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Stop asking, “What’s for dinner?” Every. Single. Day.
A simple, flexible meal rhythm for busy moms who want to feed their families well without meal-planning their lives away.
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Recipes
Raw Vegan Snickers Bar
This divine creation by our special guest Violaine Bergoin, is raw, vegan, gluten free and chock-full of superfoods. As Violaine says, it’s basically an energy ball disguised as a chocolate bar.
In Recipes
Yes, it’s now possible to make a healthy Snickers bar!
This divine creation by our special guest Violaine Bergoin, is raw, vegan, gluten free and chock-full of superfoods. As Violaine says, it’s basically an energy ball disguised as a chocolate bar.
We’re all for heathifying our fave treats, so here goes (and who woulda thought it): a healthy, nutritious Snickers, perfect for knocking the socks off those vegan doubters we all have in our lives.
We hope you enjoy making this deliciously chocolatey and chewy recipe. Please leave us a comment below to let us know what you think of it. And do tag us on social media – we love admiring your creations!
Raw Vegan Snickers Recipe
- Nos amis francophones, cliquez sur le petit CC à droite pour les sous-titres.
Raw Vegan Snickers
Ok so the prep time looks scary...but this recipe is so worth it, we promise!
Prep time
2h
Cook time
N/A
Total time
2h
Ingredients
For the nougat:
- 100g, or 2/3 cup, almonds
- 150g, or 1 cup, sprouted buckwheat flour (or coconut flour)
- 80g, or 1/4 cup, agave syrup
- 3tsp carob powder
- 50ml, or 2.5 tbsp, hot water
For the caramel:
- 100g, or 1/3 cup, coconut sugar
- 50g, or 4 tbsp, solid coconut oil
- Good pinch of salt
- 50g, or 2.5 tbsp, water
- 200g, or 1 cup, pitted dates or date paste
- 30g, or 1/4 cup, chopped almonds
For the chocolate:
- 40g, or 2tbsp, hot water
- 100g, or 1/3 cup, raw cacao powder
- 100g, or 1/3 cup, agave syrup
- 100g, or 8tbsp, coconut oil
- 50g, or 1/4 cup, caramel (leftover from step 2)
Instructions
- Place all the nougat ingredients in a blender/food processor. Blend for 2 minutes.
- Spread a thick layer of nougat (about 150g) into a square mould, flattening with a spatula or with wet hands.
- Refrigerate for about an hour.
- Without washing the blender, place the caramel ingredients (except the almonds) into the blender. Blend for one minute.
- Pour a layer of caramel over the top of the refrigerated nougat, and set the rest to one side. Sprinkle the chopped almonds on top. Refrigerate the nougat/caramel bar.
- Now for the chocolate ganache: blend all the chocolate ingredients (you still don’t need to wash the blender for this step) for 1 minute.
- Un-mould the nougat/caramel bar and slice into 3 or 4 chunky bars.
- Cover the bars with the chocolate and leave to set in the fridge for as long as you can wait!
- Serve with a big glass of almond milk or a nice steaming hot cuppa.
Many thanks to our special guest Violaine Bergoin. Do follow her on social media, so that you can be first in line to try out her Parisian cake paradise. (See you there!)
Chocolatey love,
P.S. Feeling the need to balance out that sweetness with a hit of green? Try pairing this recipe with our very special detox smoothie!
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