Make These Healthy Snickers Slices With 8g of Protein!

By Chef Jack Ovens · 25 min

Ingredients

Instructions

1. Grease a baking tin and line it fully with parchment, including the sides.
2. Flatten the pitted Medjool dates with the side of a knife or a heavy object, then press them firmly in an even layer across the base of the tin.
3. Melt 2 1/2 tablespoons (50g) of the coconut oil with all the peanut butter in a saucepan over low heat, stirring until just melted without simmering. Remove from heat and cool for 20 minutes.
4. Spread the cooled peanut butter mixture over the dates, then scatter the chopped roasted peanuts on top. Chill overnight, or freeze 40 to 50 minutes, until firm.
5. Melt the dark chocolate with the remaining coconut oil in a heatproof bowl over a bain-marie, stirring until smooth.
6. Pour the melted chocolate over the set base and spread evenly. Sprinkle with sea salt flakes if using. Chill 2 hours or overnight, or freeze 1 hour, until fully set.
7. Lift the slice out of the tin and cut into portions with a hot, dry knife.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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