This month's favourite recipe | Sweet Revolution

This month's favourite recipe

This month's favourite recipe

Our take on this delicious Raw Snickers Bar recipe by Emma Barbour



  • 150g gluten-free oats
  • 150g almonds
  • 2tbsp coconut oil
  • Pinch of Himalayan Pink Salt
  • 3 tbsp coconut nectar
  • 150g cashews
  • 10 pitted Medjool dates
  • 1 tsp vanilla extract
  • 1 tbls melted coconut oil
  • 3 tsp maca powder (optional)
  • 2 tbsp organic peanut butter (make sure it's sugar free)
  • Pinch of Himalayan pink salt
  • 75g peanuts
  • 2 bars Sweet Revolution Dark Raw Chocolate


  1. Grind the oats and nuts and add to a food processor with approx 2 tbsp coconut oil, a pinch of salt and 3 tbsp coconut nectar
  2. Pulse until it comes together, then pour into a 20x20 (8x8) tin, lined with baking paper and push into the base of the tin.  Pop in the freezer to firm up
  3. Soak the cashews in boiled water for a few hours, then blitz in a blender until smooth and creamy
  4. Add the cashews to a processor with the dates, vanilla extract, melted coconut oil, maca powder, peanut butter and a little salt.  Pulse until smooth and thick
  5. Pour out and spread evenly over the base and place in the freezer to set
  6. Melt the 2 bars of raw chocolate in a basin over a pan of hot water. When melted drizzle over the cashew layer together with the peanuts (peanuts can be toasted in a dry pan if desired)
  7. Return to the freezer until the chocolate is set
  8. Once set, slice and keep in an airtight container in the freezer.  These slices are best eaten from frozen, simply leave to soften for 5 minutes.