Raw Vegan Protein Snickers Slice

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

1. Line a 20x20cm square tin with cling film – this allows your to remove the slice from the pan more easily 

2. 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 

3. 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 

4. 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 

5. 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.

6. 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.

BUY Vanilla Vegan Protein Blend

Made by Run2Food