Raw Paleo Snickers Bar

 

Raw Paleo Snickers Bar

Base Layer:

  • · 2 cups cashews (or macadamia nuts)
  • · 2 TBS coconut oil
  • · 2 TBS maple syrup
  • · Pinch sea salt

Blend cashew nuts in a food processor into a nut flour-crumble. Add in coconut oil, maple syrup & sea salt. Blend. Pat down into a rectangle on wax paper, freeze.

Middle Layer:

Raw Caramel:

  • · 1 cup almonds (or other nuts of your choice: macadamia, pine nuts, cashews, etc)
  • · 6 medjool dates
  • · 1/2 cup sweetener, maple syrup or honey*
  • · 1/2 tsp vanilla
  • · 2 Tablespoons melted coconut oil
  • · 3 pinches sea salt (I ♥ Salty Caramel)

* Reserve for topping:

  • · 1/2 cup chopped almonds (sprouted are the best!)

Blend nuts into a fine powder in your food processor. Add in dates, maple syrup or honey, melted coconut oil, vanilla & sea salt. Blend into a sticky caramel. Spread caramel out over frozen cashew base. Press in 1/2 cup chopped almonds. Freeze for 1 hour.

*If using honey, you will likely have to add a little water to get the caramel to soften more and be easier to spread.

Basic Raw Chocolate Recipe:

Melt cacao butter in a food dehydrator or double boiler. Stir all 3 ingredients together, into a smooth melted chocolate sauce.

Cut cashew/caramel block into small “fun size” candy bar pieces. Dip each bar into the raw chocolate, then set on wax paper and freeze to firm up. Make sure to “double dip” each piece again after the first layer of chocolate has set. I like to store these treats in the freezer!

*You can easily substitute coconut oil for the cacao butter, and make great raw chocolates, they just won’t be as shelf stable, so keep them chilled!

44 comments

  1. Reblogged this on and commented:
    I have been following Betty Rawker now for several months and ALWAYS have an AMAZING experience with her delicious, amazing, awsome, ‘rawkin’ recipes!

  2. I am absolutely going to be trying this recipe!! Thank you!

  3. Pingback: Raw Paleo Snickers Bar | ArizonaBorn Sprouting New Life

  4. Ian August

    i have been making all my raw treats using cupcake wrappers, so i can add each layer and pop it in the freezer to firm up,

  5. Oh divine! Can’t wait to pop one of these babies into my mouth!

  6. Holly

    No such thing as raw cocoa butter. You have to grind your nibs into a liquid and then press them at 300 psi to get the butter out. In the factory it’s done between 190-210 F.

    • Hi Holly,

      You are definitely entitled to your own opinion on this. But my opinion and belief is that you can purchase raw cacao butter. I currently get my raw cacao butter through my raw organic wholesaler, and they went through great lengths to source a raw cacao butter that is not heated above 120*F and usually processed at an average of 104*F. Here is the info on the raw organic cacao butter I use: http://hummingbirdwholesale.com/products/item/650/Cacao-Butter

      Thanks!
      Betty Rawker

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  8. Linda

    These look and sound amazing! Any idea if I could use something to replace the dates? I am on a low FODMAP as well as wheat, soy and dairy free diet due to a whole host of GI issues, and dates are not allowed. I’d appreciate any replacement suggestions!

    • Hi Linda!

      I also always avoid wheat, soy and dairy without question, and it has totally helped me beyond belief heal up my GI issues. As for replacing the dates, you can experiment with omitting them, and only use a little maple syrup, adding it to the ground almonds and coconut oil as needed to create a caramel like consistency? Or use coconut nectar instead of maple syrup, as that has a very stick caramel like texture naturally.

      Hope you enjoy!

      xoxo

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  10. Snickers bar! I love it. I grab it whenever I’m hungry. I’m definitely going to get my hands on this. It’s been explained very clearly here, I’m going to make it.

  11. mary kay

    Thanks so much for sharing! These look a little too sweet/decadent for me, but would be just great for my all-natural Halloween Party —to give as treats to the kids.

  12. Don’t you know…I have every single ingredient on hand for this and I’m on a Whole 30, so I can’t have it! This is going into the, “I can’t wait til this 30 days is over so I can have this” file!

  13. Stacey

    These are amazing!

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  16. Michelle Johnston

    Is it okay to substitute another type of nut for the bottom layer? I am allergic to cashews and peanuts

    • I really like it also with macadamia nuts in the bottom layer! Or try raw almonds that have been blanched or soaked over night to remove the skins. I hope you enjoy!

  17. Tessa

    Made this today and veeery yummy!
    I haven’t been cooking for very long but managed this with ease. With my baking spree waning, I feel my obsession switching to freezer baking! Much less worrisome than heating the nuts flours.

    I’m seriously proud of myself for having no more than a ‘taste’ of this (until tomorrow *cackles evilly*). I expected myself to demolish the entire reaping.
    I didn’t have anything to aid the shaping accept for those rings which you crack eggs into. So my ‘bars’ look more like those old wagon wheel chocolates 🙂
    My poor old blender had an awful time making the ‘caramel’. I should have blended the dates a little first before adding all the goo. I used honey for the caramel (which is my favourite part btw!)
    This recipe made 10 ‘egg ring’ sized bikkies for me (in case anyone wants to know the quantity).

    I think it’s worth mentioning that there is a lot of dipping chocolate left over. I improvised by using it up in a simple rocky road (don’t know if that was successful yet).
    I also found the dipping chocolate quite bitter. That might just be my untrained taste buds though.

    Thanks for the recipe!
    (Disclaimer: I’m mildly dyslexic so excuse spelling or grammar mistakes!)

    • Hi Tessa!

      Thanks so much for the review! I love the detail you have added! And I hope you enjoy the bars tomorrow! And I hope you will find the rich and dark dipping chocolate coating a nice compliment to the sweet snickers bar filling inside. I think they play really nicely together. But then again, I also LOVE homemade dark [low sugar] chocolates plain by themselves as a late night treat, easy to digest after a larger dinner and I still have a hankering for a sweet! Love your idea of making “rocking road” with the left overs too!!

      Oh and I should mention, if you are using regular “cocoa” powder instead of “raw cacao” powder, the regular cocoa powder will be more bitter. But if you use raw cacao, it will have a pure chocolate taste you can’t help but fall into love with! I ♥ Raw Cacao.

      You will have to let me know how they turn out and what you think of all the flavors when they are combined together!

      xo

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  19. Magellan

    Hi! First off, I LOVE your recipes. The paleo snickers and samoas are my fave- I make them regularly and have to limit myself so I don’t eat the whole batch! I have a question regarding the snickers. I’m really struggling with the icing. I just can’t seem to get the sugar dissolved right. Any suggestions?

    • Hi Magellan!

      I like to grind the coconut sugar in a coffee grinder into a fine powder, but honestly, even then it is still slightly grainy in chocolates. Often times if I plan to just keep the chocolates in the freezer or at least chilled, I just use maple syrup in place of the coconut sugar, same measurement. Maple syrup will dissolve right in and make a nice smooth chocolate.

      Warning about not doing it with honey though, as honey seems to be like oil and water when it comes to mixing it with chocolates. Whenever I try using honey it always separates from the base chocolate for me, but I never have any issues with maple syrup.

      Also, if using the coconut sugar powder, I often let it melt together for quite a while in the food dehydrator to get it to integrate a bit more. In my opinion coconut sugar makes a slightly more shelf stable chocolate, though again maple syrup is always so smooth no matter what.

      Thanks so much for the most awesome compliment!

      xo

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  21. Nancy

    I made this and I love it.

  22. Jenifer Adams

    I just have to say……What a genius name! Bettyrawker…..I love it so much I can’t even be mad that I didn’t come up with it!!! 🙂

  23. I have just recovered from a period of catatonia where I sat here stiff as a board for an unknown period. I may have just been abducted by aliens but I think it is more likely that I was overcome with incredible lust for these. I think I need to make these…and then I need privacy. I just met my true love

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  26. Thank you for your lovely culinary creation!

    This is just a little note to let you know that I have featured your delicious looking coconut candy recipe on my blog.

    Thank you for all that you do 🙂

    http://www.colorfulcanary.com/2014/11/go-ahead-overindulge-14-guilt-free-raw.html

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  29. thanks for share. i trying

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  31. Ray

    Very simple yet interesting recipe. Great share.

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