{Almost} Raw Snickers Bars

The moment you got home right after trick-or-treating was always the highlight of the night, wasn’t it?

For me, there was no time wasted when I would rush into the living room floor, dump out the sugary loot, and then proceed to divide the candy into 2 piles: the good stash vs. the crappy stuff (which, let’s be honest, was reserved for raisins, Smarties, and anything else not snack-sized candy bars).  I’m not really sure what it is about candy bars that became an obsession for me growing up, but it was definitely there.

Especially Snickers. Those were the golden children of the stash. They were multi-functional for me: not only were they tasty treats with a salty sweetness that I love so much, but they were also energy boosters, am I right? I had to fish one (or three) out during my trick-or-treating festivities (I mean, come on, I needed energy–that was a lot of walking around!) and I would snack on another one (or several) while counting out my candy (come on, I needed brain power–numbers hurt the mind without chocolate, nougat, and peanuts!). And one wonders why I gained weight as a kid…

Now if only I had a load of these raw Snickers bad boys in my candy bag! I might have been saved from gaining 10 extra pounds during candy season…

Raw Snickers Bars Recipe

{This recipe is 100% inspired by the genius Isobelle from the former Vgan Jar blog}

{Raw Vegan} Gluten, egg, dairy, refined sugar-free

Makes 16 snack-sized Snickers Bars

INGREDIENTS:

• Nougat Filling (see below)
• Caramel (see below)
• 3/4 c. raw peanuts
• Recipe for Raw Chocolate (in melted form)

For the Nougat filling:

• 1/2 c. cashews, soaked for 1-2 hours
• 1/4 c. macadamia nuts, soaked for 1-2 hours
• 1/4 c. almond or oat flour
• 1 date, chopped
• 2 tsp agave
• 1 tsp coconut oil, melted
• dash of vanilla extract
• pinch of salt

1. Combine everything in a food processor until a smooth dough forms.
2. With your hands, form the bottom layer for the candy bar. Set on a plate lined with a piece of wax paper.
3. Refrigerate.

For the Caramel:

• 12 dates, depitted and chopped
• 1/3 c. water
• 6 Tb agave
• 1 1/2 Tb coconut oil, melted

1. In a high speed blender, combine all ingredients until completely smooth. Will take about 5 minutes total.

ASSEMBLING DIRECTIONS:

1. Combine peanuts and date caramel sauce. Using your hands, place ontop of already formed nougat bottoms.
2. Freeze for 15 minutes.
3. Dip each bar into raw chocolate until fully coated. Set back on plate and freeze or chill in the fridge until chocolate has set.
4. These suckers are melty bad boys so you will want to devour immediately once out of the freezer/fridge.

This picture creates an automatic Pavlov reaction within me where I find myself licking the imaginary chocolate off of my fingers…

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