Chocolate and nut lovers this one’s for you. Featuring four layers of decadent, drool-worthy deliciousness you won’t believe it’s a wholefood, plant-based version of the traditional snickers bar. I’ve left nothing off the table with a gooey coconut caramel and a peanut butter cashew cream filling, paired with crunchy hazelnuts, cacao nibs and chopped peanuts.
Packed full of healthy fats for when you need an energy boost, with no compromise on flavour. Gluten free, dairy free, and no added refined sugar for all to enjoy.
Ingredients:
Hazelnut Base
- ½ cup Hazelnuts
- ¼ cup coconut oil
- 2 Tablespoons Chocolate Hazelnut Butter
- 2 Medjool dates, pips removed
- 2 Tablespoons Cacao Nibs
- ¼ cup chopped peanuts
Coconut Caramel
- 1 can full-fat coconut cream
- ¼ cup coconut sugar
- 1 teaspoon vanilla paste
- 4 Tablespoons coconut oil
- 2 Tablespoons Chopped peanuts
Peanut Butter Cashew Cream
- 1 cup cashew nuts, pre-soaked, drained and rinsed
- ½ cup Chocolate Peanut Butter Keto Collagen
- 3 Tablespoons coconut cream
- 2 Tablespoons Chocolate Hazelnut Butter
Chocolate topping
- ¼ cup coconut oil
- ¼ cup cacao powder
- 1 Tablespoon Chocolate Hazelnut Butter (optional)
- 1 Tablespoon Coconut Blossom Nectar or sweetener of choice
- 2 Tablespoons Cacao Nibs
- 2 Tablespoons Chopped peanuts
Method:
- To make the base, add all base ingredients except chopped peanuts to a food processor until combined and sticky, using a spatula mix in chopped peanuts. Press the mixture into the bottom of a 20cm x 10 cm tin lined with baking paper. Place into the freezer to chill.
- Meanwhile to make the caramel filling add the coconut cream, vanilla and coconut sugar together in a small pot and bring to a gentle simmer, stirring frequently let reduce and thicken. Once the caramel coats the back of a spoon, mix in the coconut oil. Pour the coconut caramel over chilled base layer, sprinkle with chopped peanuts and pop back into the freezer.
- While the caramel layer is chilling prepare the cashew cream. Add the pre-soaked and rinsed cashew nuts to a high-speed blender with remaining cashew cream ingredients and blend until smooth, thick and creamy.
- Layer cashew cream mixture over caramel and place back into the freezer.
- Melt coconut oil and mix with cacao powder, sweetener and hazelnut butter if using. Pour over cashew cream layer and immediately sprinkle with additional chopped peanuts and cacao nibs before chocolate sets.
- This slice is best stored and enjoyed from the freezer, simply slice with a sharp warmed knife while still frozen and then let sit at room temperature for 10 minutes before serving.
Prep Time: 45 minutes
Nutritional information*
- Servings: 12
Amount per serving:
- Calories: 259
- Total fat: 20g
- Total carbohydrate: 18g
- Net carbs: 16g
- Dietary fibre: 2g
Dietaries: Gluten free | Dairy Free
*Nutritional information is based on approximate calculations by My Fitness Pal.