Blue Coconut Snickers Bars
Prep time
Cook time
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Let's just say that if you love delicious things, you'll love this recipe ... YAY for healthy desserts!
Recipe type: Chocolate
Cuisine: Raw, Vegan
Serves: 4 bars
  • For the bars
  • 1 + ½ cup shredded coconut
  • ⅓ cup creamed coconut
  • ¼ cup butterfly pea tea (for rich blue color), at room temperature*
  • 2 tablespoon coconut oil
  • 2 tablespoon coconut nectar
  • For the date caramel
  • 12 soft dates
  • ½ cup peanut butter, homemade preferred
  • 1 tablespoon coconut oil
  • pinch himalayan pink salt
  • seeds of a half vanilla bean
  • ⅓ cup of peanuts
  • For the chocolate coating
  • 1 cup chocolate chips, vegan
  • 1 tablespoon coconut oil
  • (for a raw version see substitution below)**
  1. For the bars - Place all the ingredients (except shredded coconut and butterfly tea) in a food processor and process until smooth. Add shredded coconut, butterfly tea and pulse to combine. Once combined, press mixture down into a 8x4 inch loaf pan lined with parchment paper. Place in the freezer.
  2. For the date caramel - Add all caramel ingredients into the food processor and process until smooth. Pour on top of the coconut layer, top with peanuts, and return to the freezer to set.
  3. For the chocolate coating - To make your chocolate coating. Melt the chocolate chips, add a tbsp coconut oil and stir together until coconut oil is melted.
  4. To assemble - dip bars into chocolate coating (dip each twice for a nice thick coating), place them on a tray covered with parchment paper and pop them back into the freezer to set the chocolate completely. Enjoy!
* To make an extract of butterfly pea flower for food coloring, steep about a half dozen dried flowers in ¼ cup of boiling water.
Butterfly Pea Flower tea commonly known as Blue Tea is a calming caffeine-free herbal tea that has similar antioxidant properties as green tea.

** For a Raw version omit the chocolate chips/coconut oil. Mix together:
¼ cup coconut oil, melted
⅓ cup cacao butter, melted
⅓ cup cacao powder
2 tablespoon coconut nectar, coconut palm sugar, or
your preferred sweetener to taste
seeds of 1 vanilla bean, or 1 teaspoon extract
Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees Celsius. Put cacao butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it has turned to a complete liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut nectar, vanilla and keep stirring the mixture until starts to thicken.

Keeps well in the refrigerator or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw before serving. Enjoy♡
Recipe by Deviliciously Raw at