A decadent, protein-rich dessert that tastes like frozen Snickers... Yes please!
400ml coconut milk (or plain old water!)
2 Tbsp carob powder
2 Tbsp organic peanut butter
1 Tbsp coconut nectar syrup
3-4 Tbsp water
OPTIONAL: 1 Tbsp Amazonia Isolate Cacao Coconut Protein Powder
- Pour the coconut milk into ice-cube trays, reserving 2 Tbsp of the can for later. Freeze until set.
- Pop the ice cubes out of the tray and into a high powdered food processor. Process on medium speed for approximately 20 seconds, or until well mixed. If using a Thermomix, use speed 6 for 8 seconds.
- Add the remaining ingredients and process on medium speed, using a spatula to get the mixture blending smoothly. Process until an icecream consistency has been reached.
- Spoon into bowls and top with crushed peanuts, cacao nibs and shredded coconut.
Raw Tip: Snickers Ice-cream should be eaten immediately after the mixture is ready, as it will start to melt if left out for too long. If you are making the mixture in advance, spoon it back into the ice cube trays and process them when you are ready to eat it.
A word from The Raw Food Girl
It's hard to believe something could taste so good using only 4 ingredients. I'm such a sucker for all things peanuts, which unequivocally includes Snickers Bars. Unfortunately for me, these bars clock over 50% sugar, or 27g per serve. Which is kind of a lot.
So I've come up with a few healthier variations of my own, using the taste of traditional Snickers. You can reduce the sugar content down to almost zero, by swapping the Coconut Nectar Syrup for almond milk or water, and using a full serve of Amazonia RAW Isolate Cacao Coconut protein powder (3 tablespoons). It's seriously GOOD.
In coming up with this recipe, I dabbled with a few different ingredients (namely cacao), but it really does need carob powder to make the recipe POP. Cacao powder will work in a pinch, but carob powder is where it's at for the taste of Snickers.
Carob is a legume that comes from the carob tree Ceratonia Siliqua and is a relative of the pea family. Peanuts are also a legume, not a nut - maybe that's why the two taste so darn good together... :)
Carob is actually a great substitute for cacao to make raw chocolate - it's substantially more sweet than cacao, so not much added sugar is necessary to make it taste great.
It also contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, fiber and the trace minerals iron, manganese, chromium, copper, and nickel (1). And packs out at approximately 8% protein, which isn't half bad either.
Unlike cacao, carob is caffeine-free so it's quite ok to have before bed without keeping you up half the night. A sugar-free hot cacao might sound like a nutritious treat to close out the day, but let's just say it makes for a VERY long night. I rarely eat it after 5pm, and if I need a chocolatey something before bed time, then it's gotta be carob.
This recipe is very low in sodium
This recipe is a noteworthy source of iron