Raw Salted Caramel Snickers Cake
As a request from a friend that I’d once made this as a birthday cake for... this recipe has been a Caroline ‘special’ since my days living in New Zealand...
This started out as a tray bake that I would cut into slices and take to my lululemon team for some mid shift energy... turned into a cake I’d sell out of on the Saturday Thornton Market and has now evolved into some what of a celebration cake I make for times when I know it’s going to be utterly enjoyed!
The beauty of this recipe is that it:
A) Tastes absolutely delicious
B) Can be cut up, frozen and eaten in beautifully ice cream like deserts
C) Keeps for up to a week in the fridge!
Ingredients
Base Layer
- 200g dried medjool dates (chopped)
- 200g mixed nuts
- 100ml coconut oil (melted)
- 2 heaped tbsp cacao powder
Caramel Layer
- 100g cashews (soaked for 1 hour in water)
- 250g nut butter - this one is best as peanut!
- 1 tsp liquid balance
- 100g medjool dates (remove the pits and soak in warm water)
- 100ml coconut oil (melted)
- 2 tbsp maple syrup
- 4 pinches of pink himalayan salt
- A few drops of any dairy free milk if needed
Top Layer
- 100ml coconut oil (melted)
- 3 heaped tbsp cacao powder or 100g dark chocolate. We love Lindt excellence 70% cocoa chocolate bar
- 1 tbsp maple syrup
- Handful of hazelnuts (whole and chopped)
- 3 tbsp peanut butter (to drizzle)
Method
Base Layer
Blitz all the base layer ingredients together in a powerful food processor until they resemble breadcrumb texture. Press into the bottom of a 20cm springform cake tin and place in the freezer.
Caramel Layer
Wash and dry the bowl of the food processor. Then add cooled melted coconut oil, soaked cashews and the rest of the caramel layer ingredients to the food processor and blitz. Spoon the mixture onto the base layer and return to the freezer.
Top Layer
