"Wanna be" raw & vegan cake that reminds incredibly of the Snickers bars!
Raw Snickers bars and cake have been on my mind for quite some time now, so recently, I had the chance to make a birthday cake for someone and opted, finally, for the Snickers one.
I did my research, but still improvised and was very much satisfied with the ingredients I used and the ratio, but still, the cake mold I had was too small, so the caramel layer was too thick and that made the cake too sweet, for my taste.
This time I corrected my mistake and used a 20cm cake mold and got uniform satisfying layers.
Why did I call this cake "wanna be raw" cake?
Well, I decide to roast my peanuts in this recipe, because it gives the cake a better taste, so it is not actually raw, but surely is vegan and gluten free.
I really hope you'll enjoy this recipe!
Ingredients for the base, cake mold 20 cm
- 100 g almonds
- 100 g walnuts
- 10 g raw cocoa powder
- 2 tbsp agave syrup
- 50 g peanut butter (I use Monki peanut butter from Bio&Bio)
- 1 tbsp (10g) extra virgin coconut oil, room temperature
Pulse the almonds and walnuts to flour, in a food processor.
Add the cocoa, agave, peanut butter and coconut oil and pulse shortly until all ingredients have incorporated well.
In a mold lined with parchment paper, use your hands to equally distribute the mixture into the base layer, place in the refrigerator while preparing the cream.
Ingredients for the cream
- 350 g cashew nuts, soaked in water for at least 4 hourse before using
- 100 g peanut butter
- 60 ml almond milk
- 4-5 tbsp agave syrup
*Feel free to add more sweetness to the cream. I don't like too much of a sweetness in general, so for me 4 tbsp of syrup were more than enough. My advice is to try to the cream when you' re making it, so you'll know how to adjust the syrup quantity. Be careful though, the caramel layer is quite sweet and it goes right on the top of the cashew cream, so don't overdo it.
Place the soaked cashew nuts into the food processor along with the peanut butter and milk.
Pulse until you get an even thick and creamy texture, withour lumps. You can add straight away even the agave syrup and see if you'll need more sweetness after a few more pulses.
Once the cream is done, place it over the base layer and smear it evenly.
Return the unfinished cake into the fridge while making the caramel.
Ingredients for the caramel
- 300 g pitted dried dates, roughly chopped
- 200 ml hot almond milk
- 20 g coconut oil
- Himalayan salt, OPTIONAL
Chop the pitted dates roughly and pour hot milk over them.
Set them aside for about 10 minutes to soften before transfering the dates and milk into the food processor and pulse.
You'll probably need to stop a few times when pulsing the mixture, to scrape all there is from the sides of the processor, so it'll be the right time to add the coconut oil during this time and continue pulsing until you'll get a beautiful thick paste, resembling caramel, with no lumps.
If you want to make salted carramel, add a bit of Himalayan salt. I used it the first time I made the cake, about 1/2 tsp of salt, but this step is definitely OPTIONAL.
Spread the caramel over the cashew cream layer and then gently press the roasted peanuts on it.
- 100 g raw husked peanuts
Roast on 180C degrees, between 5-10 minutes
Be careful not to burn them.
Once done, peel off the husk by using a dishcloth, then lay them over the caramel layer.
Return the cake in the fridge.
Ingredients for homemade chocolate
- 30 g cacao butter
- 10 g coconut oil
- 1 tbsp agave syrup
- about 10 g raw cocoa powder
On a low heat, mealt the cacao butter and coconut oil.
While melting, add the agave syrup and cocoa powder, set aside and stir well until all is nicely combined.
Pour the homemade chocolate over the peanuts, feel free to take the mold cake in your hands and roll it all sides so the chocolate gets on every corner of the cake, evenly.
The cocoa butter will make the chocolate layer harder , which I found irresistible at the end, because it has ideally combined with the roasted peanuts, so the taste and feel was amazing.
Keep your raw cake in the refrigerator at all times.
Take it out 5-10 minutes before serving, so you'll be able to slice it with much more ease.