27/03/2015 10:21 GMT | Updated 26/05/2015 06:59 BST

Raw Snickers Bar

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This is a decadent healthy treat! No added refined sugars, filled with natural fats from nuts. Best to keep in the freezer so your not tempted to eat all in one go!

{makes around 24 slices}

ingredients

chocolate base and topping - (mixture makes 300ml divide in half for base & top 150ml each layer)

150g coconut oil, odorless, melted

120g cocoa powder

100g agave syrup

2 pinches salt

½ tsp. vanilla bean paste

nougat layer

120g coconut oil, odorless, melted

60ml almond milk

90g agave syrup

1 tsp. vanilla bean paste

240g ground almonds, sifted (discard what's left in the sieve)

2 pinches salt

caramel layer

16 dates, medijool (remove stone)

4 tbsp. smooth peanut butter (natural is best unsweetened)

½ tsp vanilla bean paste

80ml almond milk

10g maca powder (optional, from health food shops)

90g salted peanuts

Preparation time - 60 mins, freezing time - 2-3 hours - (must be kept in the freezer or fridge)

Either line the sides of a 9x9 square inch tin with parchment paper or use a silicon rubber square 9x9 dish.

Melt the coconut oil until smooth, take off the heat and leave to cool for a couple of minutes. Then whisk in the cocoa powder, agave syrup, salt until smooth, pour half of the mixture into the prepared tin, leaving half for the topping. Place into the freezer and keep completely straight so that the base is smooth until completely hard.

Melt the coconut oil for the nougat layer, and leave to cool, then add the vanilla bean paste, agave syrup, salt and almond milk, whisk together. Then slowly fold in the sited ground almonds, until you have a smooth paste.

Remove the chocolate base from the freezer and spoon the almond mixture over the chocolate layer, and then place back in the freezer to set for about 30 minutes.

In a food processor, add the pitted dates and almond milk and blend till smooth. Add the peanut butter, vanilla bean paste and maca powder if using, and blend till smooth.

Remove the tray from the freezer and spoon over the caramel layer, until completely smooth. Sprinkle over the salted peanuts, using the back of a spoon press down the nuts into the caramel, so the surface is smooth. Pour over you remaining chocolate for the topping. Place back in the freezer for 1 hour.

When the bars are set, remove from the freezer cut into about 24 slices (4x6) using a serrated bread knife. This dessert needs to be kept in the freezer. I like to place back in the freezer and bring out 5-10 minutes before serving.

Enjoy x

LISA'S TIP

When dividing the base and top chocolate layers, make sure you have equal amounts for top and bottom. Use a serrated knife to cut when ready....Keep in the freezer, to prevent you from eating too much, and the chocolate melting!!!

Maca is rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids. Within days of using maca your energy level may increase. It is also known for increasing stamina. Many athletes take maca for peak performance. If you find yourself tired most of the time, experiment with maca to see if it helps. Just a small amount could be exactly what you need for a boost!

Maca relieves menstrual issues and menopause. It alleviates cramps, body pain, hot flushes, anxiety, mood swings, and depression. If you are pregnant or lactating you should avoid taking maca.

To purchase a 'My Relationship with Food' cookbook visit http://www.amazon.co.uk/My-Relationship-Food-Recipes-Nourish/dp/1910256862/ref=sr_1_1?ie=UTF8&qid=1427375074&sr=8-1&keywords=my+relationship+with+food