This recipe is the healthy version of a Snickers bar, without the lack of flavour that comes with some healthy desserts. It’s dairy-free too so more people can enjoy it.




Skill level

Average: 2.9 (58 votes)


First layer

  • 155 g (1 cup) raw cashews
  • 30 g (½ cup) flaked coconut
  • 50 g (½ cup) oats
  • 60 ml (¼ cup) golden syrup
  • 2 tbsp smooth peanut butter

Second layer

  • 320 g (2 cups) pitted fresh dates
  • 80 ml (⅓ cup) coconut oil
  • 2 tbsp smooth peanut butter
  • 1 tbsp tahini
  • 1 tbsp golden syrup


  • 200 g vegan dark chocolate, chopped
  • 6 tbsp coconut oil
  • 6 tbsp vegan chocolate chips

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: 1 hour

  1. Lightly grease a 20cm square cake tin and line with baking paper, leaving the sides overhanging.
  2. For the first layer, place all the ingredients in a food processor and blend until well combined. Press into the base of the lined tin and place in the freezer while you make the second layer.
  3. For the second layer, place all the ingredients in the food processor bowl (there’s no need to wash it) and blend until smooth. Pour on top of the base and place in the freezer while you make the topping.
  4. For the topping, melt the chopped chocolate and coconut oil in a bowl placed over a saucepan of simmering water. Remove from the heat and stand to cool a little. Pour over the slice, then sprinkle with the chocolate chips. Freeze for 1–2 hours or until firm. Cut into portions and serve from frozen.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.