Raw Snickers Cake

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This is one of my FAVORITES! it's decedent, melt in your mouth heaven! I hope this will enrich you with all the sweetness and nourishment possible!:) <3

Base:
1 cup almonds
1/2 cup dessicated coconut
1 tsp cacao powder
1/2 tsp cinnamon
1/2 tsp vanilla powder/bean/extract
pinch of salt
2 tbsp coconut sugar
12 madjool dates, pitted

Place almonds with desiccated coconut, cinnamon, coconut sugar cacao powder and salt in the food processor and process to a fine meal, add vanilla and pitted madjool dates one at a time until a sticky mixture forms (you should be able to pinch it and it'll stay together) if the mixture is not sticking but it is sweet enough for your taste add 1 tsp of water  until it sticks together, alternatively you can add more dates (the stickiness of the mixture will depend on the softness and stickiness of the dates:))
In a prepared pan spread the mixture evenly and then with the palm of your hands press the mixture to compact it and form a cake base.

 

Caramel: (recipe from the great Amber Shea Crawley)

1/2 cup cashews
1/4 cup lucuma powder
1/4cup maple syrup
1 tsp vanilla powder/bean extract
1/2 tsp lemon juice
pinch of salt
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1/4 cup melted coconut oil
2 tbsp cacao butter melted
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1/2 cup chopped almonds

Soak cashews for 20 minutes then drain and rinse. Add cashews to a powerful blender together with the lucuma, lemon juice, vanilla, and salt and blend until a carameliy mixture forms (note that it doesn't have to be a smooth mixture and bits of cashews pieces are perfectly fine as you'll be adding extra almonds for crunch) add melted coconut oil and 2 tbsp of cacao butter and blend again just until combined. if mixture is not fully combining try to mix it quick by hand to combine it all the way through. on the prepared base spread the caramel mixture and top with broken almonds.

Chocolate Layer:

1 cup cashews
1/3-1/2 cup sweetener of choice
2 tbsp cacao powder
1/4-1/3 cup water/ coconut cream water
1/4 cup coconut cream (place it in the fridge to set the scoop out firm layer)
1/2tsp vanilla powder/bean/extract
pinch of salt
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195g cacao butter melted

Add all top ingredients to a powerful blender and blend until smooth. if too thick add more water. then add melted cacao butter making sure to first gently mix it by hand to combine as much as you can then blend it for 10 seconds to fully combine.
Pour on the caramel and place in the freezer to set.

Peanut Butter Layer

Mix peanut butter with some salt (if not already salted, read back) and chopped almonds (optional) and spread over the chocolate layer.

Store in the fridge or freezer if not eating within 5 days:)

Love you so very much!
Tahel