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.
2tablespoonsalmond butterI used homemade and therefore it was far less salty than store bought
Juice of half a lemon
1tablespoonbrown rice syrup
¼teaspooncoarse sea salt
roasted peanuts to sprinkle over the top
NOUGAT LAYER:
1cupcashewssoaked overnight
¾cupnut milk
¼cupbrown rice syrup
2tablespoonslucuma powder
3tablespoonscoconut oil
2tablespoonscoconut butter
1tablespoonvanilla extract
CHOCOLATE SAUCE (yields ½ cup):
½cup100% pure maple syrup
½cupraw cacao powder
2tablespoonscoconut oilmelted
¼teaspooncoarse sea salt
½teaspoonvanilla paste
EXTRA, TO DECORATE:
Roasted peanuts
1tablespooncacao 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