Divine Snickers cake
 
 
Crust:
Author:
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.
Recipe by My Sweet Mundo at https://www.mysweetmundo.com/en/2017/05/05/divine-snickers-cake/