Raw Snickers Bars

190g  Oats

300g Cashews

220g Almonds

160g Shredded Coconut

300g Pure Maple Syrup

600g Pitted Dates

60g Peanut Butter

135g Melted Coconut Oil

160g Peanuts

35g Raw Cacao

1. Soak the pitted dates in boiling water for 20-30 minutes.

2. Add almonds to food processor for a couple of minutes to break them down.

3. Add oats, cashews & shredded coconut to food processor & combine.

4. Add 240g pure maple syrup & combine mixture.

5. Press mixture into a lined tin & pop in the freezer while you do the next steps.

6. Add pitted dates, peanut butter & 30g melted coconut oil to food processor & combine until it becomes a caramel texture.

7. Spread caramel mixture on top of base layer, top with peanuts & pop back in the freezer.

8. Melt 120g coconut oil over a medium heat, add 60g pure maple syrup & the raw cacao, whisk continuously & when a smooth texture  pour over the top  of your slab & return to freezer overnight.

450g Cashews

80g Shredded Coconut

390g Pure Maple Syrup

800g Pitted Dates (400g base / 400g filling) 

250g Almond Butter

240g Melted Coconut Oil

35g Raw Cacao

1. Soak pitted dates in boiling water for 20-30 minutes.

2. Add cashews to food processor for 1 minute then add shredded coconut & pulse.

3. Add pitted dates & 90g pure maple syrup until combined & sticky.

4. Press mixture into a lined tin & pop in the freezer while you do the next steps. 

5. Add remaining pitted dates to food processor with the almond butter, 180g pure maple syrup & 120g melted coconut oil & combine until it becomes a caramel texture.

6. Spread caramel mixture on top of base layer & pop back in the freezer. 

7. Melt 120g coconut oil over a medium heat, add 60g pure maple syrup & the raw cacao, whisk continuously & when a smooth texture pour over the top  of your slab & return to freezer overnight.