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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
Prep Time 50 mins
Total Time 50 mins
Course Dessert
Cuisine Dairy-free, Gluten free, Vegan, Vegetarian
Servings 18
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.

Nutrition

Calories: 438kcal
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