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Posts tagged ‘hearts’

Bite-Sized {Raw} Snickers Hearts

Valentine’s Day is here and I am blowing kisses into the wind so it will find my love’s lips. Or maybe he could put a few into his pocket and save some for later…

{le sigh} I miss my buddy.

So to make myself feel better, I’ve made myself some chocolate. Lots of it. I just *had* to try Isobelle’s recipe for Raw Snickers once and for all…and top on my list was to heartify it. 

Chocolate that *will* melt in your mouth {and your hands}

I’m kicking myself for waiting this long to make these. Holy Valentine’s Day, friends!  These raw candy bars are my newest favorite treats because not only are they refined sugar, dairy, gluten free *and* raw, but they taste just like Snickers…it’s insane.  The caramel sauce is enough to make–who knew that dates could be processed into caramel??? {Maybe all of you, but I just woke up!}

 

Raw Snickers Bar Recipe

used by permisson of Isobelle at Vgan Jar

Nougat (bottom layer):

  • 1/2 cup cashews, soaked in water 1 hour
  • 1/4 cup dry cashews
  • 1/4 cup oat flour
  • 2 tbsp coconut oil
  • 6 soft dates
  • vanilla bean
  1. Blend up the soaked cashews, then add dry cashews and oats. Throw in the coconut oil, dates and vanilla, then blend again until it forms a dough. Refrigerate.
  • 1/4 cup raw peanuts

Caramel:

  • 8 dates, soaked in water 1 hour
  • 1/4 cup agave
  • 1 tbsp coconut oil
  • 2 tbsp water
  1. Blend all of this up for 3-5 minutes

Chocolate:

  • 3 tbsp cacao powder
  • 1 tbsp smooth almond butter
  • 2 tbsp agave
  • 3 tbsp water (or 2 tbsp water, 1 tbsp coconut oil for richer chocolate)
  1. Mix the agave into the almond butter, then add the water. After those are fully combined, stir in the cacao powder.

For the instructions to make these hearts, follow along.

DIRECTIONS:

  1. Place a piece of parchment paper on the bottom of a pan {I used a small casserole pan so my “nougat” filling could be 1″ thick}.
  2. Layer the pan with: nougat on the bottom, caramel sauce in the middle {smooth on top with a spatula}, topped off with peanuts.
  3. Freeze for 20-30 minutes.
  4. Remove the bar from the pan with the parchment paper.
  5. Taking a small 3″ heart cookie cutter, cut out 16 hearts per batch {I halfed the recipe}.  These will still be soft no matter how long your freeze them so when you are taking them out of the cookie cutter, gently press your finger on top on the peanuts to ensure it smoothly comes out.

Using a metal spatula, scoop up a heart at a time {these will be soft so be careful to not ruin the heart shape}. Gently dip each heart in the bowl of the chocolate sauce, using a fork to hold the heart. Allow excess chocolate to drizzle off. Leave on a piece of parchment paper-lined baking sheet and freeze for at least an hour.

Be good to yourself today. Make some of these Raw Snickers and eat all of them. Who cares, right? It’s Valentine’s Day. You earned that bite of raw goodness.