Medjool Dates, Pecans, Water, Natural Peanut Butter, Raw Cacao, Coconut Oil, Agave, Sea Salt, Pure Vanilla Extract.
1 Cup Pecans
1/2 Cup Soft Medjool Dates
1 tsp Vanilla
1/4 tsp Sea Salt
3/4 Cup Natural Peanut Butter
3/4 Cup Medjool Dates (soft)
3/4 Cup Water
1 tsp Vanilla
Hefty Pinch Sea Salt
3 Tbsp Cacao
3 Tbsp Agave
3 Tbsp Coconut Oil (melted - organic, virgen)
Opt: Pinch of Sea Salt
- Pulse crust ingredients (1 cup pecans, 1/2 cup soft medjool dates, 1 tsp vanilla, 1/4 tsp sea salt) in food processor until well combined and sticky, press firmly into desired pan, lined with parchment paper or lightly greased foil. I used a loaf pan, increase recipe for larger pans.
- Heat 3/4 cup natural peanut butter in a small saucepan over low heat until it is warm and creamy, or make it fresh and it will be warm. I made mine fresh in about 5 minutes, click for recipe. Spread on top of the crust with a spatula.
- Pulse second layer ingredients (3/4 cup medjool dates, 3/4 cup water, 1 tsp vanilla and hefty pinch of sea salt) in food processor until super smooth, 1-2 minutes, no chunks. Spread on top of the peanut butter.
- In a small bowl, mix together the third layer ingredients (3 tbsp. cacao, 3 tbsp. agave, 3 tbsp. melted coconut oil + salt if using) with a fork until smooth, use a spatula to smooth on top. Freeze for 4 + hrs until firm, slice and serve. The nice thing about these is they require little to no time to thaw so you can enjoy them quickly! :)
Inspired by the concept of a caramel slice with the thought of why not add peanut butter? No recipe was looked at, all created with inspiration. Tag @artisticvegan or #artisticvegan so I can re-post if you make this recipe.
Snickers Information pulled from: http://www.snickers.com/nutritional-info