MAKES:
12Ingredients
BASE:
155g (1 cup) activated or raw cashews
45g (½ cup) desiccated coconut
2 tbsp maple syrup
CARAMEL:
13 medjool dates (about 260g), pitted
60ml (¼ cup) maple syrup
90g peanut butter
1 tsp vanilla extract
Pinch sea salt flakes
65g activated almonds or peanuts, roughly chopped
CHOCOLATE COATING:
150g raw or dark chocolate (at least 70 per cent cocoa solids), melted and cooled
Method
For the base, place all the ingredients in your food processor or blender and pulse together until combined.
Line the base of a 20cm x 15cm baking tin with baking paper. Transfer the mixture to the tin and press it firmly and evenly over the base. Place it in the freezer for about 30minutes, or until firm.
To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth.
Remove the base from the freezer and spread the caramel layer evenly over the base. Scatter with the almonds then return to the freezer until set.
Line a tray with baking paper.
Once frozen, remove the "Snickers” mixture from the tin and slice into 12 even-sized bars.
To coat, dip each one in the melted chocolate, allowing any excess to drain off, then place the bars on the tray. Refrigerate or freeze until they are set.
Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat. They'll keep for two weeks in the fridge, and two months in the freezer.
