Blue Majik "Snickers" Bars with Date Caramel and Raw Chocolate
Blue Majik "Snickers" Bars with Date Caramel and Raw Chocolate
A coconut-and-blue-majik base with a date-almond butter caramel layer and raw chocolate coating — the candy bar reimagined with whole-food ingredients and antioxidant-rich blue spirulina
Makes 12–16 bars
30 min active · 4 hr total
Year-Round
Cuisine: Modern Raw / Living Foods
Midday or afternoon
Ingredients
Bars (blue coconut layer)
1 ½ cups unsweetened coconut shreds
½ cup raw almonds, cashews, or macadamia nuts (chopped)
½ cup full-fat coconut cream
1–2 tsp blue majik powder (E3Live) — or substitute spirulina for a deeper green-blue
2 tbsp coconut oil
2 tbsp pure maple syrup
1 tsp pure vanilla bean powder
Date-almond butter caramel
10–12 medjool dates, soaked in filtered water 10 minutes, drained
½ cup raw almond butter (or peanut butter)
1 tbsp coconut oil
1 tsp pure vanilla bean powder
pinch sea salt
½ cup raw almonds or peanuts, lightly toasted (to sprinkle)
Raw chocolate coating
½ cup raw cacao powder
⅓ cup coconut oil, melted
⅓ cup cacao butter, melted (or more coconut oil)
2–3 tbsp pure maple syrup
1 tsp pure vanilla bean powder
pinch sea salt
Method
Bars. In a food processor, combine all bar ingredients until smooth and vibrant blue. Press into a parchment-lined 8×4-inch loaf pan. Freeze 30 min.
Caramel. Process all caramel ingredients (except sprinkle nuts) until silky-smooth. Pour over the firm blue layer. Sprinkle with toasted almonds. Freeze 1 hour.
Chocolate coating. Melt cacao butter and coconut oil together in a double boiler over very low heat (under 110°F to preserve raw integrity). Whisk in cacao powder, maple syrup, vanilla, and salt until completely smooth and glossy.
Slice and dip. Lift the firm slab from the loaf pan. Slice into 12–16 long bars. Dip each bar in the chocolate coating using two forks; dip twice for a nice thick coating. Place on a parchment-lined tray.
Freeze 30 min until chocolate hardens completely.
ENHANCEMENT SUGGESTIONS — make this irresistible
Salted caramel layer. Add ¼ tsp flaky sea salt to the caramel mixture itself. Sweet-salt contrast is what distinguishes restaurant caramel from generic sweet.
Real Snickers nut layer. Press a layer of raw or toasted whole peanuts (or honey-roasted peanuts) into the caramel before freezing. Replicates the structural crunch of an actual Snickers bar.
Tahini-date caramel variation. Replace half the almond butter with raw stone-ground tahini (Soom or Seed + Mill). Adds complexity; nuttier and slightly bitter, balancing the sweetness.
Espresso powder in chocolate. ½ tsp espresso powder added to the chocolate coating — coffee + chocolate intensifies both flavors structurally.
Rolled in toasted coconut after chocolate dip. While the chocolate is still wet, roll bars in additional toasted coconut shreds. Texture + visual contrast.
Drizzle of additional white chocolate. After the chocolate coating is set, drizzle a quick white chocolate (cacao butter + coconut milk + maple syrup) in zigzag patterns. Restaurant visual elevation.
Toasted almonds beat raw. Toast the chopped almonds 4 min at 325°F before adding to the bar mixture. Transforms the flavor.
Use butterfly pea flower powder instead of blue majik for a more natural pH-changing blue (turns purple with acid). Available at Asian groceries; significantly less processed than blue majik.
Sourcing: E3Live Blue Majik or butterfly pea flower powder from Asian grocery as more natural alternative. Native Forest Organic Simple coconut cream. Medjool dates: Bautista Family Organic Date Ranch or Joolies. Almond Butter: Big Spoon Roasters (small-batch NC), Once Again Nut Butter, or freshly ground at local co-op. Coconut shreds: Big Tree Farms or Bob's Red Mill organic. Coconut oil: Nutiva (organic, virgin) or Dr. Bronner's. Raw cacao powder and cacao butter: Sunfood, Navitas Organics, or Big Tree Farms. Vanilla bean powder: Singing Dog Vanilla or Kiva Organics.