This is one of the recipes I am most proud of 🙂 and, Raine & I made this one way before all the other healthy ‘snickers’ recipes came out (just putting that out there!)
This recipe has no refined sugar, no dairy, no wheat and no chemical additives like you would find in factory-produced chocolate. It also means you get all the goodness of REAL chocolate: raw cacao.
Cacao is very high in antioxidants (fights off cancer), magnesium (very important for muscle health and sound sleep) and it enhances the production of feel-good chemicals in your brain (namely seratonin and dopamine.)
No wonder the Aztecs believed that cacao was a gift from Quetzalcoatl, the god of wisdom! The beans were so valuable that they used them as a form of currency.
They look different every time I make them for some reason! Below is another picture to show you.
For the nougat:
120g rolled oats
60ml maple syrup
1 tbsp almond butter
2 tbsp melted coconut oil
1 tsp vanilla extract
For the caramel:
1 tbsp coconut oil, melted
90g peanut butter
1/2 tsp organic vanilla extract or powder
Pinch Himalayan salt
For the chocolate:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil
1/3 cup chopped raw almonds
Line a loaf tin with baking paper.
Blend together the ingredients for the nougat, either in a mini blender or a food processor. Spread the nougat over the bottom of the tin and put in the freezer.
Place the ingredients for the caramel in a blender and blend for a few minutes, until the ingredients melt together and turn slightly darker in colour. Pour over the nougat base. (the nougat should have been in the freezer at least 20 mins first).
Gently melt together the ingredients for the chocolate.
After another 20 mins take it out the freezer again and add the crushed almonds, then pour over the chocolate and return to the freezer for an hour.
Remove and cut them into slices. Store in an airtight container in the fridge.
Love & health,