It’s Friday, and we’re celebrating with these raw healthy snicker chocs. Snickers are my fave chocolate bar – but full of egg, dairy and refined sugar they are banned from our house! These are a wonderful healthy & fan-taste-tastic creation I’ve invented to satiate my snicker craving!!
They taste very naughty, indulgent and are an absolute treat. The wonderful truth is that these little raw healthy snicker chocs are packed full of wonderful raw ingredients – like dates, chia, flax, raw cacao powder and of course peanuts! Mostly in the form of peanut b*tter (you know I hate using the word ‘butter’ as it implies dairy so I use an * to mean better as well as ‘butter’)
Basically these raw healthy snicker chocs are a win – win delight; they’re a real treat for your bod and your tastebuds too. Raw ingredients are generally are richer in nutrients than their baked/toasted/stewed/roasted equivalents. However if you don’t have raw ingredients, make them with what you have – they are still full of wonderful-for-you goodness, and a million miles better for you than a processed snicker which is mostly fat & sugar!
One thing that’s essential in this recipe is soaking your dates for a couple of hours before you use them. It makes them soft and pliable and they disappear into the blitzed mix releasing their sweet caramel-like flavour. Just don’t forget to drain them before adding them to the mix. If you don’t soak the dates you can end up with hard chewy almost crunchy bits of date in your lovely raw healthy snicker chocs. You may like that added texture, but me and my son prefer not to have obvious bits of date in ours.
I have tried to keep the recipe pretty simple, if you’re allergic to peanuts but are OK with tree-nuts you could swap the peanut btter for almond btter, or another nut your body loves. There are some great super seeds in this recipe too – you can skip them if you prefer but we love them in ours. Like all my recipes I think you should take this one and make it your own. We all have our preferences and our bodies respond differently to different foods.
Unlike fussy truffles you need to roll and coat, these are great pressed into a cling-filmed lined dish. I then sprinkle chopped hazelnuts over the top and use the excess clingfilm to press the nuts into the top of the chocolate before popping into a sealed bag and into the freezer for a couple of hours. Then slice them into nice sized chunks before they are quickly devoured!
Be warned these are VERY more-ish and never last long in our home!