Raw Vegan Snickers Cake (Organic & Gluten Free)

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Another of the commercial-sized ingredients I happened to have lying around this week was a 2.3kg tub of peanut butter. What is one to do with 2.3kg of peanut butter, you ask? Well the first thing to do is make Snickers Cake. Immediately. After that? Who knows, and while I don’t think this recipe even scratched the surface, it’s ridiculously delicious. Luckily, it’s also ludicrously healthy, being raw, gluten free and vegan. We use organic ingredients, feel free to ask which ones.

INGREDIENTS:

Cake Base:

  • 2 tbsp coconut oil, melted
  • 1 cup almond meal
  • 2 tbsp coconut flour
  • 2 tsp peanut butter
  • 1 tbsp coconut sugar
  • 1 tsp vanilla bean paste

Cake Filling:

  • 100g cashews, (soaked in water overnight) and mashed (mortar and pestle will do the trick)
  • 100g Medjool dates, finely chopped
  • 2 tbs coconut oil, melted
  • Pinch of salt
  • 2 tbsp peanut butter
  • 1 tbsp coconut sugar

Not to forget:

  • Homemade organic coconut oil chocolate (see here for the recipe)

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METHOD:

  1. Mix all the base ingredients together in a large bowl. Flatten well into a lined cake tin and refrigerate.
  2. Mix all of the filling ingredients together in a separate bowl and then smooth over the base. Replace back into the fridge.
  3. Make your chocolate and melt over the top. Allow the cake to set fully in the fridge overnight.
  4. Cut with a very sharp knife which has been run under hot water, and serve with a cup of homemade chai.

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