Vanelja’s Snickers Bars
BASE:
5 tbsp grated raw cacao mass
5 tbsp peanut butter
2 tbsp local organic honey or coconut syrup or maple syrup
NOUGAT FILLING:
0,5 cup almond flour
5 tbsp peanuts
0,5 cup coconut milk
5 tbsp melted coconut oil
2 fresh dates
0,5 tsp vanilla extract
TOFFEE FILLING:
5 tbsp peanut butter
5 tbsp local organic honey or coconut syrup or maple syrup
¼ cup coconut milk
0,5 tsp vanilla extract
4 fresh dates, pitted
NUT FILLING:
¼ cup slightly ground peanuts
0,25 tsp sea salt
CHOCOLATE ICING:
¼ cup raw cacao mass
2 tbsp smooth nut butter
4 tbsp cold-pressed coconut oil
1 tbsp local organic honey or coconut syrup or maple syrup
0,25 tsp sea salt
Tin size approximately 6 x 8 inches
BASE. Melt the raw cacao mass in a warm water bath. Add the peanut butter and honey. Mix. Pour the mix into a tin greased with coconut oil or covered with parchment paper. Place into the freezer.
NOUGAT FILLING. Grind the peanuts in a blender. Add the almond flour, melted coconut oil, coconut milk, dates and vanilla extract. Mix well. Take the base out of the freezer, and pour the filling on top. Return back into the freezer.
TOFFEE AND NUT FILLINGS. Mix all ingredients in a blender.
Break ¼ cup of peanuts for example with a mortar & add a pinch of salt.
Take the dish out of the freezer and pour the toffee and nut filling on top. Smooth with a spoon. Return to the freezer.
CHOCOLATE ICING. Melt the raw cacao mass in a warm water bath. Add the nut butter, coconut oil and honey. Mix well. Add a pinch of sea salt. Bring the dish out of the freezer and pour the chocolate icing over the toffee filling. Pop back into the freezer for half an hour.
Take the dish out of the freezer. Cut and serve.
