Raw Mini Snickers Bars

Raw Mini Snickers Bars
Makes about 12

Filling:
2 cups finely shredded raw coconut
8 soft medjool dates, pitted
2 Tbsp maca powder (optional)
1/2 cup water
1/4 tsp sea salt
1 tsp pure vanilla extract
2 Tbsp coconut butter, warmed to liquid

Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water as needed

1 cup raw peanuts*

Raw Chocolate Coating:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or maple syrup

In a high speed blender, combine all the filling ingredients and process until very smooth.  Remove from the blender and scoop onto a foil lined sheet, then spread out into a 1 inch thick square using an offset spatula.  Place in the freezer while you prepare the caramel.
To make the caramel, combine all ingredients except water in a food processor and process until smooth (adding the water only if the mixture is too thick). Spread over the base mixture, sprinkle with the peanuts, pressing them in so they stick, and place back in the freezer for an hour.
Meanwhile, whisk together the chocolate ingredients in a small bowl.  Once the filling has firmed up, cut into 12 squares.  To dip, set on a fork and dip into the chocolate, let the excess drain off, then place back on the foil.  Repeat with remaining candies, then place them all in the freezer for 5 minutes to set the chocolate.  Store extra in the fridge.

*If you want these to be nut free, simply leave out the peanuts and make Raw Milky Way bars.