30 April 2013

NOURISH: Raw Snickers Tart

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Well, this certainly doesn't need an introduction. You want it in your belly (!), so let's get straight into it.

NOTE: This is an UPDATED recipe.

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Base

3/4 C almond meal

6 medjool dates

1 TBSPN coconut oil

2 TBSPN cacao

1 TBSPN water

 

Pulse all ingredients in a food processor.  The mix should stick together when pressed between your fingers.

Press into a lined tin/tart case.  We used a 6 inch x 3 1/2 inch loaf tin.  A 6 inch springform or even a rectangular take away container will work just as well.

Put in freezer to set.

 

Peanut Caramel

 3/4 C chopped peanuts

6 dates

2TBSPN warm water

2 TBSPN coconut oil

Seeds from 1/2 vanilla bean (or vanilla essence)

Pinch salt

1 TBSPN maple syrup (or your choice of sweetener)

 

Using a food processor or mortar and pestle, puree dates with warm water.

Add coconut oil, maple syrup, vanilla essence and slat.  Combine thoroughly.

Lastly, add chopped peanuts.  If using a food processor, be sure not to crush the nuts too finely as you want some texture in there.

Press the caramel evenly onto your base and return it to the freezer.

 

Chocolate

1.5 C raw cashews (soaked in filtered water for at least 8 hours) and then strained

1/2 C coconut oil

1/3 C maple syrup

1/3 C water

1/2 C cacao

 

In a high speed blender, blitz cashews with water until smooth.  This can be done in a cheaper blender - it just requires some patience.

Add maple syrup and coconut oil.  Blend until combined.

Lastly, add cacao and blend until combined.

 

At this point, taste the mix.  It's not overly sweet so if you have a real sweet tooth, add a little coconut sugar.  Remember though, the peanut caramel is super sweet.

Spread the chocolate mix onto the peanut caramel.  Make sure to apply a bit of pressure around the edges.  Smooth the top with a palette knife dipped in water.

Sprinkle some crushed peanuts and cacao nibs over the top of the tart and press gently.

Return to the freezer for 4-5 hours to set.

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With a hot knife, cut a big slice and DIG IN!

If you make this deliciousness at home, please tag us on instagram @farmerglen and @tara_bliss - we'd love to see your photos!

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IMG_0058Glen Farmer is a passionate chef with 14 years experience. Highlights of his career include working under Bruno Loubet (world renowned European chef) in Australia’s ‘Best Regional Restaurant’ 2005, leading the kitchen as head chef at a ‘hatted’ restaurant, as well as working in numerous other award-winning restaurants over the years.

He’s worked in kitchens the world over; New Zealand, Japan, Austria and Canada.

Glen currently spends half his time cooking for a pay cheque, and the other half enjoying life in Burleigh Heads with his wife, cooking the type of food that really turns him on.

He lives for surfing, golf, snowboarding and damn good food.

LINE

 

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28 comments

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    • 30 April 2013

      Wow ! I am so keen to try this ! Thanks for a great recipe guys ;)

    • 30 April 2013

      Ummmm, yesss!! This looks amazing. I cannot wait to give it a go. Thanks Xx

    • brooke
      30 April 2013

      This looks amazing!

      Could you give me an idea of tin size to use for these measurements? I made a caramel slice earlier this week which didn't advise a tin size so I ended up with it being to thick in the middle and a little sickening.

      • Tara
        30 April 2013

        Hey babe. Just try what we did- using baking paper to line a large chinese take away container! Works a treat! x

      • Brooke
        13 May 2013

        Thanks :))) made it today. Can't wait to eat it all up nom nom nom!

    • 30 April 2013

      OMG!!!! Foodporn right there. Will be making this x

    • Rachael
      30 April 2013

      Looks amazing, thanks for sharing, can't wait to try this :)

    • Carolyn
      30 April 2013

      This looks really good! Will give it try

    • Jen
      30 April 2013

      Oh gosh, this has just gone to the top of my recipes to try list! Please thank Glen for the recipe it looks amaaaazing! Thanks xx

    • 30 April 2013

      This looks beyond-incredible!! Cannot wait to try it! x

    • Juliet Turalski @ Julesinspired
      1 May 2013

      YUMMMMAYYY!

    • Cristina
      1 May 2013

      Hi! I just finished with the assembling. Tart sitting in the fridge now. I'm very curious to taste it all together because the mousse by itself isn't sweet even after honey ;)
      I doubled the quantities to fit a round tin 20cm.
      Can't wait to dig in and with me a whole bunch of people's ;)

    • 1 May 2013

      Thank you so much for sharing, this looks simply amazing. Can't wait to give it a whirl! Been getting into the raw food lately :o)

    • Marlo Reyneke
      2 May 2013

      I am so making this on the weekend - looks freaking amazing & I can only imagine how good it tastes......Bring on the weekend! Thanks for such a gorgeous raw recipe! X

    • Narelle
      2 May 2013

      OMG - I need to make this.
      What is the very top sprinkle layer.
      Looks like more finely chopped cashews??

    • Nicole
      3 May 2013

      Tara this looks AHHH-MAZING girl! I will most definitely be trying this delicious delight! x

    • Prue
      6 May 2013

      Hey guys anyone have the nutritional info on this one?

    • Benny
      11 May 2013

      Hi
      The mousse is taste less I follow the recipe and I add the hony
      Absulutly failer

      • brooke
        13 May 2013

        I agree the mouse isn't sweet on its own, but I think the idea is the taste sensation of all the layers together. I made it and its amaazzinng. My boyfriend loves it too and so does my brother which was a real test because he hates anything that's remotely healthy for you. Winning!!!

    • 19 May 2013

      This looks ahhmazingggg!!! Have added to my list of recipes to make :)

    • Teddy
      31 May 2013

      With the organic peanuts - do you use raw peanuts or roasted?

    • Niamh
      6 August 2013

      This looks so yummy!

      Thank you guys!

      Love, Niamh

    • Patz
      20 August 2013

      Thanks...looks yummo....will try over the weekend....xo Patz

    • Aimee
      28 August 2013

      This looks so yum!! How many does this serve? :)

      • Tara
        28 August 2013

        6-8 servings babe x

    • Cindel
      10 January 2014

      Yummo, definitely giving this a go!! Thank you hun xo

      (PS..going to switch the cashews for coconut meat instead..delivers a much smoother & creamier result and helps to keep the nut count down too!)

    • 20 February 2014

      Hi There,

      This recipe looks delicious!! Just wondering with the chocolate layer, you mention blend the cashews in water, is this the water they have been soaking in or fresh water? Also how much water should be used when blending the cashews?

      This looks like a timely treat to make so I would like to ensure I follow it to the tee!! Thank you so much, looking forward to your reply.

      Danielle (aka http://www.thequirkycalorie.com)

      • Tara
        25 February 2014

        Hey Danielle!

        Thanks so much for leaving this comment, it means that we can make the recipe a little more clear.

        You'll want to strain those cashews after soaking and then blend with the 1/3 cup water mentioned in the recipe :)

        Hope that helps x

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