RAW SNICKERS CAKE WITH VEGAN CARAMEL #desserts #sweets

An absolutely liberal crude, no-prepare Snickers cake made with 100% plant-based and gluten free fixings. Think crunchy pecan and coconut base, a chocolate cashew 'frozen yogurt' layer, thick date 'caramel', cooked peanuts, and a smooth 'nougat dessert' layer to polish it off.

The cake itself can't disparate from the other crude cakes I've made here on this site. The enchantment is in the additional items - the thick caramel, broiled peanuts and mischievous chocolate shower.

Making veggie lover caramel without sugar and spread is really simpler than you may might suspect. Huge, delicate, succulent Medjool dates all alone have caramel notes to them, so you should simply include a couple of reciprocal flavors to balance it. A crude, no-prepare Snickers Cake – altogether vegetarian and gluten free. Aggregate over the top guilty pleasure – yet hello – you just live once!

Also Try Our Recipe : Strawberry Rhubarb Pie

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: