Wholefood Simply: Not Quite a Snickers Slice

Got a hankering for something sweet? Enjoy this free recipe for Bianca Slade’s ‘not quite a snickers slice’ from her new cookbook, Wholefood Simply which is sure to hit the spot! Bonus: it’s dairy, egg and gluten free!

6 tablespoons peanut butter
3 tablespoons cacao
or cocoa powder
3 tablespoons honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
pinch of salt
14 medjool dates, pitted
1 teaspoon vanilla extract
1 tablespoon maple syrup
pinch of salt
½ cup (125 g) cashew butter
1 cup (155 g) dry-roasted
100 g (²/³ cup) dark chocolate,
2 teaspoons macadamia nut oil


Start by placing the pitted dates for the middle layer into a bowl and covering with hot water. Leave the dates to soak while you prepare your tin and make the base.
Grease and line a 19.5 cm x 9.5 cm loaf tin with baking paper.
Place the ingredients for the base into a heat-proof bowl or jug and gently warm over medium–low heat. Remove from the heat and mix to combine. Pour the mixture into your prepared tin and place in the freezer until the base is firm, approximately 15 minutes.
To make the middle layer, strain the dates and place them into your processor with the vanilla, maple syrup and salt. Blend until the mixture forms a smooth paste. Add the cashew butter and blend again. Add the dry-roasted cashews and blend until just combined—you want it to still have plenty of texture.
Once your base is firm, remove it from the freezer. Using slightly damp hands, press the middle layer firmly onto the base.
To make the top, mix together the melted chocolate and macadamia nut oil and pour evenly over the slice. Place the slice in the fridge to set.
Slice. Serve.

NOTE: Once cut, you can store the slice in the fridge or freezer.

Wholefood SimplyWholefood Simply 

The ultimate cookbook for anyone who wants to feed their family delicious treats that are oh so natural!

Bianca Slade of the blog Wholefood Simply has a passion – to recreate traditional desserts, treats, snacks and sweets to suit her wholefood ways by minimising processed ingredients and maximising raw and natural ingredients. And because they avoid refined sugar, gluten and dairy, the 100 recipes in this book cater for many food intolerances. Bianca keeps her ingredients and methods simple without compromising on taste, and her delicious morsels accompanied by photography good enough to eat, have garnered Wholefood Simply a huge following. From her moreish take on chocolate brownies to Not Quite a Snickers Slice, you’ll find a host of quick and easy recipes for delectable bliss balls, bars, cookies, cakes, ice creams and smoothies, as well as classic sweets reinvented, from peppermint creams to all kinds of fudge. Delicious, simple, easy – and healthy, too!

Posted on April 17, 2018 by

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"Wholefood Simply: Not Quite a Snickers Slice"

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