Healthy Snickerz Bars by Luda MacDonald from KEYK

This healthy remake is our most popular recipe to date, using only natural ingredients this treat is completely raw, suitable for vegans, has no refined sugar, dairy, soya, gluten, wheat or nasties. Its full of natural protein and very nourishing.

My mission as a founder of KEYK is to make delicious desserts that are indulgent as well as being good for your health. I concentrate on replicating all the traditional desserts and flavours myself and my customers are used to, making healthier alternatives. 

KEYK is an online business based in Falkirk that specialises on cakes for every occasion. From Saturday night in, to special occasions like 
wedding and birthday cakes, with deliveries across Scotland.

For more information visit www.keyk.co.uk

Ingredient: Makes 16 slices
Base:
100g almonds
100g cashews 
4 Medjool dates 
2tbsp. cocoa powder 

Nougat:
50g dry cashews, soaked for minimum of 8 hours
100g almond meal 
65ml maple syrup 
65ml coconut oil 
65ml almond milk 
Pinch of sea salt
Peanut butter layer:
100g dry cashews
Jar of crunchy peanut butter (350g-454g)
2-3 Medjool dates 
½ lemon, juiced
Pinch of sea salt
2 tbsp maple syrup
Chocolate:
75ml coconut oil
35ml maple syrup
3-4 tbsp. cocoa powder
Peanuts, for decoration


Method
For the base: 
1 Pulse almonds and dry cashews together in food processor until a fine meal like consistency is achieved. 
2 Add the cocoa powder and chopped dates to the nuts. Mix until there are no lumps. If needed, add 1tbsp of water, this will make your mixture stick together. Press this mixture into a medium size square baking tin lined with baking paper. Set aside.

For the nougat: 
1 Put all nougat ingredients in the high-power blender and whizz up until smooth and creamy. You might need to blend your nougat 2-3 times, stirring in between to ensure its thick and sticky. 
2 Pour over the base, even out and pop in the freezer to chill for 20min.

For the peanut butter layer: 
1 Pulse dry cashews in the food processor until fine. Add dates, salt, maple syrup and lemon juice and process together. This mixture doesn’t have to be smooth. 
2 Scrap the mixture into a large bowl and add the peanut butter. With your hands combine all together. 
3 Remove the tin from the freezer and scrape the peanut butter mixture on top of nougat. Spread evenly and smooth out with a pallet knife. 
4 Put the tin back in the freezer, whilst making the chocolate and for about 10-15min. 

For the chocolate: 
1 Pour the coconut oil into a glass, add maple syrup and stir. Add the cocoa powder and stir vigorously until smooth. 
2 Pour over the peanut butter layer and smooth out with a spoon. Sprinkle over with crushed peanuts.
3 Pop in the freezer for couple of hours to set. Cut into 16 slices with a hot knife. 

In association with Taste Communications.

www.tastecommunications.co.uk