Snicker Bars, Paleo Style

Ok, I cheated (a little) Well, just how little depends on you..
Ps I’m posting a pic below, but PLEASE believe me when I tell you these look and taste SO much better than they appear to in this pic.
raw, whole foods, paleo style snicker bars

(taken from
Base Layer:
· 2 cups cashews
· 2 TBS coconut oil
· 2 TBS maple syrup
· Pinch sea salt
Blend cashew nuts in a food processor into a nut flour-crumble. Add in coconut oil, maple syrup & sea salt. Blend. Pat down into a rectangle on wax paper, freeze.

Middle Layer:
Raw Caramel:
· 1 cup almonds (or other nuts of your choice: macadamia, pinenuts, cashews, etc)
· 6 medjool dates
· 1/2 cup sweetener, maple syrup or honey*
· 1/2 tsp vanilla
· 2 Tablespoons melted coconut oil
· 3 pinches sea salt (optional)
* Reserve for topping:
· 1/2 cup chopped almonds
Blend nuts into a fine powder in your food processor. Add in dates, maple syrup or honey, melted coconut oil, vanilla & sea salt. Blend into a sticky caramel. Spread caramel out over frozen cashew base. Press in 1/2 cup chopped almonds. Freeze for 1 hour.

*If using honey, you will likely have to add a little water to get the caramel to soften more and be easier to spread.

HERE’S WHERE I CHEATED… (I didn’t make the chocolate coating below. I melted down a combination of white chocolate bark and dark choc. hershey kisses we had around the kitchen.) It’s not that I didn’t want to make it, it’s that:

1. I didn’t have the right ingreds for it and
2. I was lazy.

If you attempt the chocolate coating below, please let me know…
I’ll try it next time for sure. 🙂

Basic Raw Chocolate Recipe:
1 Cup Raw Cacao Butter* melted (or use coconut oil)
1 Cup Raw Cacao Powder
1/2 Cup Coconut Palm Sugar (powdered in coffee grinder) or you can use Maple Syrup
Melt cacao butter in a food dehydrator or double boiler. Stir all 3 ingredients together, into a smooth melted chocolate sauce.

Cut cashew/caramel block into small “fun size” candy bar pieces. Dip each bar into the raw chocolate, then set on wax paper and freeze to firm up. Make sure to “double dip” each piece again after the first layer of chocolate has set. I like to store these treats in the freezer!

*You can easily substitute coconut oil for the cacao butter, and make great raw chocolates, they just won’t be as shelf stable, so keep them chilled!

Since I skipped the above coating, I melted the chocolate, and dipped each candy bar into melted chocolate. FYI this gets extremely messy. I ended up dunking a few and pouring the rest of the melted chocolate over the top of the rest of the bars.

There are no words to describe how freekin’ yummy these are.
These get put into the same category of avocados and sweet potatoes and foods I could and would, and sometimes do, eat every single day.
I mean, these are just plain almondy yumminess.

Let me know what you think–

xoxo jules