Happy Friday Lovely People!
Looking at that picture, I'm sure you just want to scroll down and look at the recipe to see if you need any ingredients, but wait one minute... This is the first vegan anything I have ever made on the blog, and it was so easy that making raw desserts is seriously the future of "easier" baking. Everything in this recipe contains vegan products, but the upshot is that you can change it to what you like if you prefer that.
I am not vegan nor do I follow a vegan diet, but because my profession is food based, I try absolutely everything and try to give you the best recipes I come up with. I gain inspiration from everywhere and everyone I admire in the food world, but I change it up to suit my tastebuds, as should you. I think branching out into different areas of food, grows your taste and allows us to appreciate what's out there instead of sticking to old habits and just being okay with that, adventure is part of the journey after all.
Having said that, this dessert to me was like biting into a Magnum ice cream with multiple delicious layers, and who doesn't love more than one flavour in a single bite?? The only part that took long for me, was the waiting. Once the second base was added I waited about two hours for it be completely solidified before I added the peanut butter layer. They are amazing for kids as a healthy alternative and in general, it's just the best summer cool off that you need when those hot days come around. They can stay in the freezer for about 2 weeks, I don't think they should be kept longer than that. Please try this recipe out, chances are you have most of the ingredients within reach and no one will deny a healthy snicker bar, trust me on that.
Recipe: Vegan Snicker bars
1 handful dried apricots
1/2 cup raw almonds
1 cup cashews
4 tbsp. coconut and rice milk
4 tbsp. honey/ agave syrup
500g dark chocolate (vegan)
5 tbsp. peanut butter
Soak cashews in boiling water for 1.5 hrs
In a mixer, mix the almonds, dates and apricots until they start to bind together.
Flatten the date mixture to the bottom of a square tin (20cmx20cm roughly).
Using another mixer, mix the cashews and the milk to form a paste like mixture.
Pour this on top of the date base, and allow to freeze for two hours.
Add the peanut butter layer, then allow to freeze again until solid.
Remove from the tin, and cut into mini bars.
Melt the chocolate and dip the bars one by one.
Return to the freezer for 15 minutes to cool and harden.