Low sugar recipe: Raw Snickas Ice-Cream Bar

30 June 2016

By Pan Macmillan

Finally summer is here and ice-cream van melodies echo through the streets. Rather than succumb to their siren song, why not try making your own healthier version? Raw Snickas Ice-Cream Bar from I Quit Sugar queen Sarah Wilson, anyone? 

Makes 28 small squares


Ingredients 
RAW COOKIE DOUGH BASE
2 cups (250g) nuts 
4 tablespoons raw cacao powder
4 tablespoons rice malt syrup
40g coconut oil, melted
pinch of sea salt

‘NOUGAT’
3/4 cup (175 ml) coconut cream
1/3 cup (75 ml) rice malt syrup
good pinch of sea salt
1/2 cup (50 g) coconut flour, plus extra if needed
2/3 cup (150 g) natural peanut butter
4 tablespoons raw unsalted peanuts

CHOCOLATE TOPPING
100 g dark (85–90% cocoa) chocolate, diced

Method
Line a 28 cm x 18 cm baking tin with baking paper

To make the Raw Cookie Dough Base, process the nuts in a food processor to a fine crumb. Add the remaining ingredients and process until just combined. Add more coconut oil (if needed) to achieve a dough-like consistency. Alternatively, keep blitzing until the nuts give up their oil. Press the mixture evenly into the base of the prepared tin. Place in the freezer to set.

Meanwhile, to make the ‘nougat’, place all of the ingredients except the peanuts in a bowl and mix until smooth. (Add the extra cocomut flour if the mixture is too unny. It should be the consistency of cookie dough.) Fold through the peanuts. Spread the mixture over the chilled cookie dough base and
whack it back in the freezer.

Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water), stirring until melted. Pour the chocolate over the chilled nougat and return to the freezer until ready to serve. Store in the freezer for up to 3 months.

*Make it peanut free: Swap the peanut butter and peanuts for cashew butter and cashews.

 Sarah Wilson, bestselling author of I Quit Sugar, taught the world how to quit sugar in eight weeks, then how to quit sugar for life, incorporating mindful, sustainable, whole food practices. Now with I Quit Sugar: Simplicious she strips back to the essentials, simply and deliciously.

All three hundred and six recipes - from guilt-free sweet treats to one-pot wonders and abundance bowls brimming with nutrients - expand our knowledge of age-old kitchen processes and tend to our profound need to be creative with food.




 

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I Quit Sugar: Simplicious