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.
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.
This super tasty Vegan Snickers Cake is:
- Refined sugar-free
- Sweet and tasty
- Naturally sweetened
- Taste as snickers
- The perfect cake for any special celebration
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
- 200g sugar-free vegan cookies
- 50g coconut oil (melted)
- 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)
- 100g dates
- 50ml oat or other plant milk
- 1 tbsp peanut butter
- 100g vegan sugar-free chocolate
- 1 tbsp coconut oil
- 50g peanuts (roasted in a pan or oven, chopped)
- Blend the cookies with melted coconut oil.
- Take a cake tin, and line it with baking paper. Add the cookie mixture, spread out it evenly and press it.
- Take a blender, and add cashews, coconut milk, oat milk, agave syrup, and peanut butter. Process it all until you get a smooth mixture.
- Pour it over the cookie base. Sprinkle with peanuts and and put in the freezer for at least 2 hours.
- Blend the dates with milk and peanut buuter. It can take a while to get the most creamier version of caramel.
- Remove the sides from the cake tin. Spread over the caramel layer evenly.
- Melt the chocolate with coconut oil on a very low temperature.
- Cover the cake with chocolate layer, sprinkle it with chopped peanuts.
- Put the cake in the freezer to get it firm at least 1 hour.
- 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. 🙂
- 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. 🙏