Creamy Pistachio Snickers Bar

Snickers.. If you don’t like them, we can no longer be friends.

Kidding.. But seriously, how can one not just swoon over the combination of chocolate, caramel, nougat, and peanuts.. It is just unreal and whoever invented it is a dang genius, to say the least. I have been brainstorming paleo/raw vegan treats this week and could not get the raw vegan snickers I made a couple weeks back (posted on my IG) out of my head. But been there, done that. How could I switch them up while still keeping them a healthful treat?

I got to thinking about my favorite nuts and of course, pistachios popped into my head. Not only are they delicious and nutrient dense, but they are such a pretty addition to any treat. I know almond snickers are a thing, so I wanted to give these a go! They turned out SO GOOD and are even boyfriend approve (Which hey, is a BIG triumph!). They have a shortbread base, a creamy pistachio cheesecake layer, a creamy cashew butter caramel layer, all topped with chocolate & chopped pistachios of course. Definitely give them a try and be sure to tag me if you recreate them so I can share! #danishealthyeats . ENJOY!

Shortbread Layer:

1 cup coconut flour

1/2 cup melted coconut oil

1/2 cup maple syrup

1 tsp vanilla

Cheesecake Layer:
1/2 cup soaked cashew

2 Tbsp cashew butter caramel (recipe below!)

2 Tbsp lakanto low glycemic maple syrup (danishealthyeats for discount)

2 tbsp melted coconut oil

1 tsp vanilla

1/4 tsp sea salt

1/4 cup pistachios

1 tbsp lemon juice

Nut milk as needed (if too thick)

Cashew Butter Caramel layer:

1/2 cup maple syrup

1/4 cup cashew butter

1/2 tsp sea salt

1 Tbsp melted coconut oil

1/4 tsp vanilla

Chocolate Layer:

1 Chocolate bar of choice

1/2 tbsp coconut oil

Instructions:

1. To make the base, add all ingredients in a food processor or mix by hand until sticky dough forms. Press into a parchment lined loaf pan and place in freezer while creating the cheesecake layer.

2. For the cheesecake, add all ingredients besides pistachios in a food processor and process until completely smooth You want the mixture to be THICK, but if it's too thick to blend, you can adda tablespoon or two of nut milk. Add in the pistachios and pulse until combined. You want little chunks! Pour over the crust and place back in freezer.

3. Combine all the caramel ingredients & whisk until smooth. Spread evenly over the cheesecake layer. Chop 1/4 cup pistachios and sprinkle over the caramel layer.

4. Melt chocolate & coconut oil until smooth. Pour over the caramel layer & chopped nuts. Top with whatever you desire (optional!). I used some sea salt & more chopped pistachios!