Divine Snickers cake

Divine Snickers cake

Today I went back to Amsterdam. I’m so in love with that city that I often return there and wander its streets in my thoughts. I watch the buildings and I get transported to XVII century Amsterdam, I’m trying to imagine how it looked like back then while I’m trying to avoid the cyclists who are coming towards me without any intention to slow down. And then, when I get tired of wandering the streets, I go to a small vegan café with a huge shop window that overlooks the canal and I enjoy a huge piece of vegan Snickers cake. Mmm, what a delight!
I return from Amsterdam to reality and to the Mediterranean and I decide to make my own version of this incredible cake. As I’m not such a huge fan of peanuts, I decide to replace them with cashews but, if you prefer peanuts, you can use them, of course.
This time I decide to also make a video recipe so you can see how easy it is to make this divine cake everyone will love. Be prepared to wash your food processor at least three times as you’ll have to make all the layers in it, but you’ll have to wash a lot of dishes after preparing any cake so: Relax, take it easyyy, as Mika says in his song.
This cake is truly incredible and ideal for birthdays, anniversaries or any other occasion. Everyone will fall in love with it. And, if you are planning to go to Amsterdam, go to Vegabond café and taste the original recipe 🙂

DIVINE SNICKERS CAKE

Photo: Jovana Kostić

Crust:

Ingredients:

  • 1 cup cashews
  • 12 dates
  • 1 tbs coconut oil
  • 2 tbs cocoa powder

Instructions:

  1. Blend cashews and dates in a food processor.
  2. Add coconut oil and cocoa powder and blend some more.
  3. Transfer the crust onto a pan (diameter of my pan is 16cm but you can use a bigger one as well 20-22cm).

Cashew cream:

Ingredients:

  • 1 cup cashews (soaked in water for 2 hours)
  • ¼ cup coconut oil
  • Coconut cream from 1 can of coconut milk
  • ¼ cup maple syrup

Instructions:

  1. Put cashews into a food processor and blend until they turn into butter.
  2. Add coconut oil and continue blending.
  3. Add coconut cream and continue blending.
  4. Add maple syrup and and blend until the cream becomes smooth.
  5. Put the cream over the crust and leave the cake in the fridge during couple of hours until it chills well.

Caramel cream:

Ingredients:

  • 20 dates
  • 3 tbs coconut oil
  • ¼ tsp Himalayan salt
  • 1 tbs vanilla extract
  • 2 tbs cashew butter
  • ¼ cup chopped salted cashews

Instructions:

  1. Put dates into a food processor and blend until they are chopped.
  2. Add coconut oil and salt and continue blending.
  3. Add vanilla extract and cashew butter and continue blending.
  4. Pour caramel cream on top of the cashew cream.
  5. Put chopped cashews over the dates cream and put the cake in the fridge.

Chocolate:

Ingredients:

  • ½ cup cocoa butter
  • ½ cup cocoa powder
  • 1 tbs coconut oil
  • ¼ cup maple syrup
  • 1 tbs cashew butter

Instructions:

  1. Over double boiler melt cocoa butter.
  2. Add cocoa powder and mix well with cocoa butter.
  3. Remove from heat and add coconut oil.
  4. Add maple syrup and cashew butter and mix well.
  5. Pour chocolate over the cake (the left overs pour into silicone molds and make pralines).
  6. Keep the cake in the fridge or freezer. Before you cut it leave it couple of hours in the freezer.

Photo: Jovana Kostić

 

Divine Snickers cake
 
Author: 
Crust:
Ingredients
Crust:
  • 1 cup cashews
  • 12 dates
  • 1 tbs coconut oil
  • 2 tbs cocoa powder
Cashew cream
  • 1 cup cashews (soaked in water for 2 hours)
  • ¼ cup coconut oil
  • Coconut cream from 1 can of coconut milk
  • ¼ cup maple syrup
Caramel cream
  • 20 dates
  • 3 tbs coconut oil
  • ¼ tsp Himalayan salt
  • 1 tbs vanilla extract
  • 2 tbs cashew butter
  • ¼ cup chopped salted cashews
Chocolate
  • ½ cup cocoa butter
  • ½ cup cocoa powder
  • 1 tbs coconut oil
  • ¼ cup maple syrup
  • 1 tbs cashew butter
Instructions
Crust:
  1. Blend cashews and dates in a food processor.
  2. Add coconut oil and cocoa powder and blend some more.
  3. Transfer the crust into a pan (diameter of my pan is 16cm but you can use a bigger one as well 20-22cm).
Cashew cream:
  1. Put cashews into a food processor and blend until they turn into butter.
  2. Add coconut oil and continue blending.
  3. Add coconut cream and continue blending.
  4. Add maple syrup and and blend until the cream becomes smooth.
  5. Put the cream over the crust and leave the cake in the fridge during couple of hours until it chills well.
Caramel cream:
  1. Put dates into a food processor and blend until they are chopped.
  2. Add coconut oil and salt and continue blending.
  3. Add vanilla extract and cashew butter and continue blending.
  4. Pour caramel cream on top of the cashew cream.
  5. Put chopped cashews over the dates cream and put the cake in the fridge.
Chocolate:
  1. Over double boiler melt cocoa butter.
  2. Add cocoa powder and mix well with cocoa butter.
  3. Remove from heat and add coconut oil.
  4. Add maple syrup and cashew butter and mix well.
  5. Pour chocolate over the cake (the left overs pour into silicone molds and make pralines).
  6. Keep the cake in the fridge or freezer. Before you cut it leave it couple of hours in the freezer.
Rating: 3.0. From 2 votes.
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