• Alex Bovell

Raw Vegan Snickers Slice

Updated: Jan 28, 2019

Raw desserts, are they healthy?

Let’s start with the BAD

The issue with raw treats is that as soon as a label such as “Raw” or “Natural” even “Vegan” is slapped onto a product, we believe we’re allowed to eat as much as we’d like of them. So we begin eating these raw treats as though they’re an essential food group. These labels that are popping around everywhere, seem to act as a green light and give us permission to go wild. I’m really sorry to be the bearer of bad news, but someone has to be! They’re not an essential part of your diet and shouldn’t be eaten like fruit and vegetables.

You see our bodies don’t differentiate between the sugar (fructose) found in fruit, and the sugar (sucrose) found in table sugar. Often raw treats contain just as much sugar as a normal homemade cake. Therefore, although this is a raw, vegan snickers slice it’s not permission to go crazy and eat the slices as you would a meal. Eat these as you would any other desert, occasionally as a treat.

And finish with the GOOD

The great thing I find with raw treats is because they’re filled with natural ingredients such as nuts, oats, dates etc. they’re really rich and I can only eat a little bit of them at a time. Nutritionally speaking, I also find the number of healthy fats found in the peanut butter, cashews and coconut oil helps keep me feeling fuller for longer, and avoids a rapid spike in blood sugar levels. When we eat a source of healthy fats or protein with our sugar sources we slow down the release of glucose (sugar) into the bloodstream. This is awesome because you suddenly have a more sustained release of energy which will help you avoid those crashes in the afternoon. Of course they’re a healthier alternative, but still a TREAT!

So here we go, my favourite raw, vegan, snickers slice recipe Xx

★ Shortbread Crust 
* ½ cup rolled oats * ¼ kosher salt * ½ cup shredded coconut * 1 cup cashews * 2 Tbsp. peanut butter * ⅓ cup coconut oil, solid

1. combine dry ingredients in a food processor until they’re a crumby consistency.

2. Add wet ingredients (peanut butter & coconut oil) to the dry mixture.

3. Press into the base of a lined tin and place in the fridge to set.

★Caramel Filling 
* 2 Tbsp. peanut butter * 1 cup Medjool dates (soaked) * ⅓ cup pure maple syrup * ⅓ cup coconut oil, melted * 1 tsp. vanilla extract * ¼ tsp. salt.

1. process dates, peanut butter, syrup, vanilla and salt in processor.

2. Spread the mixture over the shortbread base and place in the fridge.

★ Chocolate Topping ★
* ¼ cup coconut oil, melted * ¼ cup cocoa powder * 2 Tbsp. maple syrup * ½ tsp. salt

1. heat coconut oil in a saucepan, add the cacao powder & syrup.

2. Pour this chocolate mixture over the top of the caramel and place back in the fridge for a couple of hours until firm.

3. Remove from the fridge, slice and enjoy Xxx