A totally indulgent raw, no-bake Snickers cake made with 100% plant-based and gluten free ingredients. Think crunchy walnut and coconut base, a chocolate cashew 'ice cream' layer, thick date 'caramel', roasted peanuts, and a creamy 'nougat ice-cream' layer to finish it off.

No-bake Snickers Cake on a white cake stand by the kitchen window

Every now and then, it's only fair to throw all caution to the wind and dive head first into a super rich and indulgent cake. And although this raw Snickers Cake is (as always), entirely plant-based and free from gluten, dairy and eggs, be under no illusion - it is certainly indulgent, and does have a fair amount of sugars - albeit natural (and for the most part, coming from those juicy Medjool dates).

That said, you've also got just over 7g each of fibre and protein per serve, so I guess that's something.

And, as a final warming - this won't be a quick recipe to pull together - and nor should it - there are so many different layers and textures in here and that is what makes it so special.

[bctt tweet="Insane raw Snicker's Cake topped with chocolate drizzle - 100% plant-based and gluten free. Find it here!" username="laurenglucina"]

Snickers Cake on a white cake stand on the kitchen bench ready to serve

Right, now that I've got my disclaimers aside - let's dive into this epic celebration cake!

How to make vegan caramel:

The cake itself is not too dissimilar from the other raw cakes I've made here on this website. The magic is in the added extras - the thick caramel, roasted peanuts and wicked chocolate drizzle.

Making vegan caramel without sugar and butter is actually easier than you might think. Big, soft, juicy Medjool dates on their own have caramel notes to them, so all you need to do is add in a few complementary flavours to round it out.

I used home made almond butter (store bought is also fine - just omit the extra salt), nut milk, lemon juice, and a little brown rice syrup. Believe it or not, the lemon is the critical addition.

Close up of the layers of a Snickers Cake

The Secret Sauce:

The chocolate drizzle is the final touch to the masterpiece. A simple combination of pure maple syrup with raw cacao powder, coconut oil, sea salt and vanilla. You only need a little amount - but the cake isn't complete without it!

Slice of Snickers Cake on a white plate

Argh. Taste explosion.

So there you have it guys - go forth and indulge! I'd love to see (and share) your re-makes of this recipe on social, so please tag me so I can find you and admire @ascensionkitchen #ascensionkitchen

Thanks for reading and see you all next week!

Lauren.

📖Recipe

Snickers Cake

Naturopath Lauren Glucina

A raw, no-bake Snickers Cake – entirely vegan and gluten free. Total over the top indulgence – but hey – you only live once!

Note: to make the chocolate and nougat layers, you will need to soak 2 cups of raw cashews overnight or for 8 hours. Once drained, they are ready for use. Soaking softens them and gives a super creamy result.

Makes a 9 inch cake.

4.66 from 23 votes

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Prep Time 50

Total Time 50

Course Dessert

Cuisine Dairy-free, Gluten free, Vegan, Vegetarian

Servings

Calories 438 kcal

Ingredients

BASE:

1 cup walnuts
1 cup coconut, flaked or desiccated
10 large Medjool dates, pitted
1/4 teaspoon coarse sea salt
1 teaspoon coconut oil

CHOCOLATE LAYER:

1 cup cashews soaked overnight
¾ cup nut milk
¼ cup brown rice syrup
¼ cup raw cacao powder
3 tablespoons coconut oil
2 tablespoons coconut butter
1 tablespoon vanilla paste

CARAMEL LAYER:

10 large Medjool dates pitted
¼ cup nut milk
2 tablespoons almond butter I used homemade and therefore it was far less salty than store bought
Juice of half a lemon
1 tablespoon brown rice syrup
¼ teaspoon coarse sea salt
roasted peanuts to sprinkle over the top

NOUGAT LAYER:

1 cup cashews soaked overnight
¾ cup nut milk
¼ cup brown rice syrup
2 tablespoons lucuma powder
3 tablespoons coconut oil
2 tablespoons coconut butter
1 tablespoon vanilla extract

CHOCOLATE SAUCE (yields ½ cup):

½ cup 100% pure maple syrup
½ cup raw cacao powder
2 tablespoons coconut oil melted
¼ teaspoon coarse sea salt
½ teaspoon vanilla paste

EXTRA, TO DECORATE:

Roasted peanuts
1 tablespoon cacao nibs

Instructions

BASE:

In a food processor, blend the walnuts and coconut till fine and crumbly. Add all other ingredients and whiz till it becomes a sticky dough. Line a 9inch spring form cake tin with baking paper. Press the base mixture into the tin and even out the surface.

CHOCOLATE LAYER:

Drain and rinse soaked cashews. Blend everything in a high powered blender till smooth, pour over the base and set in the freezer.

CARAMEL LAYER:

Blend everything in a high powered blender till smooth, it may be quite sticky – that’s ok. Use a spatula to spread the caramel over the frozen chocolate layer. Sprinkle as much of the roasted peanuts over the top.

NOUGAT LAYER:

Drain and rinse soaked cashews. Blend everything in a high powered blender till smooth, pour over the chocolate / caramel layers and set in the freezer.

CHOCOLATE SAUCE:

Blend everything on high till smooth.

ASSEMBLY:

Sprinkle the surface of the set cake with roasted peanuts. Drizzle chocolate sauce over to finish. Best kept in the fridge or freezer.

Notes

I suggest sticking with 8 hours of soaking for the cashews as it makes an easier time of blending them, plus gives a super creamy texture
If it is a hot and sticky night - pop them in a bowl in the fridge to soak
If you do a shorter soak, expect it to be a little harder/longer to blend till smooth
You won't need to use the entire amount of chocolate sauce over the top - that would be over kill
Portion control guys! This is an epic cake.