Raw vegan snickers cake from B EVE

A recipe from the lovely Belinda Scarcella! Bel has worked in our Organic Cafe for over a year and a half. She is taking her passion for raw treats into a new business venture called B EVE. “We cannot pave our way into paradise, we must plant our way there.”

This recipe is for a Raw Vegan Snickers cake. The same ingredient and method can be used to make either a cake, a slice or a bar. Enjoy!

Ingredients

Base

1 cup almonds

1 cup peanuts

1 cup medjool dates

½ cup shredded coconut

Pinch of salt

1 tsp pure vanilla extract

Caramel

½ cup pure peanut butter

1 cup unhulled tahini

1 cup agave nectar or maple syrup (I use ½ cup of each)

½ cup coconut oil

¼ cup coconut sugar

2 tbsp coconut cream

Pinch of salt

1 tsp pure vanilla extract

Topping

1 cup raw cacao

2 tbsp carob

½ cup agave nectar

½ cup coconut oil melted

Pinch of salt

Method

1. Grease tray or cake tin with melted coconut oil. The size and shape of tray is not important and is dependent on your desired result.

2. In a high speed blender mix all the ingredients except the coconut shreds and add only ½ cup of peanuts. Once blended scoop mixture into a bowl. Finely chop ½ cup remaining peanuts and then add to the mixture along with the coconut shreds. Mixture should be sticky enough to hold together. Mold the base mixture into oiled tray, pressing down firmly. Put in fridge while making the filling.

3. Filling: Add all ingredients into blender and mix on high speed for 1 minute. Mixture will be thick and paste like. Scoop onto the base, spreading evenly. At this point add 1 layer of 1 ½ cups of whole peanuts and press lightly into the filling. Place in freezer for an hour or until set.

4. Topping: Making sure your coconut oil is in liquid form, add all ingredients into blender and mix together into a runny paste. Poor evenly over the frozen slice. This is the thinnest layer as the chocolate is rich and tasty. Place in freezer for an hour or until set. Get creative with the decorations and bon appetite!

Alternatively for the topping you can melt 1 cup of organic vegan dark chocolate block with 1 cup coconut cream, let it cool and harden in the fridge and then coat the slice. If making into a bar, dip the bars into the chocolate while still soft.