I used to love Snickers – I ate them regularly until I learned to eat sugar and processed foods. Now I make these – add a touch of salted almonds to take them to the next level! You’ll never want a packaged nut bar again.
SERVES: 8
INGREDIENTS:
For the base:
- 1/2 cup gluten-free oats
- 1/2 cup cashews
- 1/2 cup almond meal
- 1/2 cup desiccated coconut
- 1/4 cup coconut cream
- 1/2 cup rice malt syrup
For the caramel layer:
- 2 cups dates, soaked in warm water for 1 hour
- 1 tablespoon 100% almond butter
- 1/4 teaspoon Himalayan sea salt
- 1 tablespoon coconut oil, melted
For the topping:
- 1/2 cup raw almonds, roughly chopped
- 1/4 teaspoon Himalayan sea salt
- 3 tbsp coconut oil, melted
- 3 tbsp raw cacao powder
- 1/2 tablespoon rice malt syrup
METHOD:
- In a food processor, add the oats, cashews, almond meal, and coconut, pulsing to a flour-like consistency.
- Tip the mix into a large bowl and mix in the rice malt syrup and coconut cream, then press into the base of a lined brownie tin.
- Back in the food processor, make the caramel layer by blending all the caramel ingredients together until smooth, then pour over the base.
- Top the caramel with chopped almonds and salt, then freeze until set for 2-4 hours.
- Meanwhile, make raw chocolate sauce by mixing together the coconut oil, cacao and rice malt syrup.
- Remove the almond slab from the freezer and cut into bars.
- Drizzle over the chocolate sauce and enjoy straight away or store back in the freezer for up to a week. Allow to come to room temperature for 10 minutes before serving.
