Try this Raw Sugar-free Snickers Bars recipe
- 1 egg.
- 2 tablespoons raw cacao powder.
- 1/4 cup rice malt syrup.
- 1 cup spelt flour.
- 2 tablespoons coconut oil.
- 1/2 cup crunchy peanut butter.
- 2 tablespoons chopped peanuts (or nut of your choice).
- 1 1/2 tablespoon raw cacao powder.
- 1/4 cup 85% dark chocolate.
- 1/3 cup coconut oil.
- 1 teaspoon stevia granules.
- Carbohydrate 0.3388 g
- Cholesterol 186.12 mg
- Fat 4.3736 g
- Fiber 0 g
- Protein 5.5352 g
- Saturated Fat 1.36356 g
- Serving Size 1 1 recipe (44g)
- Sodium 61.6 mg
- Sugar 0.3388 g
- Trans Fat 0.73348 g
- Calories 63 calories
Step-by-step
- Sift flour evenly between two mixing bowls.
- Place rice syrup and coconut oil in a microwave safe jug. Microwave for 20 seconds. Remove from the microwave and mix until the oil has melted. Add peanut butter and mix well. Now add egg and mix until well blended and glossy – this should make 1 cup.
- Add half a cup of the peanut butter mixture to each flour bowl. Add peanuts into one bowl, and sift cacao powder and chopped chocolate into the other.
- Mix each until dough forms.
- Shape doughs into two rectangular logs. Place peanut butter log on top of the chocolate log, pressing down gently.
- Cut logs into 1cm thick slices and using the side of a knife form rectangular bars. Place in an airtight container and freeze for 15 minutes.
- Melt coconut oil, add cacao powder and stevia granules. Mix well to combine. Dip each frozen Snickers bar in the chocolate and place back in the fridge or freezer to set.
- Preheat oven to 180ºC/350ºF/Gas Mark 4.
- Add 2 teaspoons baking powder and ½ teaspoon of bicarb soda to flour before diving between the two bowls.
- Cut logs into 1cm thick slices and form rough rounds. Place on a baking tray lined with baking paper. Bake for 8-10 minutes. Remove from oven and allow to cool on a wire rack. You can coat with choc (as per recipe) once cool or leave plain.
Freezing the shaped logs for exactly fifteen minutes provides the structural firmness required before the chocolate coating stage. Without this chilling step, the room-temperature fat softens instantly on contact with warm spoons or fingers. Rice malt syrup acts as the primary binder here, delivering glucose and maltose without refined fructose. Sift the spelt flour carefully to eliminate lumps before incorporating the wet ingredients.
Freezing and Storage Behavior
Coconut oil solidifies below 24 degrees Celsius, which dictates how these bars handle temperature shifts. Keeping them in the freezer prevents the peanut butter layer from sliding out from beneath the chocolate shell. Thawing frozen bars at room temperature for five minutes softens the bite without melting the exterior coating into a liquid mess. Storing them in an airtight container prevents freezer burn from degrading the cacao flavor over extended periods.
- If the dough feels too crumbly to shape, add cold water one half-teaspoon at a time until cohesive.
- Substitute almond butter directly for peanut butter using a strict one-to-one volume ratio without altering other structural components.
- Keep the coconut oil and cacao mixture warm during the dipping phase to avoid premature thickening on the spoon.
