Updated: Oct 1, 2018
V - DF - GF - RFS - EF
3/4 cup smooth peanut butter, unsalted and unsweetened
2 Tbsp coconut oil, melted
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups GF rolled oats (I used Redmill brand)
10-12 medjool dates, pitted and soaked in boiling water for 10 mins
1/4 cup raw peanuts
1 cup 85% dark chocolate, melted
1 Tbsp coconut oil
2 Tbsp raw peanuts, finely chopped
Sea salt (to sprinkle on top)
Line a 9x5 loaf tin with baking paper, or if you don't have a loaf tin use an 8x8 square tin, but you may need to do 1 1/2x the mixture to get the depth needed.
In a medium bowl add the peanut butter, coconut oil, vanilla extract, salt and stir them to combine. Then thoroughly mix in the oats, and transfer the mixture to the prepared baking tin pressing it down into an even layer. Then place the tin in the fridge to harden.
Soak the dates in boiling water, then after 10 mins drain the water and blitz the dates into a paste using a blender or food processor. Spread the date paste evenly over the base oat layer and sprinkle with 1/4 cup raw peanuts, then return the baking tin back to the fridge.
While it is in the fridge melt the chocolate with coconut oil over a double broiler. Pour the chocolate over the date and peanut layer and spread evenly with a spatula. To finish sprinkle the top with chopped peanuts and sea salt. Freeze the snickers slice for an hour until the chocolate is firm. Remove it from the freezer and cut it into bars, you can enjoy it frozen or a bit softer from the fridge.