Raw Snickers Cake

Nut butter cake

This cake is ridiculously rich and so tasty, you’ll only need a super thin slice to satisfy those sweet cravings.

It’s actually much easier to make than it looks, and aside from warming the coconut oil requires nothing more than a little mixing and blitzing.

It contains no gluten or dairy and is free of refined sugar … making it paleo, vegetarian and vegan.

Ingredients

Base Layer

200g chopped dried dates

200g mixed nuts

100ml coconut oil (melted)

2 heaped tbsp cacao powder

Caramel layer

200g cashews (soaked for 1 hour in water)

250g nut butter … such as this one

100ml coconut oil (melted)

2 tbsp maple syrup

4 pinches of pink himalayan salt

Top layer

100ml coconut oil (melted)

3 heaped tbsp cacao powder

1 tbsp maple syrup

Chopped and whole hazelnuts

HERE’S HOW

Blitz the base layer ingredients together in a powerful food processor until they resemble breadcrumb texture. Press into the bottom of a springform cake tin and place in the freezer

Nut cake 1

Melt the nut butter, coconut oil, syrup and salt. Allow to cool for 10 minutes, then add the soaked cashews and blitz. Spoon the mixture onto the base layer and return to the freezer

Nut cake 2

Melt the coconut oil and syrup in a pan on a low heat and stir in the cacao powder until its dissolved to create a rich, chocolate sauce

Nut cake 3

Sprinkle chopped and whole hazelnuts onto the cake and pour the chocolate over them. As it’s come out of the freezer it should set quickly

Nut cake 4

I like to decorate mine with a drizzle of melted nut butter. Store in the freezer and move to the fridge for an hour or two before serving to allow it to soften

Snickers Cake 1

 

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