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Snickers Cake

24 May, 2015

By Nicole Frain

Imagine a snickers slice that is vegan, dairy free, gluten free and guilt free variety! Well that’s what this cake is...

Packed full of delicious-ness proving that healthy tastes great.

Raw cashews are loaded with good fats that help keep you full for longer, and they also provide proanthocyandines which can help prevent cancer as well as being rich in copper and magnesium for hair, bone and skin health. Medjool dates pack in that sweetness for the snickers cake and the caramel intensity that makes this treat amazing. Other nutrients include potassium for blood sugar regulation, balancing PH and copper.

It wouldn’t be a snickers cake without the inclusion of peanuts and dark chocolate, and peanuts contain healthy fats and potassium. Dark organic chocolate is super rich in antioxidants and cancer fighting properties.

So you can feel less guilty enjoying this with your afternoon tea.

  • Raw, Low GI, Vegan, dairy, gluten & Refined Sugar Free
  • Makes: 1 mini cake
  • Level of Difficulty: simple-medium
  • Time Taken: 20 minutes + setting time

Magical Ingredients:

For the base:

For the Filling:

  • 100g cashews, soaked*
  • 75g medjool dates (about 4)
  • 2 tbs coconut oil, melted
  • Pinch of salt
  • 2tbsp smooth peanut butter
  • 1 tsp coconut nectar

Additional:

  • 6 squares organic dark raw chocolate
  • 1 tsp coconut oil, melted

What to do:

1. Line your mini cake tin
2. Make your base by mixing all ingredients together in a bowl. Press into your cake tin and set aside
3. In a separate bowl, mix all filling ingredients well
4. Place everything into a mini food processor and blend until smooth
5. Smooth out over your base and set aside
6. Melt your chocolate and coconut oil together and flour over the rolling
7. Allow to set fully in the fridge overnight
8. Cut with a warm sharp knife.

Garnish with a few more cashews

Notes:
*cashews are best soaked overnight or min. 2hrs prior in boiling water.

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