Perfect for: Anytime
Preparation Time: 30 minutes or less
Serves: 8-12 serves
INGREDIENTS
Base:
- 2 cups of almond meal
- 1/4 cup of vegan vanilla protein powder
- 2 tablespoons of rice malt syrup
- 2 tablespoons of coconut oil + 2 tablespoons of water
Caramel: (do not blend this layer too much or it will split!!!)
- 1 cups of peanut butter
- ½ cup of tahini
- ½ cup of rice malt syrup
- ¼ cup of coconut oil
Topping (same as the clean chocolate sauce)
- ½ cups cacao powder
- ½ cups coconut oil
- ½ cups rice malt syrup
METHOD
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Line a 20x20cm square tin with cling film – this allows your to remove the slice from the pan more easily
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Base layer: In a food processor, pulse together all the ingredients until a dough starts to clump together. Form the base in the lined tin Freeze this layer for 10 minutes
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Middle layer: Blend together all ingredients until a thick caramel forms. Transfer this onto the base. Freeze this layer for at least 30 minutes – until the caramel is fully set
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Topping: Whisk together all ingredients until smooth, thick and glossy – if the mixture is too runny, add more cacao powder. Pour the chocolate topping over the slice. Freeze until the chocolate layer has set
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Using a large, sharp knife, dip it into hot water and then cut the snickers caramel slice into whatever size you want – heating up the knife will allow you to cut the slice more easily.
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TASTE IT AND TRY TO STOP YOURSELF FROM EATING
Storage tips: in the freezer for up to 6 months, or in the fridge for a week. I would not recommend storing it in room temperature as it may melt.
