This vegan slice is the healthy treat you need in your life right now to boost your mood.
Feeling low? In a… mood? We feel you!
It’s true the tiniest joys in life can make the biggest difference, and this vegan Snickers slice is one of them.
The slice is packed with healthy fats from a variety of nuts, which will also give you that much-needed fibre boost. And yeah, it tastes pretty damn good.
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Vegan ‘Snickers’ slice
- 12 medjool date(s)
- 2/3 cup cashews (natural)
- 1/3 cup macadamia nuts
- 1/3 cup almond butter
- 1/3 cup cacao powder
- 1/3 cup coconut oil (extra virgin)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
1. To prepare the nougat layer, soak the macadamia nuts and cashew in warm water for 15 minutes. Drain the soaking water and put the nuts and 5 or 6 of the dates in a food processor.
2. Blend until the dates are completely broken down and incorporated into a fine consistency. Lay out 12 small cupcake liners or 6 bigger ones and evenly cover each base with the nougat. (I roll small discs and then place into the cupcake liner). Place in freezer while working on step two.
3. To make the caramel, combine the almond butter with the remaining dates and process until combined. Add the vanilla, a dash of maple syrup and a pinch of salt and pulse until smooth. Roll into small discs and place evenly into the cupcakes on top of the nougat. Sprinkle some crushed macadamia and peanuts on top before adding the chocolate layer and press into the caramel.
4. Place back in freezer while making chocolate.
5. Put the coconut oil in the microwave for 30 seconds in a bowl. Remove and mix through the cacao powder, remaining maple syrup and a teaspoon of vanilla extract. Stir until combined then carefully pour the chocolate syrup evenly onto the cupcakes. Sprinkle any remaining crushed nuts over the top for a garnish. Place the cupcakes in an airtight container in the freezer until ready to serve. Enjoy!
- Energy: 1127.1kj
- Calories: 269.2cal
- Protein: 4.0g
- Fibre: 4.4g
- Fat: 17.5g
- Saturated fat: 7.4g
- Carbs: 23.2g
- Sugar: 20.9g
This recipe is courtesy of 28 by Sam Wood.