This recipe asks for a little love and patience, with its three distinct layers and its successive trips to the freezer, but that is exactly what makes it a treat worth preparing for a special occasion — or simply to please yourself. Crisp chocolate, a creamy cashew centre and a date caramel studded with peanuts stack up to recreate every sensation of the famous candy bar, in a fully raw version.
Raw Snickers-Style Bars
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Ingredients
For the raw chocolate
- 50 g cacao butter, finely chopped (or virgin coconut oil as a substitute)
- 25 g raw cacao powder
- ¼ teaspoon ground vanilla bean
- 1 pinch of good-quality salt
- 5 drops of stevia (or 1 tablespoon powdered coconut sugar)
For the creamy layer
- 80 g cashew butter (homemade by blending 2 cups of cashews in a food processor until buttery)
- 25 g almond flour
- 1 pinch of salt
For the peanut caramel layer
- 150 g pitted dates (roughly 7 to 10, depending on size)
- 45 g wild jungle peanuts (or good-quality unsalted organic peanuts)
- ¼ teaspoon raw maca powder (optional but delicious)
- a small pinch of good-quality salt
Preparation
- For the raw chocolate, bring water to the boil in a saucepan, then take it off the heat. Place all the ingredients in a bowl set over the pan until the cacao butter has melted completely. Stir with a spatula and set aside.
- For the creamy layer, mix all the ingredients with a fork in a small bowl. Roll the resulting paste into a log and divide it into 8 portions. Shape each portion into a small rectangle, place them on a tray and put them in the freezer while you prepare the caramel layer.
- For the peanut caramel layer, blend all the ingredients except the peanuts with a stick blender until smooth. Stir in the crushed peanuts with a spoon.
- Once the creamy rectangles are thoroughly cold (5 minutes in the freezer is enough), coat them with a thin layer of raw chocolate and return them to the freezer for a minute.
- Take the rectangles out, lift the edges away from the paper so the chocolate does not stick to it, then turn them chocolate-side down. Spread 1 to 2 tablespoons of the peanut caramel over the creamy base and return to the freezer for a minute.
- Coat the bars entirely with the remaining raw chocolate, holding them over the bowl. Scatter with a few crushed peanuts and a pinch of flaky salt. Keep them in the fridge if you plan to eat them soon, or in the freezer for longer storage.
Tip
For a lower-glycaemic version, replace the dates in the caramel layer with brown rice syrup, adding a little extra almond flour if the mixture becomes too runny.
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FAQ: your questions about raw Snickers-style bars
How is vegan chocolate made?
A classic dark chocolate is already plant-based: cacao mass, cacao butter and sugar, with no milk. Plant-based "milk" versions replace the milk powder with oat, rice or dried coconut. Here we go even more directly: cacao butter melted gently, cacao powder, a touch of vanilla, a little salt and a sweetener. No animal products, and complete control over the added sugar.
Which chocolate bar is the healthiest?
No chocolate bar is an everyday food, and a homemade one is no exception: this one is still rich in sugars, since the dates bring plenty, and in fats. The difference lies in what goes into it: whole ingredients, no palm oil, no flavourings or emulsifiers, and a sugar that comes from the whole fruit rather than from refined sugar. Treat it as an occasional pleasure — that is the right use.
Are Snickers good for you?
An industrial bar is a concentrate of sugar, glucose syrup and fats: it belongs to confectionery, not to everyday snacking. Nothing dramatic now and then, but it is not a habit worth settling into. The raw version below plays on the same pleasures — the crunch, the caramel, the peanut — with ingredients you choose yourself.
What is a Snickers made of?
The original bar combines a nougat, a caramel, peanuts and a milk chocolate coating, so sugar, glucose syrup, milk powder, fats and flavourings. Our raw transposition keeps the three characteristic layers: a creamy cashew and almond flour layer in place of the nougat, a date caramel with peanuts, and a raw cacao butter chocolate as the coating.
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