August 02, 2017


SNICKERS BARS (Vegan + Sugar-Free)

I try not to fall victim to this addiction, but it is really hard! I am SO obsessed with Peanut Butter!! Please don't judge, I have tried to avoid it when out shopping or at the Bulk store- but when I see the fresh pressed Peanut Butter churning out of the presser- I go weak at the knees!!

So of course, alot of my treats consist of peanut butter, actually any nut butter- with macadamia butter being my next favourite!

I used to love Snickers Bars, but once going Vegan of course, I decided never to consume another animal's breastmilk- so dairy based chocolate is a no-go! And it was the best decision I ever made! As now I can make as much RAW chocolate as I like and never feel guilty!

So I would love to share with you my latest little treat! My family all loved it, and like usual, we ate it all to fast! SO here it is! ENJOY!



2 cups Blanched Almond Meal

1/4 Tblsp Maple Syrup

1/3 cup Cold-Pressed Organic Coconut Oil

1 Tsp vanilla

Peanut Cream:

1/2 cup Crunchy Peanut Butter

1/3 cup Cold-Pressed Organic Coconut Oil

1/3 cup Maple Syrup

1/4 Tsp Celtic Salt

Chocolate Layer:

1/4 cup Cold-Pressed Organic Coconut Oil

1/4 cup Organic Raw Cacao Powder

2 Tbsp Maple Syrup

Pinch Celtic Salt


Preheat oven to 180 degrees. Combine all base ingredients until combined and dough-like. Press firmly into the base of an oiled baking pan. Bake for 12-15 minutes until sides are lightly golden brown.Once baked, let cool while preparing the middle layer.

Combine in a saucepan all the peanut cream ingredients, and stir over low heat until well combined. Pour over cooled crust and place in freezer to harden. (1-2 hours)

Once caramel has hardened, combine all chocolate ingredients in a bowl. Coconut Oil may need to be melted first over low heat in a saucepan if solid. Stir all ingredients until smoothly combined. Pour over the caramel and place in freezer to set.

Enjoy! xo