Snickers bar for your Snickerdoodle

Snickers bar for your Snickerdoodle

So it’s approaching that time of year again…. The day of Love. The old me would always delight in eating my bodyweight in chocolate from my dairy milk selection box. However this year, marks nearly a year since I embarked on my healthy lifestyle quest with Juice Plus+. I still love the changes I’ve consciously made not just for myself but my family too, that includes my ‘Snickerdoodle‘.

Valentine’s Day, also known as Saint Valentine’s Day or the Feast of Saint Valentine, is a celebration observed on February 14 each year. While the custom of sending cards, flowers, chocolates and other gifts originated in the UK, Valentine’s Day still remains connected with various regional customs in England. In Norfolk, a character called ‘Jack’ Valentine knocks on the rear door of houses leaving sweets and presents for children. Although he was leaving treats, many children were scared of this mystical person.” – Wiki

Here’s a recipe that’s been put together with chocolate lovers in mind. Great as an alternative to the usual choccies & great for giving to your loved one as a valentine’s day treat.

Snickers bar for your Snickerdoodle

Base

  • 175g pecan nuts
  • 2 tbsp cacao powder
  • 4 tbsp of agave or coconut syrup
  • 1 tbsp virgin coconut oil, melted

Middle

  • 3 tbsp almond butter
  • 3 tbsp of agave or coconut syrup
  • 1 tbsp virgin coconut oil, melted

Top

  • 4 tbsp cacao powder
  • 4 tbsp virgin coconut oil, melted
  • 3 tbsp of agave or coconut syrup

 

Instructions

  1. In a food processer, combine the pecan nuts, cacao powder, syrup and melted coconut oil. Blitz until you have a breadcrumb consistency (if you prefer you can make it slightly course, just keep an eye out till you’re happy) once its combined, press the base into a small square lined baking tray. Then pop this into the fridge.
  2. Mix the nut butter, syrup and coconut oil in a bowl until it’s thoroughly mixed. Spread on top of the base layer, and then pop it back into the fridge for 10 minutes to set before you make the chocolate topping.
  3. In a small pan melt the coconut oil. Once it’s melted take it off the heat. Quickly get the baking tray out of the fridge and set it aside. Add the syrup and cacao powder to the melted coconut oil, stirring it quickly then immediately pour it on top of you middle nut layer. Once it is fully covered, carefully pop it back into the fridge and leave it to set overnight.
  4. In the morning take it out of the fridge, with a sharp knife, slice into even squares. The pop a few onto a plate and enjoy.

 

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Valentines day gluten free, dairy free dessert recipe
Kiki Blah-Blah

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Michelle is a gluten and dairy-free #FBlogger; food and recipes for all the family. She's a fun loving mother of two who is into all things healthy eating and lifestyle. Check out her personal Juice+ journey!
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