Remember Nicole Joy?
Ya – Well… She’s kind of a miracle worker. “Wow,” your friends & lover with this Raw Snickerz Recipe by Nicole Joy Inspire. Be sure to watch all the way to the end where we finally eat her miracle creation.
Her book titled “Eat Dessert for Breakfast” is full of healthy desserts you will never have to feel guilty about eating because they are full of whole foods and nutritional ingredients.
Whoever said you couldn’t eat dessert for breakfast?… Oh… I guess every single one of our parents did, well times have changed and it’s perfectly acceptable. The number one belief most people have is that eating healthy is restricting and boring which couldn’t be further from the truth, so here is our challenge to you…
Comment below your favorite meal or dessert that might not be nutritional or healthy and my team and I (with our resources) will get you the recipe to a healthier version of that dish. One that you won’t feel like you’re missing out on.
Oh Yeah, it’s time we start switching out shit ingredients for ones that promote optimal health. It’s 2016 and what better time than NOW to start doing things a bit differently.
1 cup peanuts
2 Tbsp cacao powder
2 Tbsp coconut oil
1/4 cup rice malt syrup
Line a 23cm x 13cm (9″ x 5″) loaf tin with non-stick baking paper and set aside. Using a food processor, mix the peanuts and cacao powder until fine and crumbly. Add the remaining ingredients and process until a ‘dough’ is formed. Pinch the mixture between your fingers, if it holds its shape – it’s the right consistency. If not, add cold water, 1 Tbsp at a time until the desired consistency is reached. Press evenly into the bottom of the prepared tray and set aside while you prepare the nougat.
1/2 cup + 2 Tbsp macadamia nut butter (or cashew butter)
1/4 cup honey
2 Tbsp coconut oil softened
2 Tbsp coconut flour
1/2 cup peanuts
Pinch fine sea salt
After rinsing out the food processor, mix the nut butter, honey, and coconut oil until smooth. Taste and add more sweetener if desired. Add the flour and mix well. Spoon the nougat onto the base and salt and press down lightly. Place in the freezer while you prepare the peanut caramel.
3 Tbsp tahini
1/2 cup natural peanut butter
1/2 cup maple syrup
1/2 tsp fine sea salt
1 tsp pure vanilla extract
1 Tbsp coconut oil, melted
2 Tbsp coconut flour
Using the food processor again, mix the tahini, peanut butter, maple syrup, salt, and vanilla until smooth. Add the coconut oil and flour and mix well. Remove the tray from the freezer and spoon the caramel evenly over the peanut nougat layer. The mixture will be sticky and thick. Return to the freezer.
Meltdown 100-200g of good quality raw or dark chocolate and pour over the caramel. Freeze for at least 6 hours.
Allow to stand 5 minutes at room temperature before serving.
Note: To cut the chocolate topping without cracking, simply run boiling water over the blade of the knife and working quickly, press the blade into the top of the chocolate until it melts, allowing you to cut through the rest of the slice. Don’t forget to dry the knife before you start cutting! Store in the freezer in an airtight container for up to one month.