Vegan Snickers Cake

Vegan Snickers Cake

This amazingly tasty Vegan Snickers Cake has all the man ingredients that give the taste of this super popular bar – caramel, peanuts, and chocolate. The best of this Snickers Cake is that it’s naturally sweetened. The main sweeteners are dates and agave syrup. What can be better to eat the sweetest cake without a doubt about unhealthy ingredients in it which can affect badly on health and body?

Vegan Snickers Cake is sweet and chocolatey, loaded with crunchy peanuts, sweet caramel, and creamy filling. Snickers Cake is vegan, refined sugar-free, with only natural sweeteners.

Vegan Snickers Cake

A a few tips for making this cake super delicious:

  • Soak the dates in a hot water for at least 10 to 30 minutes before blending. The more you will soak the cashews the creamier they will get and will be easier to blend them.
  • To prevent the chocolate from breaking while cutting the cake into pieces, keep the knife in warm or hot water beforehand.
  • Use only canned and thick part of the coconut milk, that’s the creamier and the most appropriate consistency for the cake filling.
  • Try to use qualitative, sugar-free, and natural peanut butter to avoid unhealthy ingredients and sugar.
  • When making the filling, be patient and blend all ingredients well until you get it super smooth and creamy.
  • I like to use only unsalted and raw peanuts, but you can use salted peanuts as well, it could give a more specific salty taste.
  • My favorite plant-based milk lately is oat, but you can use any other sugar-free plant milk.
Vegan Snickers Cake

This super tasty Vegan Snickers Cake is:

  • Lactose-free
  • Refined sugar-free
  • Banana-free
  • No-bake
  • Sweet and tasty
  • Naturally sweetened
  • Taste as snickers
  • The perfect cake for any special celebration
Vegan Snickers Cake

How to store Vegan Snickers Cake?

Store the cake in the freezer, but before serving let the cake to uncool for 15 – 30 minutes to get it cremier, but you can eat it as an ice-cream cake as well.

You may like these cakes recipes:

TIME: 15 min preparation, 2 hours to set or overnight | SERVINGS: 8 – 10

Ingredients:

Base:

  • 200g sugar-free vegan cookies
  • 50g coconut oil (melted)

Cake filling:

  • 200g cashews (soaked in a hot water for at least ~ 30 minutes)
  • 250g thick coconut milk (canned)
  • 70ml oat or other plant milk
  • 1 tbsp peanut butter
  • 60g agave syrup (you can adjust it to your sweet tooth)
  • 50g unsalted peanuts (roasted in a pan or oven)

Caramel layer:

  • 100g dates
  • 50ml oat or other plant milk
  • 1 tbsp peanut butter

Chocolate layer:

  • 100g vegan sugar-free chocolate
  • 1 tbsp coconut oil
  • 50g peanuts (roasted in a pan or oven, chopped)

Instructions:

  1. Blend the cookies with melted coconut oil. 
  2. Take a cake tin, and line it with baking paper. Add the cookie mixture, spread out it evenly and press it. 
  3. Take a blender, and add cashews, coconut milk, oat milk, agave syrup, and peanut butter. Process it all until you get a smooth mixture. 
  4. Pour it over the cookie base. Sprinkle with peanuts and and put in the freezer for at least 2 hours. 
  5. Blend the dates with milk and peanut buuter. It can take a while to get the most creamier version of caramel. 
  6. Remove the sides from the cake tin. Spread over the caramel layer evenly. 
  7. Melt the chocolate with coconut oil on a very low temperature. 
  8. Cover the cake with chocolate layer, sprinkle it with chopped peanuts. 
  9. Put the cake in the freezer to get it firm at least 1 hour. 
  10. Cut the cake into pieces, but before serving let it to uncool and get creamier for ~20-30 minutes or eat right away as an ice-cream cake. 🙂
  11. Store in the freezer. 

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏

Light Yogurt Lemon Cake

Light Yogurt Lemon Cake

Simple cake recipe with only a few main ingredients. Light Yogurt Lemon Cake is easy to make, creamy, and firm with a fresh taste of lemon.

Light Yogurt Lemon Cake

What are the man ingredients?

Eggs – This isn’t a vegan cake, and you will need 4 regular eggs.
Sweetener – I chose coconut sugar, you can choose your favorite healthiest granulated sugar option.
Yogurt – You can choose a good quality greek style or plain yogurt (sugar-free). I can’t eat regular milk products, that’s why I chose the lactose-free yogurt version.
Cornflour – You can choose regular cornflour. Cornflour will help to get the cake firm.
Lemon – This ingredient will give the cake a specific fresh lemon taste, you can skip this ingredient if you don’t like the taste of lemon.
Baking powder – You can choose regular baking powder, this will help the cake to bake better and get the best consistency.

You may also like these recipes:

Light Yogurt Lemon Cake

TIME: 10 min preparation, 40 – 45 minutes baking | SERVINGS: 10 pieces

Ingredients:

  • 4 eggs
  • 400g greek/plain lactose-free yogurt
  • 90g – 100g coconut sugar (you can adjust it)
  • 1 tsp baking powder
  • 50g cornflour
  • 1 lemon (optional – gives the taste of lemon)

Instructions:

  1. Preheat the oven to 175°C degrees.
  2. Separate egg whites from yolks. Mix the yolks and sugar with a whisk or electric hand mixer until you get the fluffiness.
  3. Add yogurt, cornflour, baking powder, and grated lemon peel to the whipped mixture. Combine until smooth.
  4. In a large mixing bowl with an electric mixer beat the egg whites until you get a thick and foamy mixture, add a 1/2 teaspoon of lemon juice, and beat a bit more.
  5. Add the whipped foams to the yolk and yogurt mixture and combine gently.
  6. Line the cake tin with baking paper and pour it into the mixture.
  7. Bake the cake for 40 – 45 minutes at 175°C.
  8. You can decorate the cake with fresh berries and fruits. Enjoy. 🙂

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will appreciate your support. 🙏

Vegan Crunchy Cookies With Chocolate

Vegan Crunchy Cookies with Chocolate

This is an easy cookies recipe, these cookies are vegan, oil-free, dairy-free, and healthy, loaded with peanut butter, nuts, and a sprinkle of dark chocolate pieces. Vegan Crunchy Cookies are easy to make, with no complicated steps.

Vegan Crunchy Cookies With Chocolate

Cookies are a super easy healthy snack that you can bring as a gift to any occasion or grab as a snack whenever you are hungry or want to treat yourself with a tasty dessert.

Vegan Crunchy Cookies With Chocolate

Are these cookies healthy?

These Vegan Crunchy Cookies are healthy because they consist of nuts and peanut butter, which are high in protein. Cookies are refined sugar and white wheat flour-free, with only high nutritional ingredients.

Vegan Crunchy Cookies With Chocolate

How to store Vegan Crunchy Cookies?

You can store the cookies in an airtight container, at room temperature, for up to 4 days, but before storing them, let them cool down to keep the crispiness.

Vegan Crunchy Cookies With Chocolate

You may also like these cookies recipes:

TIME: 10 min preparation, 12-15 minutes baking | SERVINGS: 16 cookies

Ingredients:

  • 80g oat flour (you can use 1/2 oats and other 1/2 muesli)
  • 1 ripe banana
  • 40g coconut sugar
  • 120g nut butter
  • 80g mixed nuts
  • 30g vegan dark chocolate

Instructions:

  1. Preheat the oven to 180°C.
  2. Take a mixing bowl, and mash the banana with a fork.
  3. Blend mixed nuts, but not fully, small nut pieces can remain.
  4. Add all ingredients to the mashed banana and combine well until you get sticky cookie dough.
  5. Cover the pan with a baking sheet.
  6. Take a small piece of the dough and roll it into a ball. Press it down with the palm of your hand or fingers to flatten until you get a form of a cookie.
  7. Bake the cookies for 12-15 minutes.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will appreciate your support. 🙏

Healthy Vegan Banana Bread

Healthy Berry Banana Bread

This Healthy Banana Berry Bread is loaded with sweet bananas and juicy berries, it’s vegan, sugar-free, and a healthy daily snack.

Healthy Vegan Berry Banana Bread

Healthy Berry Banana Bread is easy to make and the best way how to use ripe bananas, which gives the bread incredibly moist and sweet taste, but berries juiciness and freshness. This healthy snack will be perfect as a breakfast or a dessert with your favorite cup of tea or coffee.

Healthy Berry Banana Bread is:

  • Sugar-free
  • Vegan
  • Juicy and fruity
  • Healthy
  • Filling
  • Naturally sweetened
Healthy Vegan Berry Banana Bread

More similar recipes:

Healthy Vegan Berry Banana Bread

Ingredients:

  • 4 big ripe bananas + 1 for decoration
  • 200g out flour
  • 2 tsp baking powder
  • 4 tbsp agave syrup or honey
  • 4 tbsp melted coconut oil
  • 1 tsp cinnamon
  • 30ml soy milk
  • 150g berries

Instructions:

  1. Preheat the oven to 180°C, line a rectangle baking tray or loaf tin with baking paper, or grease it with coconut oil.
  2. Take a large bowl and add all dry ingredients – flour, baking powder, and cinnamon. Mix all well.
  3. In a different bowl add peeled bananas, mash them with a fork until you get a smooth mixture, but don’t mash the bananas fully, leave the small chunks.
  4. Add to the banana mixture all wet ingredients – melted coconut oil, soy milk, and agave syrup. Combine the mixture.
  5. Slowly combine both mixtures together, don’t over-mix the batter if you want to get Berry Banana Bread fluffy and soft.
  6. Take a baking tray, add 1/2 of the mixture, pour over 1/2 of berries, add the rest mixture.
  7. Pour over the rest berries. Cut the remaining banana lengthways into slices and top with them the banana bread by pressing into the batter.
  8. Bake for 50 – 55 minutes until ready or toothpick comes out clean.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏