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I got the idea to make this recipe from a reader. These are so freaking tasty, and mostly just - you guessed it - almonds and dates. They are pretty sweet and filling so you probably won't need more than one. Or maybe you will. What do I know? After some quick research (thanks, Wikipedia), I learned snickers bars are defined by a nougat layer topped with caramel and covered in chocolate. PFF. NO PROBLEM. Consider these rawified. The nougat layer is raw flour, almonds and a wholesome sweetener of your choosing. Then I made the simplest and most delicious raw caramel ever (anyone can do it, I don't have any special powers) by blending dates with water, vanilla and a pinch of salt. Finally I threw together some raw chocolate and covered the bars in it. I am impatient so I did not wait for them to harden but in theory - they should.

Raw Snickers Candy Bars

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Ingredients You Need for Raw Snickers Candy Bars

Nougat layer
  • 1/2 cup raw flour (such as oat, coconut, buckwheat, almond, etc.)
  • 1/2 cup raw honey/agave/maple syrup
  • 1 cup sliced almonds
  • 1/4 pine nuts (optional)
Caramel layer
  • 1 cup dates and enough water to cover them
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon vanilla
  • 2 tablespoons melted coconut oil
Raw Chocolate Coating
  • 1/2 cup coconut nectar or date paste
  • 3/4 cup cacao powder
  • 1/3 cup coconut oil or cacao butter, melted

How to Prepare Raw Snickers Candy Bars

  1. To make the nougat: pulse the flour, pine nuts (if using) and sweetener together in your food processor until smooth. Add the almonds by hand. Shape into small logs on parchment paper and put in the freezer.
  2. To make the caramel: blend all ingredients together in your blender until creamy and thick, adding the least amount of water you can. spread a little on to the tops of each nougat log and put back in the freezer.
  3. To make the raw chocolate coating: Mix all ingredients until smooth and ridiculously delicious-looking. I highly recommend adding other ingredients like mesquite powder, sea salt, vanilla, or anything else that could take this to another level!
  4. When they are frozen enough, cover each one in chocolate and let harden in the freezer or fridge. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. As a tag says \’vegan\’, it would be a good idea to make it clear that the food would not be vegan if made with honey, so people who don\’t know about veganism don\’t get confused

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