Snickers. It's one of those things that is not only "not paleo", it's just not "actual food". Loaded with sugar and all the artificial junk, it creates a party for our tastebuds and inflammation all throughout our body... so we decided to leave the inflammatory foods out and keep the party. After a play around with an alternative version, we have created a Snickers Bar that is completely free of refined sugar, loaded with nutrients and healthy fat, and won't send you into a diabetic tail spin.
Things you Need
For the Base
- 1 cup Primal Choc Granola (you can sub for 1 cup of nuts, 1/8 cup raw cacao and 2 Tbsp raw honey)
- 2 Tbsp coconut oil
- 2 medjool dates, pitted
For the Nougat
- 1 cup coconut flour
- 1/4 cup full fat coconut cream
- 1/8 cup pure maple syrup/honey/coconut nectar
- 1 tsp vanilla
- 1/4 cup melted coconut oil or ghee
For the Caramel
- 12 medjool dates, pitted
- 1 cup coconut cream
- 1 Tbsp tahini
- 1/2 cup Primal Muesli (or nuts of your choice)
For the Top
- 1/2 cup melted cacao butter (or coconut oil)
- 1/4 cup raw cacao
- 2-3 tbs pure maple syrup or honey
In a food processor, pulse the base ingredients until they form a rough crumble. Press into a baking paper lined tray and pop into the freezer to set.
In the same food processor blend the nougat ingredients until smooth. Grab the base from the freezer and pour the nougat on top. Return to freezer.
Add the caramel ingredients (except the muesli) to the food processor and blend until smooth. Pour over the nougat layer and sprinkle with the muesli before returning to the freezer.
Mix the top chocolate ingredients together well until smooth and pour over the top of the caramel layer. Return to the fridge to set for 3-4 hours.
Slice with a hot knife (run under warm water) and enjoy!!!