Homemade Raw Vegan Snickers Cake With No Refined Sugar
We love raw food cakes and when I suddenly realized that I could make my favorite thing in the world, Snickers, into a raw cake, my life was complete!
This cake don’t dissapoint! It’s creamy and junky, but it contains no white sugar, no flour, no unhealthy stuff! Well, I’m lying, because there’s sugar in the chocolate and the peanuts on top are roasted and salted, but the good thing is that you can skip the topping or use raw peanuts and raw/sugarfree chocolate. That way you can make the cake even more healthy (not that we eat cakes to be healthy, but this one you can eat and not regret it).
NB: this is a large cake, enough for 16 pretty big slices. It’s really hearty, so if you want you can half this recipe and still got plenty of cake. We made this for almost all our popup café’s, and they sold out every time, so we had to make enough. You can also make this in a square pan for nice, square slices.
Ingredients for a large cake:
- 200-300 grams juicy dates
- 180-200 grams mixed nuts of choice (we like to add some salted peanuts to get even more of that Snickers taste)
- 1 tsp vanilla extract (kan be left out)
- 435 grams raw cashew nuts, soaked overnight or for at least 8 hours, then drained and rinsed
- 200 ml full fat, creamy coconut milk
- 5 heaped tbsp natural peanut butter (can be left out if you want to keep the Snickers flavor on top of the cake, it will also have a nicer white color without the peanut butter, but we love to add it anyway)
- 5 tbsp coconut oil, preferably without coconut taste
- 2 tsp vanilla extract
- 3 tbsp maple- or agave syrup
- 2 tbsp lemon juice
Peanut caramel topping:
- 5 heaped tbsp natural peanut butter (smooth or crunchy, we like crunchy the most)
- 5 tbsp maple- or agave syrup
- 3 tbsp melted (tasteless) coconut oil
- 2 tsp vanilla extract
- Chopped dark vegan chocolate, or the chocolate of your choice, about 100 grams or less
- Couple handfuls of chopped peanuts
This is how you do it:
Put the nuts into a food processor and run them to a coarse “flour”. Add about half of the dates and the vanilla. Run the machine and add more dates along the way. You should be able to make a firm ball of it, it should not be especially crumbly but not wet. Add more dates if it seems to crumbly/dry.
Cover a cake pan (about 24-26 cm) with parchment paper in the bottom. Put the crust filling into the cake pan and smooth it out to a nice looking, flat crust. Put in the freezer. Now it’s time to make the peanut caramel, since it will have to cool down for a while.
Take out a small casserole and add all the peanut caramel ingredients into it. Melt it on low to medium heat while stirring. When it’s all melted and smooth, let it cool down (preferably in room temperature since the caramel will harden too much in the fridge) while you make the cream filling.
Put everything for the filling into a good blender (food processor just don’t cut it with raw cakes) and run it into a smooth batter. If it’s too thick, add some more coconut milk but the filling should be a bit thick and creamy, not very runny. Taste the batter and add more vanilla, peanut butter etc if needed. Pour the batter into the crust, then pour HALF of the peanut caramel over the cake and use a knife to “marmorize” the caramel into the cake. Save rest of the caramel for topping. Put the cake in the freezer again.
When the cake has been in the freezer for about 30 minutes so the surface has solidified a bit, pour over the rest of the peanut caramel. Smooth the top and then sprinkle over the chopped chocolate and nuts. Put the cake into the freezer for several hours or overnight. Remember to take it out about 30 minutes before serving it. It will also keep the shape well in the fridge, so you can take it our earlier but don’t let it stand too long in room temperature, or it will get too soft and “collapse” some after a while.
The cake will keep for several months in the freezer, so this cake and other raw cakes, can be made a really long ting before, very practical!