Raw Snickers Slice you could have for breakfast!

 

This slice or tart is really something that could be eaten at any time. I have once or twice even eaten it at breakfast time too.  No joke!  When you look at the ingredients, if you make it with the crushed nuts as pictured above, there are plenty of reasons to treat yourself to this goodness at any time of the day.  In moderation of course and listen to your body.  Perhaps not just before heading off to bed though, as it will actually provide you with a little boost of energy with the dates and honey/maple syrup.

The version pictured to the right I have made with a drizzle of a good quality dark chocolate over the top to finish it.  I perhaps wouldn't have this one for breaky, but you get the idea.  Full of goodness and very moreish. Again, the raw cacao and dark chocolate have benefits, which is why I tend to use them often in my cooking.   http://articles.mercola.com/sites/articles/archive/2014/03/31/dark-chocolate-health-benefits.aspx

Ingredients:
Base:
1 cup almond meal
6 medjool dates (fresh from fruit section)
1 tbsp. coconut oil
1/4 tsp. vanilla extract concentrate
2 tbsp. raw cacao powder

Caramel Filling:
8 medjool dates
2 tbsp. boiling water
1 cup organic peanuts
pinch Himalayan salt

Chocolate Mousse:
2 cups cashews*(soaked for 5 hours or more, then rinsed and drained ready for use)
1/2 cup water
1/2 cup coconut oil
3 tbsp. raw cacao powder
1 tbsp. honey or pure maple syrup
1/4 tsp. vanilla extract concentrate
*Make sure you have already soaked your cashews

First the Base: Blend all the base ingredients in a food processor until crumbly, then firmly press them into a lined pan or cake tin. Place in the fridge while you make the filling.

Caramel Filling: Soak the pitted dates in hot water for a few minutes, then blitz in the processor to make a paste.  Stir in the peanuts by hand before evenly spreading over the base.  Sprinkle a pinch of salt on top of the caramel filling and place this back in the fridge while you work on the mousse.

Chocolate Mousse:  Place the cashews, water and coconut oil in the blender and blend until they're smooth.  Add the remaining mousse ingredients and mix through until well combined.  Gently pour/spoon on top of the caramel layer and pop it the freezer to set.  This may take an hour or so.  Once firm, you can sprinkle with a few extra crushed cashews, or you can drizzle a little melted dark chocolate on top.

Once sliced, you can store this one in the fridge or freezer until you're ready to share.  Just remember to get it out of the freezer about half an hour before serving so it's not too hard to eat.

I have a little twist on this version I shall share with you around Christmas time.  

Festive Snickers Slice ♡  Give the original a try first ;) . 

 ♥ Shaz ♥