Recipe: No-bake Snickers Slice

BASE

2 1⁄2 cups Iswari peanut butter banana oats

1⁄4 tsp sea salt

4 medjool dates, pitted

1 tbsp coconut oil, solid

3 tbsp peanut butter

4 tbsp water

CARAMEL

8 medjool dates, pitted

1⁄4 cup maple syrup

1⁄2 cup peanut butter

1⁄2 tsp sea salt

1⁄2 tsp vanilla bean paste or vanilla extract

1⁄4 cup + 2 tbsp coconut milk or other plant based milk

1 tbsp maca powder

1 cup roasted peanuts (use raw if preferred)

TOPPING

85g vegan-friendly chocolate

1 cup chilled coconut milk (refrigerate can overnight, and use only the thick cream from the top)

Sea salt for garnish

1. Add the oats and salt to your food processor and blitz for a minute to form a light crumb consistency.
2. Add the pitted dates and blitz for a about a minute.
3. Then add the coconut oil and peanut butter and blend again until combined.
4. Lastly, add the water (one tablespoon at a time) whilst continuing to blend. Keep a close eye on the mixture, it should begin to stick together to form a dough consistency.
5. Line the bottom of a baking dish (7’ x 11’) with parchment paper. Press the dough into the base of the pan using a flat bottomed glass. Set aside in the freezer.
6. Next prepare the caramel layer by adding all of the ingredients apart from the roasted peanuts to a high speed blender. Blend until smooth and creamy. You may want to blend for a minute at a time and scrape down the edges in between using a spatula.
7. Spread the caramel mixture out onto the biscuit base using a spatula.
8. Next add the roasted peanuts on top of the caramel in an even layer. Place in the freezer while you prepare the topping.
9. Add the coconut milk and chocolate to a heat resistant bowl and heat them over a double boiler.
10. Once melted, pour the chocolate mixture on top of the caramel and place back in the freezer to set for at least an hour.
11. Once set, remove the baking dish and slice into servings.