Our youngest made this snack and it was delicious but she is a great baker and cook too. She is certainly not lacking confidence when it comes to whipping things together to see how they turn out. On this day we had some dates, almond butter, almond meal, coconut oil, some left over organic maple syrup and some cashews and walnuts… you could see the cognitive wheels turning in her head as she planned what she wanted to make.
What she put together turned out to be wonderful and again with two brothers and a sweet tooth dad these treats didn’t last very long. From wo- to-go it took her about 45 mins but you do need to leave it in the freezer to harden for quite awhile so bear in mind that will add to your tasting time. If you are not in a rush for this gluten-free, diary free, vegetarian and vegan sweet treat then your taste buds will most certainly be rewarded!
Here’s what you need to make your base:
- 2 cups of almond meal
- 3 Tbsp almond butter
- 1 Tbsp water (use the water that you soak the dates in)
- 1 Tbsp Organic maple syrup
- 1 Tsp vanilla essence
Here’s what you need to make your delicious caramel:
- 8 Medjool dates (best to de-pip them and soak for about 10 mins)
- 3 Tbsp almond butter
- 1 Tbsp water (again use the water you soaked the dates in)
- 1 Tbsp organic maple syrup
- 1/2 Tsp Himalayan pink salt or 1/2 cap of Vital Foods All Natural Liquid Magnesium
- 1 cup of a combination of crushed and roasted cashews and walnuts
- 50g organic dark chocolate
Here’s how you put it together:
- Line a rectangle tin with baking paper and set aside.
- Pop all the BASE ingredients in a mixing bowl or Thermomix and combine well until you’ve got a dough-like consistency.
- Transfer the dough to your tin and press down firmly until you have a base. Set aside in the freezer.
- Combine all CARAMEL ingredients in a food processor or your Thermomix and combine until smooth.
- Remove the tin from the freezer and transfer the caramel mixture on top of the base. Smooth the caramel out into an even layer.
- Sprinkle your roasted and crushed nuts on top of the caramel layer. Set aside for 3-4 hours in the freezer.
- Remove from the freezer and pop the entire slab of snickers out of the tin. Using a sharp knife (be careful!) cut the slab into even bars.
- Melt chocolate (using the double boiler method) and drizzle chocolate over each bar. Yum… not far now…
- Place bars back in the tin (or you could use a glass container) and pop them back in the freezer for an hour to let the chocolate harden.
- Remove after an hour and eat!
- Keep stored in the freezer in a glass container. They wont last long!
- In hindsight a square tin would have been better because ours turned out rather thin using a rectangle tin. Be we used what we had.