“Roses are red, celebrations are scary, this Christmas, try my Snickers Bars without gluten or dairy…”
Sorry, it was just too good of an opportunity to miss; but, in all seriousness, it’s time to say no to the box of ‘Celebrations’ and YO to these plant based snickers bars. They are perfectly gooey, with a fudge like centre, and taste indulgent (and filling) enough to just have to one at a time. I know it can be so tempting with a selection box of free flowing chocolates in front of you to keep diving in to grab ‘just one more’, then before you know it, you have 15 foil wrappers laid out in front of you. Enough to wrap a stocking filler! I think these mini bites are a perfect alternative to the classic foil wrapped snickers, plus they could even work as a little desert for guests around the dinner table.
In this often stressful festive season, it is a good idea to find ways to chill out and take a breather. Baking is a perfect and therapeutic way to take a time out from the madness, and in this case, create a plant based treat that you aren’t going to feel naughty eating!
These bites are topped with homemade chocolate using raw cacao powder, which perfectly compliments the rather creamy like middle layer and the crunch of the peanuts. It is for sure an indulgent recipe, however with its unrefined sugar sources, healthy fats and anti- oxidants from the raw cacao, it is a much better alternative to normal chocolate.
What you need…
Layer 1 (Base) : 1/2 cup of pecans or almonds (or a mix) 1 cup of cashews 1 cup of medjool dates, pitted and chopped 2 tbsp of maca powder 2 tbsp of almond butter A pinch of sea salt
Layer 2 (PB Date Caramel Layer) : 14 pitted medjool dates + half a cup of warm water 6 tbsp of peanut butter 1/4 cup of roasted, skinless peanuts
Layer 3 (Raw chocolate topping) : 1/4 cup of coconut oil 2 tbsp of raw cacao powder 2 tbsp of almond butter + a little quality dark chocolate to drizzle over the top
*You can use of mix of nut butters if you don’t have one of the above, as long as it’s nutty!
1.Start by making Layer 1. Blitz the nuts in a food processor until they are broken in to smaller pieces, then add the rest of the base ingredients and blend until a dough like texture forms. Press the mix into the base of a lined baking tin and smooth over with a spatula/knife so it’s level. Pop it into the fridge while you make part 2!
2. For the middle layer, place the dates into the food processor with a half-cup of warm water and blend until a smooth, caramel like texture forms. Add in the peanut butter and further blend for a few minutes. The mixture should be thick and creamy and look good enough to want to lick the bowl clean! Stir in the peanuts then spread the mixture over the base. Freeze for 2 hours.
3. The final step is to make thechocolate layer. Of course, if you weren’t able to get hold of raw cacao, then you could simply melt dark chocolate down and drizzle it on top. However, for the real deal, start by melting down the coconut oil in a bowl sitting in hot water. Once melted, add in the cacao and almond butter and whisk until a silky chocolate forms; again, it should look finger licking good! Pour the chocolate over the already frozen 2 layers and smooth it over. Allow it to set for a further hour in the freezer before slicing and drizzling over some extra chocolate.
*FYI, it may be particularly hard to cut perfectly without the chocolate snapping, but of course that makes it look all the more rustic and edible! Right?!
Why not give it a go? There a far too many 2 for £10 deals for celebration boxes on offer this year, it’s time to rebel and choose something else this Christmas. Let’s get nutty and festive!