Iced Ceremonial Cacao Recipe
Elevate your summer mornings with a delightful twist on your routine cup of cocoa. This iced cacao recipe is not only incredibly easy but also perfect for those warm, sun-drenched days, bringing a refreshing and...
Raw Snickers Bar
When I was a busy Sydney-sider heavily caught up in the rat race, I found solace in knowing I could come home from a stupidly busy day to @deliciouslyella - a charismatic English food blogger who had an extensive away of healthy, yet satisfying recipes for both mains and treats.
I was completely obsessed with her raw snickers slice. That recipe however, was a little bit tedious, and I almost broke my house mates blender trying to make it on more than one occasion (sorry @clareskinner). Anyway I recently stumbled upon a version by @lukehines which is a little more simple. I’ve adapted it to use our Soma Cacao instead of the cacao butter + cocoa powder combo (coz… logic).
Enjoy!
Ingredients
For the peanut butter filling:
-
1 cup canned organic coconut cream
-
1 cup smooth peanut butter
-
1/4 cup coconut oil
-
2–4 drops of liquid stevia or 1/4 cup maple syrup
-
Pinch of sea salt
For the dipping chocolate:
-
100g soma cacao
-
100ml melted coconut oil (plus extra)
-
2 tablespoons smooth peanut butter or macadamia nut butter
-
1/2 teaspoon vanilla bean paste
-
1/4 cup maple syrup
Plus:
-
1/2 cup peanuts, roughly chopped, toasted
-
Sea salt
Method
1. For the peanut butter filling, place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice and runny.
2. Remove from the heat and leave to cool for 10–15 minutes.
3. Once slightly cooled, pour your mixture into a silicone, square ice-cube tray and transfer to the freezer to set for a minimum of one hour or until completely firm.
4. When you’re ready to assemble the ‘Snickers’ bites, melt the chocolate ingredients in a small saucepan over low heat, stirring regularly, until thick and creamy. Set aside to cool slightly.
5. Remove one of the frozen peanut fillings from the mould and, using tongs, a spoon or even your fingers, dip it in the melted chocolate. Place on a wire rack and quickly top with the chopped peanuts and a pinch of salt. Repeat with the remaining filling pieces, working quickly before the chocolate completely sets.
6. Transfer to the fridge for 20 minutes to chill and firm before enjoying.
These bites will keep in an airtight container in the fridge for up to seven days or in the freezer for up to three months.
