Raw Snicker Bars

Yield: 10-12 bars

Ingredients:

Bottom Layer:

–    1c Oats
–    1c Cashews or 1 cup Cashew Flour
–    1c Almond Flour
–    1c Unsweetened Coconut
–    1/2c Rice Malt
–    1/4c Coconut Cream
–    Dash of Salt

Middle Layer:

–    2c Pitted Dates (soaking in boiling water for 1hr or so)
–    1/3c Peanut Butter
–    1tbsp Vanilla
–    Dash of salt
–    1-2tbsp Coconut Cream (Used when blending for thinning down the
     batter for an easier      blend)
–    1/2c Roughly Chopped Peanuts – To sprinkle over layer

Chocolate Drizzle:

–    1/2c Coconut oil, melted
–    3/4c Cocao powder – Use a high quality cocao powder
–    1/4c maple syrup

Directions:

1.    Using a high-speed food processor, blend oats, cashews, almond flour, coconut,
      and salt until well combined.

2.    Add rice malt and coconut cream. This will produce a sticky dough. (Note: At this point
       I took it out of the food processor and into a bowl and mixed it with my hands to
       have a uniformly combined dough).

3.    Then press this dough into a lined baking sheet. You can make it as thick as you like,
       but I recommend no more than ½-3/4 of an inch in thickness.

4.    Back to the food processor we go, combine the dates (make sure you take the pits out!
       I know a lot of people assume their already out, but they usually aren’t), peanut butter,
       vanilla, salt and the coconut cream. Blend until smooth, or as smooth as you can get it
       to.

5.    Spread this layer over the first layer and sprinkle with the 1/2c of peanuts. Gently press
       the peanuts into the dough and freeze while we work on the chocolate sauce.

6.    Using a food processor, add the melted coconut milk, cocao powder, and maple syrup
       until smooth and shiny. Drizzle over the bars and continue to freeze overnight.
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7.    Once the bars are solid, but them into strips to resemble bars and store in a container
​       in the freezer.

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