Snickers snack bars || Only the good type!
Your not you when your hungry! Here, have a snickers only this ones not full of s*** and your body will love you for it! This recipe is adapted from Jessica Cox carob version! You can find the recipe of hers HERE.
- 1 & 1/2 x cups cashew butter ( I made this also with 2 x cups raw cashews blended in a high powered blender for roughly 10 or so minutes until the oil releases from the nuts to form cashew butter - you can view the range of vitamix blenders HERE)
- 1 x tbsp mesquite powder
- pinch of celtic sea salt
- 2 x tbsp raw peanuts
2/3 x cup sundride dates soaked in hot water for 10 minutes or until soft
- pinch celtic sea salt
- 2 x tsp mesquite powder
- 2 x tbsp water
- 2 x tbsp raw hemp protein powder from myhemple
- 1/3 x cup cacao butter
- 1/4 x cup cacao powder
- 1 x tbsp maple syrup
- 1 x tsp vanilla extract
- Combine cashew butter, mesquite powder and salt to a blender and blend until all ingredients are mixed together well. Use a table spoon to spoon out the mixture and make into small log like shape and place in the fridge to set.
- Once the dates have soaked for the recommended time frame, drain the water away and add them to the blender, along with the water, salt, mesquite and hemp protein powder until a paste is formed.
- Spoon the date sauce on top of the cashew base into a thick layer and then top with the peanuts and pop back into the fridge while you start the chocolate topping.
- On the stove heat a saucepan of water, place the cacao powder in a heat proof bowl on-top of the saucepan. Once melted, take the bowl from the stove and add in the cacao syrup and vanilla until a thin liquid is formed with no lumps in it.
- Remove the snickers base from the fridge and drizzle the chocolate over the the top until the top and sides are completely covered (warning, this can be the messy step).
- pop them into the fridge to set & bobs your uncle!
- Cacao powder: why do we enjoy chocolate so much? I'll tell you why, because cacao, made from Theobroma cocoa beans, contains an array of chemical compounds such as methylxanthines that act on our neurochemistry. Theobromine and caffeine are methylxanthines that interacts with the central nervous system by binding to adenosine receptors and inhibiting the action of phosphodiesterases, enhancing psychoactive affects such as, mood, feelings of arousal and promoting concentration (Pinilla et al., 2015).
- Caffeine amounts in cacao are minimal to that of coffee so therefore minimise additional side-affects of caffeine if you fine you are somewhat sensitive.
- These methylxanthines also exert additional positive cardiac affects in the body relaxing smooth muscle, stimulation of cardiac muscle and can act to increase diuresis reducing blood volume, therefore blood pressure (Pinilla et al., 2015). This may also be attributed to the fact that cacao is mineral dense functional food containing magnesium, potassium, calcium, iron copper phosphorous and zinc (Braun & Cohen., 2015).
- Cacao is also a potent source if antioxidant compounds of flavonoids such as catechins and epichechins (4 times that of tea) that protect against cellular oxidation, reduce lipid oxidation and reduce haemolysis (premature breakdown of red blood cells) and increase abilities to buffer free radicles & reduce inflammation (the things that cause premature ageing, cellular damage and oxidation) (Braun & Cohen., 2015).
- Lastly, cacao contains the amino acid tryptophan that is a precursor to serotonin and melatonin, neurotransmitters involved in healthy moods and sleep promotion (Bertazzo et al., 2011). It also contains an amphetamine analogue, phenylethylamine, that may act as a dopaminergic and noradrenergic neurotransmission enhancer to also modulate mood and euphoria when eating chocolate (Braun & Cohen., 2015).
If this doesn't convince you how good cacao (or a good quality high cacao containing chocolate >60%) is, i don't know what will! As always, thank you for reading!
Bertazzo, A., Comai, S., Brunato, I., Zancato, M., & Costa, C. V. L. (2011). The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food Chemistry, 124(1), 93–96. http://doi.org/10.1016/j.foodchem.2010.05.110
Braun, L., & Cohen, M., (2015). Herbs & natural supplements. An evidence-based guide (4)TH ED., VOL. 2). Sydney, Australia: Churchill Livingstone.
- Martínez-Pinilla, E., Oñatibia-Astibia, A., & Franco, R. (2015). The relevance of theobromine for the beneficial effects of cocoa consumption. Frontiers in Pharmacology, 6(FEB), 1–5. http://doi.org/10.3389/fphar.2015.00030