Snickers cake with date caramel

Woho, it’s my birthday today! I (Cathrine) am still so childish that I love my birthdays, even if I’m getting close to my 40’s! Today I am 39 years young (yes, young), and what’s better to eat than my very own birthday cake? Those who know me, know that Snickers is one of my biggest weaknesses, and that’s why my birthday cake today is … Yes, Snickers cake!

This is a delicious, easy and cheap cake, and it’s healthy too! You don’t have to buy expensive cashew nuts and soak them forever. AND you can use a food processor and not a powerblender (not everyone can afford such a thing). This is my new favorite cake!

Raw Snickers cake

Ingredients for a pan, about 20 x 20/30 cm:

Crust:

  • 150 grams juicy dates
  • 4 tbsp cacao powder
  • 1 tsp vanilla extract
  • 0,5 cups nuts of choice (I used hazelnuts and almonds)
  • 4 tbsp desiccated coconut
  • A little water if needed

Date caramel:

  • 100 grams juicy dates
  • 160 grams natural peanut butter
  • 1-2 tsp vanilla extract
  • 4 tbsp softened or melted coconut oil
  • 5 drops of Stevia English toffee if you have it, or just skip it (I used it just because I always have it in the fridge)

Peanut coconut filling:

  • 160 grams natural peanut butter
  • 0,5 cups coconut milk (the white firm stuff on top of a chilled can)
  • 3 tbsp maple syrup or agave
  • 1 tsp vanilla extract

Chocolate topping:

  • 100 grams dark vegan chocolate, you can use sugarfree, raw or regular
  • Handful of chopped peanuts, raw or salted

 

This is how you do it:

Crust: put all the ingredients besides water into a food processor and run it to a coarse mixture. Add some water a teaspoon at a time (if the batter is too dry) until you can form a firm, not crumbly ball with your hands.

Take out an oven pan and place a sheet of parchment paper in it, then it’s easier to get the cake out afterwards. Place the crust mixture in the pan and use your hands or a spoon to cover the whole bottom of the pan. Put some water on your hands if it sticks too much. Place the pan in the fridge.

Date caramel: wash the food processor and put all the ingredients for the caramel into it. Run it to a smooth, creamy caramel. Don’t taste it, or else the whole batch will dissapear and you will have to make a new one. Kidding (no, I’m really not). Place the caramel on top of the crust and smooth the surface. Place the pan in the freezer for 30 minutes before you make the peanut coconut filling, so the caramel don’t mix with the peanut filling.

Peanut coconut filling: wash the food processor again and add all the ingredients to it. Make a smooth batter and place it on top of the hardened date caramel. Put it into the fridge while you make the last layer.

Chocolate topping: melt the chocolate in a waterbath and cover the cake with it, or just drizzle it over the top. Sprinkle peanuts on top. Now you can cut the cake into squares and serve it, or if you are saving it, place it in the fridge. You can also store it in the freezer if you make it a long time before serving it, it keeps “forever” frozen. Just remember to take it out about 30 minutes before serving.

HAPPY BIRTHDAY TO ME!

Raw Snickers cake

 

Snickers Cake With Date Caramel - Vegan Ground
Snickers Cake With Date Caramel – Vegan Ground

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