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Could this Raw Vegan Snickers Slice be the best treat I’ve ever made? Chocolate, raw caramel, peanuts … it certainly ticks all the boxes.

This is the great healthy treat you can make instead of reaching for a sugary chocolate bar. I know my mum has already requested I make it again after I left a few pieces in her fridge after a healthy eating event at their place in Melbourne!

Make this vegan Snickers Slice for your loved ones, and their love for you will grow immensely 😉


Raw Vegan Snickers Slice
Prep time
Total time
Recipe type: Clean Treats
  • Base
  • 5 organic medjool dates
  • 1½ cup almond and quinoa meal (or just almond is fine)
  • 4 tbsp organic coconut oil (melted)

  • Raw Caramel
  • 4 organic medjool dates
  • ¼ cup ABC butter
  • 6 tbsp organic coconut oil (melted)
  • 1 sachet French Vanilla Complete (or other vegan vanilla protein)
  • 3 tbsp coconut syrup
  • 1-4 tbsp water as needed
  • ⅓-1/2 cup raw or roasted peanuts

  • Chocolate Topping
  • 6 tbsp coconut oil (melted)
  • 1 sachet Dutch Chocolate Complete (or other vegan chocolate protein)
  • 2 tbsp raw cacao powder
  1. Place all the base ingredients into a food processor, pulse until it combines together, scraping down the side as needed.
  2. Press the base mixture firmly into a baking paper line dish and set aside in the fridge.
  3. Place all the raw caramel ingredients, except the peanuts, into a food processor and pulse again until you get a thick creamy consistency. Add a tablespoon of water at a time, processing in between - this will bring the mixture together.
  4. Smooth the raw caramel over the base right up to the edges. Sprinkle the peanuts over top and press into the raw caramel lightly. Set aside in the freezer to allow it to set completely (this will make it easier to slice).
  5. Add all the chocolate topping ingredients to a food processor (or blender) and process until smooth. Pour over top of the raw caramel mixture, smoothing out quickly as it will set quickly on the cold raw caramel.
  6. Pop back in the freezer to allow the chocolate to firm up. Slice with a sharp knife, dipping it into hot water if needed to help.
  7. Once sliced, store in an airtight container in the fridge for up to 10 days or so. Unlikely it lasts past 4 though.
Make sure your caramel is as firm as possible before putting the chocolate topping on to make it easier to cut. If you're impatient like me, sometimes you end up with a more "rustic" looking slice!

Don't let the chocolate topping set too hard as again, it will be harder to slice neatly.

Don't really worry too much about your slicing - trust me, this tastes amazing no matter what it looks like!



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Raw Coffee Cheesecake is something I think that everyone should try – even if you’re not a coffee lover. It smooth, creamy and features all the beautiful notes of coffee without the acidic bitterness that you can sometimes get (when its a bad coffee anyway).

I’ve been drinking coffee on and off for the past six months or so, just listening to how my body feels with it. I seem to go through four to six week cycles of being good with it and then I can’t handle it almost overnight. One or maximum two a day is definitely my limit at the moment though. With all the health issues I’ve had this year with my hormones, iron levels, thyroid etc… it’s just not something my body needs an overload of.

I still totally love the taste of coffee though and one discovery I made this year was that drinking cold drip coffee feels completely different in my body. I don’t get any caffeine jitters and my stomach tolerates it far better. It just feels … more gentle and subtle.


It’s made exactly how it sounds – by slowly dripping cold, filtered water through lightly roasted ground coffee for a period of ten hours using a cold drip system. This cold extraction process eliminates most of the bitter oils that are typically found in heat extracted coffee, making it easier on both the palate and digestive system. I also like the entire concept of this in regards to being slow food.

Whilst my local cafe does serve cold drip, it’s not always available and I can’t drink it at home every day. So you can understand my excitement when I first discovered First Press cold drip coffee (bless Instagram). I jumped at the chance earlier this year to get a special once off delivery up to Sydney (they are Melbourne based) and have been waiting for them to add Sydney to their regular delivery list.

So when they offered to send me up some of their bottled cold drip range a few weeks back, I couldn’t resist as I have been dying to make some raw coffee recipes – but using our coffee machine to make a regular espresso doesn’t always cut it. Cold drip has a different flavour that is less harsh and far more smooth, so it’s perfect for raw recipes.

For this recipe I used the Brazil blend cold drip from First Press. With it’s rich chocolate and hazelnut flavours it has a nice strong taste but with that smooth finish and absolutely shines in this Raw Coffee Cheesecake recipe.


Raw Coffee Cheesecake

6 organic medjool dates
100g activated walnuts
100g brazil nuts
Pinch of Himalayan sea salt
350g cashews (soaked minimum 2 hours)
1/4 cup rice malt syrup
1/3 cup coconut oil, melted
1 tsp vanilla extract
75ml First Press cold drip coffee (I used Brazil)
Chocolate Drizzle
2 tbsp raw cacap
2 tbsp rice malt syrup
1/4 cup coconut oil

  1. Method
    In a food processor, add all the ingredients and pulse until combined but don’t process it all the way until it’s smooth. We want a bit of texture in there from the nuts.
  2. Press the base mixture firmly into a baking paper line dish (I used a ceramic brownie dish) or individually lined muffin tray if you so wish (super cute). I like to place another sheet of baking paper over top and use my iPhone to press and smooth it down. Seriously, works a treat. Pop this in the freezer whilst you make the cheesecake layer.
  3. Next, make the cheesecake layer. The longer the cashews have soaked the better. Add all the ingredients and process until super smooth and creamy. Add splashes of water if you need, but it should be a thick batter that needs to be smoothed out.
  4. Smooth the cheesecake layer over top of the base and pop into the freezer whilst you make the chocolate drizzle.
  5. For the chocolate layer, just mix up the ingredients by hand or in the food processor and drizzle over top of the cheesecake layer.
  6. Place it back in the freezer and allow to set for at least a few hours before slicing with a super sharp nice.

Tip: Dip your knife into boiling hot water in a glass before each slice to effortlessly make clean cheesecake squares.

First Press also has some more recipes here on how to serve up cold drip.