The Sweet Life

Gone are the days when I would spend a week diligently making my way through a tub of Streets Peppermint Chocolate Swirl Ice-cream, a Cadbury Milk Choc Block or A Twix bar. But it is the week of love (Happy Valentine’s and all) so I thought it was time to get cracking and make a little somethin’ sweet for myself.


Don’t hate me….im about to make your life that much sweeter….and delicious…and nutty….and salty….and delectably divine.


I present my version of a raw snickers bar.  It’s been on my hit list for quite some time but honestly I try to steer clear of ‘treats’ because I get easily addicted. Even though I have good self-restraint I have a bite or two everyday…until the whole batch is gone.


These babies can last in your freezer for up to a month, perfect for unexpected guests.  All the equipment you need is a blender or food processor and a freezer. I kid you not.

The only mess I made was melted chocolate all of my little hands…and maybe my face after I licked my fingers…


Raw Snickers

The Nougat Base


–       1/3 Cup raw hazelnuts

–       2 tablespoons raw pinenuts

–       3 tablespoons organic maple syrup

–       1 tablespoons organic peanut butter

–       2 tablespoon raw peanuts (or 2 extra tablespoons of peanut butter)

–       ½ teaspoon organic vanilla essence

–       1 pinch of pink salt



1.  Mix all ingredients in the food processor until smooth.

2.  Spread into a bread tin/square container lined with baking paper (1 cm thick)

3. Place in the freezer and start making the caramel.


The Caramel


–       10 medjool dates (pitted)

–       ½ teaspoon organic vanilla essence

–       ½ teaspoon pink salt (or more to taste)

–       1 tablespoon warm water (add more if your processor requires but try to add as little as possible so caramel is thick)

–       ½ cup raw peanuts



  1. Add all ingredients EXCEPT the peanuts and mix in the food processor to form a smooth salty caramel paste.  Taste and add more salt if not salty enough.
  2. Stir through the raw peanuts.
  3. Remove container with the nougat from the freezer and layer the caramel and peanut paste over the top evenly.
  4. Place back in the freezer for at least 1 hour (I left mine overnight).
  5. After it is frozen slice into small rectangular bars (approx. 1.5cm x 3cm)
  6. Place back in the freezer while you prepare the raw chocolate.


The Raw Chocolate


–       ¼ cup coconut oil

–       ½ tbs cacao butter

–       2 tbs organic maple syrup

–       4 tablespoons raw cacao powder (sifted)

–       pinch of pink salt



  1. On the lowest heat melt the coconut oil and cacao butter in a saucepan.
  2. Once melted remove from heat and whisk in maple syrup, salt and sifted raw cacao powder (important it is sifted to avoid clumping).


The Final Assembly

1.  Line a flat plate or tray with baking paper.

2.  Get the small nougat/caramel bars from the freezer and dip into the melted chocolate.  You might want to do this 3-4 times to ensure chocolate is nice and thick coating the bar completely.

3.  Place on the flat baking paper lined tray and pop back into the freezer for 10 mins (if you can wait!).


Note: I store my snickers in an air tight plastic container in the freezer and eat them straight from the freezer where they can last for up to a month.  Delicious!





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