To make the base start by adding the cashews and flaked almonds to your food processor. Process until they form a light crumb consistency.
Add the dates, coconut nectar and coconut butter to the mix and continue to blend until the mixture begins to stick together and form a dough consistency.
Press the mixture tightly into the base of your loaf tin and smooth it out using a spatula.
Set the base aside in the freezer.
For the creamy filling, add all the ingredients to your blender and blitz until completely smooth and creamy.
Pour the mixture on top of the base and place back in the freezer to set for one hour.
Meanwhile prepare the peanut caramel by adding the medjool dates, peanut butter and plant milk to your blender. Blend until completely smooth, adding more plant milk if needed to get the mixture going.
Remove the snickers log from the freezer and slather the caramel on top using your spatula.
Sprinkle the roasted peanuts on top and press them down into the caramel using your spatula to make sure they don’t come loose.
Freeze the log for at least 6 hours or leave it overnight.
Once ready, remove it from the loaf tin or container whilst it’s still frozen.
Pour the chocolate on top and use a spatula to evenly coat the sides.
Sprinkle some chopped peanuts on top if desired.
Cut into slices using a hot, wet knife to get the cleanest cuts.
Can be enjoyed frozen/semi-frozen or defrosted depending on the consistency you prefer.
Nutrition
Calories: 460kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 57mg | Potassium: 528mg | Fiber: 6g | Sugar: 33g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 4mg
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