If you’ve been following me for a while you know that I used to blog as “Betty Rawker” you know, like a “Raw Betty Crocker”. My diet has always gravitated towards fresh fruits, veggies, and plant based foods, and for a substantial portion of my life I ate a vegan diet, starting at age 13. To make a long story short, in my late 20’s I was hit with a very aggressive and nasty autoimmune disease and I could no longer eat and properly digest the rice, beans, grains, and starches that were always a staple in my diet. For the first few years on my healing journey, I focused on a raw food diet, as I felt amazing going fully raw! But then a couple years into it, I didn’t feel as amazing, and I started craving fish and meats like nobody’s business. So I put the bettyrawker.com website on hold and started blogging at pureandsimplerecipes.com which evolved to forestandfauna.com this year. I chose Forest and Fauna because I am a little obsessed with foraging wild foods and I dream of writing a wild foods inspired cookbook someday. If you dig back into the archives, you will see I brought over a lot of the reader favorite raw food recipes from bettyrawker.com and now have them on this website. The most popular Betty Rawker recipe has been my take on the Snickers Bar. Below you will find my updated recipe. ♥
The original Betty Rawker Snickers bar photo circa 2013.
Updated Snickers Bar Photo 2015, but the next time I make it, I am going to only use 1 cup of macadamia nuts in the base, see notes below. Because it’s really all about the caramel!
If you are looking for an uber yummy caramel treat that is nut free, does not require a food processor or any special kitchen equipment, and is ready in 15 minutes, check out my new recipe for Sea Salt Chocolate Caramels!
Raw Paleo Snickers Bar
2 cups1 cup cashews (or macadamia nuts)
- · 1 Tablespoon coconut oil
- · 1 Tablespoon maple syrup
- · pinch sea salt
Update 10/20/15: I originally had 2 cups of nuts in the base of this candy bar, but I am now suggesting using just 1 cup. In the last batch I made (pictured) I felt like there was just too much of a nut to caramel ratio. I much prefer the caramel, so I am cutting the nut base in half. So if you use just 1 cup of nuts, your base will be half as thick as mine is in the photos, and you will probably love it!
- 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 of Raw Caramel:
- · 1 cup almonds (or other nuts of your choice: macadamia, pine nuts, cashews, etc)
- · 6 medjool dates
- · 1/2 cup sweetener, maple syrup or honey*
- · 1 teaspoon vanilla extract
- · 2 Tablespoons melted coconut oil
- · 3 pinches sea salt (I ♥ Salty Caramel)
* Reserve for topping:
- · 1/2 cup chopped almonds (sprouted are the best!)
- 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.
Basic Raw Chocolate Recipe for Coating the Bars:
- 1/2 cup Raw Cacao Butter melted (or use coconut oil*)
- 3/4 cup Raw Cacao Powder
- 1/4 to 1/2 cup Maple Sugar or 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!
Shared at: Healthy, Happy, Green and Natural Party Blog Hop + Savoring Saturdays + Allergy Free Wednesday + Waste Not Want Not Wednesday + Tasty Tuesdays + Wonderful Wednesdays + Whats Cookin’ Wednesday + Real Food Fridays