I did say it was serious cravings and I wasn’t exaggerating, I was seriously craving for them and I couldn’t let it go just like that. The only thing that’s keeping me from giving in to it straight away was the work involved. I could not be bothered doing the lengthy procedure of doing my own nougat, nut butter and all the other things that go with making raw snicker bars. Bill Gates once said 'I choose a lazy person to do a hard job. Because a lazy person will find an easy way to do it.' I can somehow agree to this, a lazy person will always find the easiest way to get some work done and I did. I came up with snickers bars recipe that I'm proud to share with you all. If you're into healthy eating and you haven't had the unhealthy version for quite a long while, you will thank me for this! And you're welcome. Give in to your cravings and enjoy a mouthful of these heavenly goodies.
Here's a close-up photo of the Snickers I had this morning and tell me if this doesn't make you want to gobble it up in a second or two. Taste-wise, this may not taste like the store-bought snickers and might even be a little bit bland to those whose palates are already accustomed to refined-sugar and artificial flavours but if I were to choose, I'd go for these bars every time.
About 10 slices
200 g Raw Cashews
100 g Dates
1 T Filtered Water
1/2 t Pure Vanilla Extract
Pinch of Salt
5 T Santa Cruz Organic Crunchy Peanut Butter
1 T Raw Organic Dark Agave Nectar
7 Mini Bars of 65% Chocolate
1 T Organic Coconut Oil
Line a 7x7 square pan with a baking sheet. Set aside.
Place all 'base' ingredients in a food processor and process until it has form a dough ball.
Press evenly in the baking sheet.
Mix peanut butter and agave thoroughly and place on top of the chocolate base then freeze for 2 hours.
Slice the ‘cake’ lengthwise or whichever size or shape you prefer.
Melt the chocolate with the coconut oil. Coat sliced bars with the melted chocolate and refrigerate until the chocolate coating hardens.
Serve and eat with caution. They're so good you might just end up eating them all.
* The cashews can be substituted with any nuts. Macadamia and almonds would go well with this recipe.
** I find Santa Cruz Organic Peanut Butter quite pricey so you can use local and non-organic ones if you prefer. Just make sure to adjust agave or any sweetener you use as local nut butters usually have tons of sugar added,