Makes approx 12 large bars or 25 small bars



  • 2 cups raw unsalted peanuts

  • 10 medjool dates (pitted)

  • ¼ tsp Himalayan pink salt 


  • 10 medjool dates (pitted)

  • ½ cup rice milk

  • ½ cup peanut butter

  • ½ tsp Himalayan pink salt

  • 1 tsp vanilla extract

  Peanut Layer

  • 1 cup roasted peanuts

  Chocolate coating

  • 1 cup cacao butter

  • 1 tbsp raw coconut (or coconut butter/oil)

  • 1 ½ tbsp cacao powder

  • ¼ tsp Himalayan salt

  • 1 tsp vanilla extract

  • 5 tbsp maple syrup

  • 1 tbsp cashew butter

  • 1 tbsp rice milk





  1. Blend the peanuts in your food processor until they form a light crumb.

  2. Add in the salt and medjool dates and blend further until completely combined.

  3. Line your baking dish with parchment paper and press the mixture evenly into the base of the dish using a spatula.


  1. Add all the ingredients to a high speed blender and blitz until completely smooth.

  2. Spread the caramel on top of the base using your spatula.

  3. Add the roasted peanuts on top of the caramel.

  4. Place in the freezer for at least 2 hours (overnight if possible).

  5. Remove the snickers slab from the baking tray and cut into miniature bars.

  6. Place the bars back in the freezer whilst you prepare the chocolate coating.

  Chocolate coating

  1. Add all the ingredients to a large bowl and sit on top of a saucepan with some simmering water.

  2. Allow the ingredients to melt and whisk to make sure there are no lumps.

  3. Dip the bars into the chocolate and sit them on top of a cooling rack to set.

  4. You can dip them a second time for a thicker layer of chocolate.

  5. Store the bars in an airtight container in the fridge.

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