[cooked-sharing]

snickers bar
Yields1 Serving
BASE
 2 cups almond meal (can be processed fresh in Thermomix or kitchen whizz)
 4 tbsp CH Inca Inchi Protein Powder
 ¼ cup shredded coconut
 ½ tsp CH Seaweed Salt
 ½ cup CH Coconut Oil
 3 tbsp maleo syrup
 1 vanilla pod, scraped
TOPPING
 ½ cup CH Cacao Melts
 2 tbsp maleo syrup
 2 tbsp CH Coconut Oil
 1 cup almonds, roasted, slightly chopped
BASE
1

Melt the coconut oil and maleo together over a low heat 2. Add all other base ingredients and mix thoroughly 3. Press mix into a rectangle baking tray.

TOPPING
2

Melt cacao wafers, maleo and coconut oil over low heat.

3

Pour topping over the base evenly.

4

Sprinkle with the chopped roasted almonds.

5

Place in fridge, then when set, cut into squares keep in a glass storage container in the fridge.

Category

Ingredients

BASE
 2 cups almond meal (can be processed fresh in Thermomix or kitchen whizz)
 4 tbsp CH Inca Inchi Protein Powder
 ¼ cup shredded coconut
 ½ tsp CH Seaweed Salt
 ½ cup CH Coconut Oil
 3 tbsp maleo syrup
 1 vanilla pod, scraped
TOPPING
 ½ cup CH Cacao Melts
 2 tbsp maleo syrup
 2 tbsp CH Coconut Oil
 1 cup almonds, roasted, slightly chopped

Directions

BASE
1

Melt the coconut oil and maleo together over a low heat 2. Add all other base ingredients and mix thoroughly 3. Press mix into a rectangle baking tray.

TOPPING
2

Melt cacao wafers, maleo and coconut oil over low heat.

3

Pour topping over the base evenly.

4

Sprinkle with the chopped roasted almonds.

5

Place in fridge, then when set, cut into squares keep in a glass storage container in the fridge.

Snickers Bar
IngredientsDirections