2 vanilla extract
1-2 tbsp water (if needed to make base stickier)

Peanut caramel
350g pitted dates (soaked in boiling water for 5-10 minutes)
¼ tsp salt
90g peanut butter (pure/organic)
½ tsp vanilla extract
1 tbsp coconut oil
50g peanuts (non salted)
20ml water (if needed to make more of a paste)

Raw Chocolate
60g Cacao powder
100g coconut oil
2 tsp vanilla extract
4 tbsp maple syrup
Pinch salt

Method

For the biscuit base
Place the oats in a food processor and grind to a flour.
Add all the other ingredients and pulse until it comes together when you pinch it in your hand. If it is still too crumbly to hold together, add 1 – 2 tablespoons of water.
Press in to a tin and create an even layer. Then place in the freezer while you make the caramel peanut butter filling.

For the caramel
After boiling the dates for 10 minutes or drain them and then blend until they form a paste and then add the other ingredients (except for the whole peanuts) and blend until a smooth caramel forms.
Add the peanuts in and pulse a few times so that they are combined with the caramel mixture.
Spread onto the base to create another even layer and then put it back in the freezer.

For the Raw chocolate
Melt the Coconut oil in a bain marie (this prevents burning and creating a bitter taste)
Once the oil has melted add all the other ingredients and stir until you have a nice smooth chocolate.
Pour the chocolate onto the other two layers and leave to set in the freezer for at least an hour.
Remove from the freezer 20 minutes before slicing to prevent it from cracking.
Cut into slabs.

Enjoy and try not to eat them all at once. (Trust me it’s hard).

H,
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