Raw, healthier foods aren't normally something I make. My best mate does. My Mum does. Me? Well, I'm known more for my sugar laden (even though I've really cut down over the years) gluten free baked goods. That's why you're here, right? Well, we all grow, and these 'healthier' versions are something I want to work on. I want to work on foods that are not only delicious, but also a healthier alternative for me and my family.
Don't get me wrong, I know it has been a while but don't worry this space is not going to morph into a healthy food blog. Hell no! That may be others journey, but it isn't mine. I want a happy medium of the foods we enjoy at home or I recreate at home to be shared with you, so that wherever you are on your journey you can find something delicious.
My best mate is one of the funniest, and fun-est people I know. She is also a kick-ass parent and all round human being who inspires me (without knowing it) to be better at both of those things. So, when she recently shouted out, ok, casually 'suggested', via a rather well known social media platform that someone should get themselves into the kitchen asap and whip up a healthier, raw Snickers and deliver it to her. Well, I jumped at that suggestion, not literally, it was a few days later for her birthday that I got my butt into the kitchen and here it is; an almost raw, peanut laden chocolate topped slice. It's delicious, or so she says. She totally ate a slice for breakfast, it's that good and that good for you too ;)
Almost Raw Chocolate Peanut Slice
/ makes about 10 pieces / To be honest, I've never had the famous version of this chocolate bar as I didn't like peanut butter as a child and now, well, I can't eat snickers as they're not gluten free! Luckily this version is healthy and gluten free... and clearly I now eat peanut butter, but only in baked goods :)
To make this slice vegan substitute the honey for rice malt syrup or maple syrup. You can make your own raw chocolate for the top, Google will be able to give you a recipe for this.
Line the base and sides of a 13 x 21cm tin with baking paper.
Place all of the base ingredients in a food processor and blitz until combined. The mixture should stick together when pressed against the side. Add the second tablespoon of coconut oil if needed, as it shouldn't be too dry or it will crumble.
Press firmly into the prepared tin and smooth the top. Place in the freezer to set for 20minutes.
To make the caramel stir together the peanut butter and two tablespoons honey. Taste and add the third tablespoon of honey if you wish.
Remove the base from the freezer, it needs to have set for about 20minutes or you will pull up the base when you spread the caramel over it. Scatter the peanuts over the base and pour the peanut butter caramel over the top.
Pour over the melted chocolate and smooth the top. For an even chocolate top tap the tin a few times on your bench and give the tin a little shake to smooth it out.
Cover and return to the freezer for an hour to set.
Remove from the freezer and cut into portions. Store covered in the freezer for 2 weeks, allow 10-15minutes for the slice to 'warm' up if eating from the freezer. Will also keep covered, in the fridge for 5 days.
50g (1/3cup) pitted dates
200g (2cups) almond meal
50g (1/2cup) desiccated coconut
1-2tblspn coconut oil
Peanut Butter 'Caramel' Layer
220g (about 2/3cup) natural peanut butter, smooth or crunchy
2-3 tblspn honey - use rice malt or maple syrup for a vegan option
50g (about 1/3cup) raw peanuts
125g dark (72%) chocolate, melted