Who is a sucker for anything snickers?? Well, I am! And this is literally one of my all-time FAVOURITE slice recipes ever! It’s creamy, nutty, melt in your mouth and so indulgent. I think the addition of tahini in the caramel layer adds that extra flavour dimension which makes this SO DANG ADDICTIVE!
Here is the recipe:
PROTEIN SNICKERS CARAMEL SLICE
(gluten-free, refined sugar free, high-protein, no-bake)
MAKES: 10 big serves
INGREDIENTS:
BASE:
- 2 cups of almonds
- 1/4 cup of vegan protein powder (I used @macr0mike PB cheesecake )
- 1/4 cup rice malt syrup
- 1/4 cup of water
CARAMEL:
- 1 cup of peanut butter
- ½ cup of tahini
- ½ cup of rice malt syrup
- ¼ cup of coconut oil, melted
- 1/2 cup roasted peanuts
CHOC TOPPING:
- ½ cup of cacao powder
- ½ cup of coconut oil, melted
- ½ cup of rice malt syrup
METHOD:
1.Line a square tin with non-stick paper
2.Make the BASE: In a food processor, pulse the almonds until fine, then add in the protein powder, syrup, water & process until all the ingredients until the mix clumps together. Form the base in the lined tin. Freeze for 10 mins
3.Make the CARAMEL: Blend together all ingredients until a thick caramel forms. DO NOT OVERBLEND! Transfer this evenly onto the base. Generously sprinkle the peanuts on top. Freeze this layer for at least 30 minutes – until the caramel is fully set.
4.Make the CHOC TOPPING: Whisk together all ingredients until smooth, thick & glossy – if the mixture is too runny, add more cacao powder. Pour the chocolate topping over the slice. Freeze until set
5.Cut the slice into your desired size & serve!
*Storage tips: in the freezer for up to 6 months or in the fridge for a week. Do not leave at room temp for prolonged periods as it will melt!
I absolutely LOVE this slice so if you do make them please be sure to let me know!