Raw Snickers Cake — TRINE KRISTIANSEN

A totally indulgent, raw, no-bake snickers cake made with 100% plant-based and gluten free ingredients. Think crunchy buckwheat and coconut base, a chunky peanut butter caramel layer and a creamy nougat fudge layer to finish it off.

I got the recipe from my friend Cecilie, who is my go to raw cake chef, but I've done a few changes, and you are welcome to do yours! It's a taste explosion, so go forth and indulge.

Ingredients

Base

2 dl desiccated coconut

15 soft dates

3-4 tablespoons raw cacao powder

1/2 teaspoon himalayan salt

1/2 teaspoon vanilla (or stevia with vanilla)

1 tablespoon coconut sugar

1 dl sprouted buckwheat

Peanut butter Layer

3-4 dl peanut butter (preferably organic without any type of added oils)

2 tablespoons maple syrup or honey (or a mix)

1 tablespoon coconut sugar

1/2 teaspoon himalayan salt

1/2 teaspoon vanilla (or stevia with vanilla)

2 soft dates

Chocolate Fudge Layer

1 dl extra virgin coconut oil

3 dl coconut cream (or thick milk)

5 soft dates

3-4 tablespoons raw cacao powder

1 tablespoon coconut sugar

1/2 teaspoon himalayan salt

1/2 teaspoon vanilla (or stevia with vanilla)

Cacaonibs or cacao beans to sprinkle

Instructions

1. Base: In a food processor, blend the desiccated coconut until smooth like butter. It can take a couple of minutes depending on your blender. Add in the rest of the ingredients for the base, except the sprouted buckwheat, and blend until you have a sticky dough. Line a spring form cake tin with baking paper, and transfer the dough into the cake tin. Add in the sprouted buckwheat as you press the base mixture into the tin and even out the surface.

2. Peanut butter layer: Blend everything except the peanut butter together in a food processor. When smooth, add in the peanut butter and pulse until everything is blended. It may be quite sticky, and that’s ok, but be aware that the peanut butter turns dry in just a couple of seconds, so blend as little as possible. If you blend it too much, add in more maple or honey. Pour it over the base and spread it out over the bottom layer.

3. Chocolate fudge layer: Blend everything together in a food processor until smooth. Let it blend for a couple of minutes until you have a thick chocolate sauce. Add in more sweet, salt, vanilla or cacao to taste. This layer is supposed to be quite runny, but the coconut oil will make it freeze once you place it in the freezer. Pour over the two other layers, and spread evenly.

4. I sprinkled the cake with cacao beans I brought with me after living in Costa Rica, but choose whatever you prefer - peanuts, cacao nibs, hemp seeds, coconut flakes etc.

5. Freeze. Once it's freezed I usually slice it into pieces and either place it back in the freezer, or keep it in the fridge, for a ready to eat treat. If you keep it in the fridge, it's ready to eat - anytime.