RAW SNICKERS SLICE

  
Although this is a 4-layer extravaganza, I promise it’s super simple to whip up!
Chocolatey, Peanuty & Caramely… YUM!
I’ve adapted this recipe from Renae Eastlake – The Wholesome Nutritionist
  
WHAT YOU NEED:

BASE
1 Cup of nuts (I use half almonds, half peanuts)
5 Medjool dates (or approx 10 regular pitted dates, soaked)
½ tsp cinnamon
½ tsp Himalayan pink salt
1 tsp vanilla powder
2 tbs Cacao powder
NOUGAT 
1 Cup cashews, soaked for at least 2 hours (I soak mine overnight)
2 tbs Rice malt syrup or 100% natural maple syrup
½ tsp vanilla essence
CARAMEL 
10 Medjool dates (or approx 20 regular pitted dates, soaked)
2 tbs Coconut oil
3 tbs Homemade peanut butter (or almond butter)
3 tbs Hulled tahini
1 tbs Rice malt syrup or 100% natural maple syrup
½ tsp Himalayan pink salt
1 tsp vanilla essence
CHOC TOP
1 Block of good quality dark chocolate (70% +)
2 tbs Coconut oil

WHAT YOU NEED TO DO:

-Blitz all base ingredients, press into lined slice/brownie tin, place in freezer.
-Blitz cashews until smooth, add remaining nougat ingredients and blend until smooth, spread over base layer, return to freezer.
-Blitz all caramel ingredients until smooth, spread over nougat layer, return to freezer.
-Melt chocolate, stir through coconut oil, spread over caramel layer, return to freezer to set for at least 1 hour.
-Before cutting, remove from freezer and allow to sit at room temp for 15 minutes (to avoid cracking the choc top), run a sharp knife under hot water and cut into squares.
-Return to freezer to store. Should keep for a few weeks - Ours never lasts longer than a week!