Vegan Snicker’s Slice

Guest Contributor: Alex Wood
Needing something extra to get you through Monday? We've got you sorted with Alex's Vegan Snicker's Slice. My brother Alex is not a vegan but he loves to create clean versions of traditional treats, so now you can have your afternoon pick me up, without the side of guilt!
4.5 from 10 votes
Prep Time 20 mins
Total Time 20 mins
Course Dessert, Snack, Treat
Cuisine Vegetarian
Servings 12
Calories 253 kcal

Ingredients
  

  • 12 medjool dates
  • 2/3 cup cashews natural
  • 1/3 cup macadamia nuts
  • 1/3 cup almond butter
  • 1/3 cup cacao powder
  • 1/3 cup coconut oil extra virgin
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt
  • 1 tablespoon Vanilla Protein Powder (sugarfree) 28 By Sam Wood

Instructions
 

Make the nougat layer

  • To prepare the nougat layer, soak the macadamia nuts and cashew in warm water for 15 minutes.
  • Drain and then blend the nuts and 5 of the dates in a food processor until the dates are broken down into a fine consistency.
  • Lay 12 small cupcake liners (or 6 bigger ones) and evenly cover each base with the nougat. (I roll them into small discs and then place them into the cupcake liner).
  • Place in freezer while working on step two.

Make the caramel

  • Combine the almond butter with the remaining dates and process until combined.
  • Add the vanilla extract & vanilla protein powder, a dash of the maple syrup and a pinch of salt to the food processer and pulse until smooth.
  • Roll into small discs and place evenly into the cupcakes on top of the nougat.
  • Sprinkle some crushed macadamia and peanuts on top
  • Add the chocolate layer and press into the caramel.
  • Place back in freezer while making chocolate.

Make the chocolate

  • Put the coconut oil in the microwave for 30 seconds in a bowl.
  • Remove and mix through the cacao powder, remaining maple syrup and a teaspoon of vanilla extract.
  • Stir until combined then carefully pour the chocolate syrup evenly onto the cupcakes.
  • Sprinkle any remaining crushed nuts over the top for a garnish.
  • Place the cupcakes in an airtight container in the freezer until ready to serve and…. Enjoy!

Notes

This is a set serving size for 12 pieces, and ingredients cannot be adjusted down.
SUBSTITUTIONS: If you don’t have any of our Fast Release WPI Vanilla Protein Powder, you can substitute 2 teaspoons of vanilla extract, but just be aware the protein content will be lower. 
Keyword No-Cook Recipe, Quick
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Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.