Raw Snickers Cake

This cake is delicious, utterly delicious. It will make a perfect addition to the Christmas dessert table and you can make it days in advance and store in the fridge/freezer so you can easily plan out your work load for Christmas celebrations.

Raw Snickers Cake DSC07144

I wish I could say I only ate one slice but that would not be true!

Raw Snickers Cake DSC07150

It is a big cake, made in a 20 cm tin and is quite high. I cut some slices and put it in the freezer for me, then shared the rest with the 5.30am crew and my gym.

Raw Snickers Cake DSC07106

I used freshly ground peanut butter which I can highly recommend doing if you can make it yourself or can buy it freshly made from your local health food store.

Raw Snickers Cake DSC07130


Raw Snickers Cake
Recipe type: Raw sweet treats
Base layer:
  • 2 cups roasted peanuts
  • 2 cups dates
  • 2 tbsp coconut oil, melted
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • ⅛ tsp Himalayan pink salt
Middle layer:
  • 2 cups cashews (soaked for at least 2 hours)
  • 2 cups dates
  • 150 grams peanut butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ⅛ Himalayan pink salt
  • ½ cup water
Top layer:
  • ½ cup coconut oil (melted)
  • 2 tbsp cacao powder
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • pinch Himalayan pink salt
  • ½ cup peanuts
Base layer:
  1. Line a 20cm spring form with plastic wrap. Add roasted peanuts, dates, coconut oil, cacao powder, vanilla extract and Himalayan pink salt to the food processor and pulse until it forms a dough like consistency. You should be able to squeeze the dough easily to form a ball, which stays together well.
  2. Press the mixture into the lined spring form pan and press down firmly with your hands. This is the base of your cake. It can stay in the freezer until the filling is ready.
Middle layer:
  1. Drain the cashews and to the processor with all the other ingredients for the middle layer and process until the mixture becomes thick and creamy. You may need to stop the processor a few times and scrape down the sides to ensure an even consistency. This took about five minutes in my food processor.
  2. Remove the base from the freezer and pour the filling on top of the base. Cover with plastic wrap and return to the freezer for two hours.
Top layer:
  1. Place coconut oil, cacao powder, maple syrup, vanilla and salt into a small bowl and whisk until smooth. Pour over the middle layer.
  2. Roughly chop the peanuts and sprinkle on top of the chocolate layer. Place in the freezer again for an hour. Allow to thaw for about 5 minutes before before cutting.
This cake can be cut into pieces and eaten immediately or store slices in an airtight container in the fridge, or if you want to keep it longer in the freezer. Simply remove from the freezer 10-15 minutes before you wish to eat it.

Our family menu plan for the week


Week Commencing 26th Nov

Monchicken-schnitzel-recipe-500Chicken schnitzel and vegetables
Tuechicken, cashew and ginger stir fryChicken, cashew and ginger stir fry
WedSlow Cooker beef

Bring A Plate Pumpkin Salad
Slow cooker balsamic beef with pumpkin salad

Roast pumpkin salad
Thulamb chops and vegetablesLamb chops and vegetables
FriChicken sticksChicken sticks and salad
Satslow cooker spag bol

green veggie recipe title
Slow cooker spaghetti bolognese

Green veggies
Sun2013 paleo homemade taco seasoningTacos
Shopping Listweekly-menu-plan-shopping-list-4

More family friendly recipes

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes.