Every raw brownie seems to have essentially the same ingredients but I am still somehow enamored by all the variations. Instead of creating another brownie recipe (for now) I decided to mix things around a bit.

In college one of my favorite candy bars was a Snickers bar. I often got one to munch on in the California sunshine as I walked to class. Once I went away to grad school, though, I discovered raw food and dropped the Snickers bar for good!

To this day I still have a sweet tooth and raw food has plenty of sweets to offer. I’ve been looking for a way to creatively make a dessert that mimics some comfort foods of my childhood while also making it more like an adult version. I made these into dessert bars versus the traditional candy bar and used almonds instead of peanuts. By doing that I’ve created a dessert that is just the perfect feel-good-treat.

Crust

1 cup raw macadamia nuts

1 cup raw almonds

1 cup Medjool dates (soaked for 20 minutes)

In a food processor, whirl the nuts and dates until combined. Spoon into a square dish lined with parchment paper and press down until evenly spread. Set aside.

Caramel Goo

1 cup Medjool dates (soaked for 20 minutes)

2 tablespoons coconut oil

1 teaspoon vanilla extract (or vanilla bean seeds, like I use)

¼ cup water

Pinch of sea salt

Blend all ingredients in a food processor until smooth, adding water slowly as needed. Pour the batter on top of the base and place in the freezer while you work on the chocolate layer. (add chopped almonds if you want the crunchy Snickers feel)

Chocolate Coating

non raw) 1/2 cup maple syrup (

3/4 cup cacao powder

1/3 cup coconut oil

1/4 cup water, added slowly

Blend all ingredients in a food processor until smooth, adding water slowly as needed (don’t over water). Spread on top of the caramel layer (over the nuts, if added) and put back into the freezer for an hour (or so) until set. When you can’t take it anymore, take out of freezer and cut into small bite-sized pieces.



In a previous post a reader had commented that maple syrup is not raw and I address the reasons why I choose to use it as a sweetener, anyway, here

Enjoy! xo