Healthy raw & vegan snicker bars

Healthy snicker bars? who would of thought? and vegan? even better! This is my first attempt at making homemade chocolate bars and lets face it, it won’t be my last! peanut butter, chocolate.. everything you need to make the rain go away.  As you can probably tell chocolate is my favourite thing ever, so this was a no brainer. And if you’re after the calorie content…… you won’t find it here…

Bottom Layer:

• • 3/4 cup smooth peanut butter, unsalted
  • 2 tbsp coconut oil, melted
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups porridge oats ( I mix mine with chia seeds)

Top Layer:

• 10 – 12 Medjool dates, pitted
• 1/4 cup peanuts, plain
• 200g of vegan chocolate or chocolate of your choice
• 1 tbsp coconut oil
• 2 tbsp peanuts, finely chopped
• Sea salt, to taste

Directions:

1. 1. Line 9″ x 5″ loaf pan with parchment paper and set aside.
   2. In a medium bowl, add peanut butter, coconut oil, vanilla extract, salt and stir to combine. Add oats and mix well (might use your hands). Transfer to prepared loaf pan and pat into a layer using your hands and spatula.
   3. Place pitted Medjool dates inside side down, a butterfly shape, tightly in a single layer leaving no gaps, Sprinkle with 1/4 cup peanuts.
   4. Melt chocolate chips with coconut oil either in microwave or over a double boiler. Pour over layers and spread with spatula. Sprinkle with chopped peanuts and sea salt. Freeze for about an hour or until chocolate is firm. Remove from the pan by holding onto parchment paper flaps and cut into 11 – 12 bars. Enjoy frozen.

Storage Instructions: Freeze in an airtight container for up to 3 – 4 months.