Makes: 30 squares

Vegan / Paleo / Refined Sugar Free / Gluten Free

Ok gorgeous people, here it is. This clean snickers slice may just be the best thing I have ever tasted, as in like my entire life - and I have tasted a lot of delicious food! 

After posting the first sneak-peak of the slice on instagram, I had an influx of emails and comments from people begging for the recipe. I would have posted the recipe and pictures sooner had it not been demolished on the first day by friends and family - there was seriously nothing left to photograph once it had done the 'is it blog worthy taste test' rounds! 

After a bit of deliberation between this and a cookies 'n' cream white chocolate bark, the snickers won and another batch was whipped up and photographed before making its way into the beautiful healthy whole-food snack boxes I created for last nights screening of 'That Sugar Film' hosted at our lovely practice, Equilibrium. It was such a fun evening and we had a full room of lovely like-minded people ready to be inspired and eager to make some positive changes to their health. 

I'm hoping everyone loved the food and the proof really was in the pudding (pun totally intended) that you can still enjoy divine food that is free from refined sugar.

'That Sugar Film' is such a fun and engaging documentary - I highly recommend watching it if you haven't already! Make sure you watch it with your kids when you do, as they will be able to see what damage that sneaky little poison is doing to their bodies, making it that much easier get them on board when you do the inspired pantry cull at the end of the movie!

Alright already, the recipe! 




1 cup raw almonds (preferably activated + dehydrated for better digestion)
1 cup dates, soaked in water for 20m to soften
1 cup desiccated coconut
1/4 cup raw cacao powder
1 tsp vanilla
1 heaped tsp Pic's Crunchy Peanut Butter
pinch of pink salt
water to bind if needed


2 cups raw cashews, soaked for at least 4 hours
1/4 cup coconut sugar - (optional but gives slice an indulgent gorgeous texture)
1/3 cup coconut nectar, pure maple syrup or date syrup*
1 cup Pic's Crunchy Peanut Butter - only the best on the planet! 
1/2 cup coconut oil, melted
1 tsp vanilla
water as needed
pinch of pink salt

Chocolate topping

1/3 cup cacao powder
1/2 cup maple syrup, coconut nectar or date syrup (or brown rice syrup for fructose free)
1/2 cup coconut oil, melted
1/2 tsp vanilla


small handful of cacao nibs and chopped peanuts


  1. Rinse and drain soaked cashews
  2. Drain soaked dates
  3. Melt coconut oil (total of 1 cup for filling + topping) by placing in a jar, then pop the jar into a pot of hot (but not boiling) water until melted to remain raw
  4. Line a rectangular baking dish with baking paper (approx 27x18cm)


To make base

  1. Place almonds in a food processor and pulse until crumbly but still textured
  2. Add all remaining ingredients to food processor and blend until mixture holds together well when pressed between fingers. Be careful not to over blend. It shouldn't take any longer than 30 seconds - 1 minute
  3. Press mixture firmly into the base of baking dish and set aside while you make the filling

To make filling

  1. Place cashews, liquid sweetener, 3/4 cup of the peanut butter, coconut sugar, vanilla and salt into a high powered blender or food processor and blend until thoroughly combined and creamy
  2. With the motor running, add your 1/2 cup of coconut oil slowly until incorporated
  3. Stop the blender, add the remaining 1/4 cup peanut butter and pulse until just incorporated - this is what will give you that nice crunchy texture
  4. Pour on top of base and even out with a spatula
  5. Lick blender clean 
  6. Set slice aside while you make the chocolate topping

To make chocolate

  1. Place all ingredients into a bowl and whisk until combined and silky smooth
  2. Pour over filling layer and sprinkle with cacao nibs if using (highly recommended for that extra crunch!) 
  3. Place in freezer for 4-5 hours or overnight

I prefer this straight from the freezer, but it's also glorious and gooey straight from the fridge - cut in half once the slice has had its initial freeze down period and see which you prefer. 

I would love to see your recreations of this on my instagram feed - just use the #gathergirl so I can see! 

dayumn son.


For the event, I made the slice with nothing but dates to sweeten, my second preferred sweetener next to pure stevia as it is a whole-food source of sugar that is high in iron and countless minerals. Because dates are real food, raw and still bound to fibre, you don't need a lot of them to reach a good level of sweetness in baking or 'unbaking', and it's hard to overeat them like you easily can with refined sugars. To make the slice with nothing but dates, you can replace the liquid sweetener used in the following recipe with a date syrup - which is simply soaked dates blended with a little water in a high powered blender. 

The original recipe I made used coconut nectar, so this is what I have listed in the ingredients. Both are good choices. They will yield different results in terms of taste - you may just need to make two batches to decide which you prefer. What a chore...! 

If you are totally fructose free: you can sub in rice malt syrup for the filling and topping, and for the base use the following recipe:

1 cup GF oats
1 cup cashews
1 cup almond meal
1 cup desiccated coconut
pinch of salt
1/2 cup rice malt syrup
2 tbsp coconut butter, or peanut butter

  1. In a food processor, process oats, nuts, coconut and salt until combined and broken down into small yet textured pieces. Add rice malt and coconut or peanut butter and process again until well combined and sticky. 
  2. Continue with the rest of recipe as normal replacing any sweetener with rice malt. 

Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.