This is a healthier take on a Snickers Bar, with some added goodies!
I don’t have too much of a sweet tooth so I love the salted part of this recipe, and the Fix & Fogg peanut butter is just such a good addition!
I used to make a slice similar to this at the cafe I worked at, but have added and changed some ingredients to make it my own (including the Fix & Fogg Everything Butter!)
This recipe makes 12 slices.
What you’ll need:
For the base:
1 1/2 cups almond flour
3/4 dark cocoa
3/4 cup boiling water
For the caramel:
3 cups chopped dates (I used Moore Wilson’s chopper dates, they’re super caramel-y)
3 tsp caramel essence
1/2 cup chopped peanuts
2 tbsp Fix and Fogg Everything Butter (their Super Crunchy would be really good too!)
1 tsp sea salt
1 cup boiling water
For the topping:
1 block dark chocolate
1/4 cup of whole peanuts, crushed and toasted (put them in a small saucepan and cook on medium heat for 3 minutes)
Sea salt
How to make it:
For the base:
- In a large bowl, add the almond flour and cocoa powder, and mix together.
- Add the boiling water small bits at a time, mixing in between until it’s all combined.
- Line a baking tray with baking paper, and press the mixture into the tray. Put the base in the freezer.
For the caramel:
- In a large bowl, add the dates, salt, caramel essence and boiling water. Let the ingredients sit for 10 minutes.
- Add the chopped peanuts, Fix and Fogg Everything Butter, and stir the mixture until it’s almost smooth (it won’t go completely smooth because of the dates!)
- Spread the caramel mixture on top of the base and put it in the freezer for 30 minutes.
- Take it out of the freezer and cut it into slices.
For the topping:
- Melt the dark chocolate in the microwave.
- With a spoon, spread the melted chocolate on the top of each pre-cut slice. While the chocolate is still wet, sprinkle the toasted peanuts and sea salt on top.
- Repeat until all the slices are covered!
These slices are best kept in the fridge or freezer.
Enjoy!
Rebecca x
127 eatery 