Paleo Snickers bar

Paleo Snickers bar

HEALTHY SNICKERS

INGREDIENTS

• 2 tbs coconut oil
• 2 pitted Medjool dates
• 1/2 cup (50g) raw cacao
• 1 cup (90g) desiccated coconut
• 240ml rice malt syrup
• 400g can chickpeas, rinsed, drained
• 1/3 cup (95g) good-quality peanut butter with no added oil or sugar (we used Mayver’s)
• 2 tsp vanilla bean paste
• 11/2 cups (225g) roasted salted peanuts
• 40g unsalted butter
• 200g dark chocolate, chopped

• METHOD

  • 1
    Grease and line a 20cm square pan with baking paper. To make date base, melt 1 tbs coconut oil in a small saucepan over low heat. Add the dates and stir to warm through. Transfer to a food processor with cacao, desiccated coconut and 1 tbs rice malt syrup, and whiz until combined. Spread over base of pan and firmly pack using your hands. Chill until needed.
  • 2
    To make peanut butter filling, wipe clean food processor, then whiz the chickpeas, peanut butter, vanilla and 1/4 cup (60ml) rice malt syrup until thick and smooth. Spread over date base, smoothing surface with a spoon. Chill for 1 hour.
  • 3
    To make peanut caramel, place peanuts, butter and remaining 2/3 cup (160ml) rice malt syrup in a saucepan over low heat and stir until melted and combined. Cool slightly, then spread over peanut butter filling, pressing to create an even surface. Freeze for 1 hour to set.
  • 4
    Melt chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Cool slightly, then pour over peanut caramel, tilting pan to completely cover. Chill for 1 hour or until chocolate is set, then slice into bars and serve.
  • This take on Snickers will keep in an airtight container in the fridge for 1 week.