Snickertini recipe
In this creamy mocktail, Peruvian maca is mixed with pure vanilla, which has a distinct malt-like flavour. Add to that nature’s own caramel king, the medjool date, with a hit of raw cacao, plus a peanutty bite. It’s a fantastically indulgent creation, named after the Snickers bar.
Recipe from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
Ingredients
- 375 ml coconut milk, chilled
- 2 tbsp peanut butter powder
- 4 medjool dates
- 2 tbsp raw cacao powder, plus extra to sprinkle
- 1 tbsp maca powder
- 0.5 tsp pure vanilla extract
- 6 ice cubes
- 13.2 fl oz coconut milk, chilled
- 2 tbsp peanut butter powder
- 4 medjool dates
- 2 tbsp raw cacao powder, plus extra to sprinkle
- 1 tbsp maca powder
- 0.5 tsp pure vanilla extract
- 6 ice cubes
- 1.6 cups coconut milk, chilled
- 2 tbsp peanut butter powder
- 4 medjool dates
- 2 tbsp raw cacao powder, plus extra to sprinkle
- 1 tbsp maca powder
- 0.5 tsp pure vanilla extract
- 6 ice cubes
Details
- Cuisine: British
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Combine all of the ingredients, except the ice cubes, in a high-speed blender and blitz until the dates are completely broken down and the liquid is smooth.
- Add the ice and blend again to create a thicker shake that’s cold and creamy.
- Pour into two chilled champagne coupes and shake a little raw cacao on the top. Serve immediately.
This recipe is from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
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