Snickerz Slice

I have been playing around with a three layered slice recently and came up with this. A chocolate almond base with a caramel peanut centre and topped with dark chocolate. Sound good? That’s because it is! And by swapping the 70% + cooking chocolate with more coconut oil, cacao powder and maple syrup this can be vegan too.

Snickerz Slice

Makes 16 bars

Ingredients:
Base
180g almonds
100g oats
150g pitted dates
2 tbsp coconut oil (30g)
1/2 tsp vanilla powder (or the scrapings of half a vanilla pod)

Keep your empty vanilla pods to then chuck in a food processor to make vanilla powder!!

Peanut Caramel Layer
300g peanut butter
150g coconut cream
100g pitted dates
50ml coconut oil
1/2 tsp vanilla powder (or the scrapings of half a vanilla pod)

Chocolate Layer
100g 70% or higher good quality chocolate (or you can sub this with more coconut oil, cacao powder and maple syrup to taste)
60ml coconut oil
1 tbsp cacao powder

Method: 

Place some baking paper in the bottom of a slice tin.

Place all Base ingredients into a food processor and blitz until it forms a slightly sticky crumb. Press the mixture into the slice tin so that it is even and all the way to the edges. Place in the fridge.

Rinse out food processor.

Place all the Peanut Caramel Layer ingredients into a food processor and blitz until it forms a smooth paste. Use a spatula to scrape down the sides and then blitz again. Pour over the base layer and return to the fridge.

Make a double boiler by placing the chocolate in a bowl and set over a saucepan of boiling water and keep it boiling until the chocolate melts. Add the coconut oil and cacao and stir until completely melted.

Pour the melted chocolate over the peanut layer and return to the fridge for about an hour or until it’s set.

Use the baking paper to lift the slice out of the tin and place on a chopping board to cut into desired slice sizes.