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Snickers mini cakes

Snickers mini cakes

Recipes

I sense a bit of a trend going on here with the caramel. Seriously my favest flavor and combined with nuts and chocolate? The stuff of dreams! These little cakes taste like that famous naughty little bar with all the naughtiness but still so clean you could have them for breakfast if you’re that way inclined 😜 I made them into little mini cakes (so I could have alll my cake and eat it too πŸ˜‰) but could make these in a loaf tin or even a small springform. Raw cakes are so versatile and straightforward – compared to baking! Well especially for me.

Ok, less talk, here’s the recipe:

Base

1/2 cup cashews
1/2 cup macadamias
1 cup dates pitted (soak in hot water for 10 mins if too dry)
Pinch of sea salt

Filling

1 cup cashews (soaked for four hours)
1 cup dates (soaked for four hours)
2 tablespoons cashew butter
1/4 cup cashew mylk
Pinch of sea salt
1 teaspoon vanilla extract
2 tablespoons tahini
4 tablespoons coconut oil melted

1/2 cup of roasted peanuts roasted and skins removed – lightly crushed

To make the base grind your ingredients together in a food processor until they all come together into a sticky dough. Press into your 5″ spring form or silicon moulds and freeze

To prepare the filling

Combine all your ingredients EXCEPT – the coconut oil and peanuts – in high speed blender and grind until smooth and creamy. Add in your coconut oil and blend again. Now stir in half your peanuts and then pour this mixture over the base.
Sprinkle over your remaining peanuts and if you like drizzle over some melted chocolate.

Freeze for atleast four hours. Before enjoying allow to defrost for thirty minutes

About the author

Meera Vadgama info@thefitfabfoodie.com

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