RECIPES

Raw Vegan Snickers Cake

Find here a delicious and healthy recipe of a chocolate-peanut cake, raw vegan snickers inspiration! This version has nothing to envy to the industrial version of the sugary snack. It contains no refined sugar, no cooking and is gluten free! It’s a proper homemade dessert that is highly digestible, has healthy ingredients in it, all gourmets will absolutely love it!

Without having been a particular fan of snickers, which were outrageously sweet for my palate, I find the peanut-chocolate combination particularly delicious. The crunchy and soft texture is also pleasant. It’s a real treat, especially when it’s so easy to make yourself!

Homemade is a must

Snickers, a suspicious chocolate bar

Why indeed ingest ingredients which dangerousness on health and addictive effect are now proven? This high calorie chocolate bar contains mainly sugar and glucose syrup. It therefore has a very high GI (glycemic index), with all the risks involved. Then it has dairy ingredients and egg. One can imagine they were not obtained in the most ethical or the most organic way.

A good dose of palm fat to complete the anti-ecological board, and in a few ingredients we get the whole picture of what is wrong in the world!

Well, not in my name.

Selecting your ingredients

I prefer to choose my ingredients carefully, from people who are committed to an ethical and organic approach.

Most of the ingredients in this cake come from far away countries (I’m based in France). Cacao, coconut oil, lucuma, peanuts and also maple and yacon syrup can only grow on tropical lands.

It is then worth choosing an organic quality from transparent brands. They initiate a true fair approach with their producers. This way the circle becomes virtuous.

A connection to Mother Earth

I often like to visit the websites of my favorite brands. Sometimes you can see the faces of the Producers, images of the harvest, you can better understand the know-how…

And above all I can put the image of a plant, a tree, a flower on the bag of powder I’m holding in my hands. It’s magical, it really comes from the earth. Someone has actually grown it somewhere. This reconnects me to these people and to our nourishing mother Earth.

I do feel quite moved by it 😉 .

Beneficial ingredients to our health

These ingredients are also excellent sources of nutrients, since cacao, for example, is one of the most complex substances in the world, with more than 300 chemically identifiable substances alone! This is why it has been given the name of superfood.

It includes flavonoids (antioxidants) in large numbers, magnesium, potassium, vitamins E, D, B1 and B9. It protects against cardiovascular diseases and plays an anti-stress role.

Peanuts are an excellent source of protein, athletes know it well. The protein content varies indeed from 22% to 30% of its total calories. (1)

It is also an excellent source of zinc, copper, manganese and vitamin B3, as well as antioxidants (2).

My recipe therefore offers a nice energy intake, with full calories, and a reasonable glycemic index, as the sweeteners used here are complete.

My version of a raw vegan snickers cake

There are many versions of vegan snickers, each one as tasty as the next.

In my version I chose a base of raw cacaco and bits of cocoa nibs, a lucuma nougat cream, and a caramel made with Medjool dates, so creamy and unctuous.

The whole is covered with deliciously maple syrup caramelized peanuts and crunchy raw chocolate.

Now it’s your fairy fingers’ turn to cook, put on your prettiest apron and let’s start!

Raw Vegan Snickers Cake

Stéphaële – Raw Cuisine Culinary
A much healthier and just as tasty version of this popular snack! This chocolate-nougat-peanut cake is sure to please everyone!
Prep Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 10 portions

Equipment

  • A mold of about 25cm
  • A blender
  • A dehydrator (optionnal)

Ingredients
  

For the base :

  • 1 cup dehydrated sprouted buckwheat
  • 2 tablespoons raw cocoa nibs
  • ¼ cup raw cacao powder
  • ½ cup almond powder
  • 5 tbsp. date paste
  • 1 tablespoon maple syrup

For the nougat cream:

  • 3.5 cups sprouted sunflower seeds (or at least soaked overnight)
  • ¼ cup peanut butter
  • ½ cup cocoa butter
  • 1,5 cup coconut sugar
  • ¼ cup lucuma powder
  • ¾ cup water
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt

For the caramel

  • 1 cup Medjool dates
  • ½ cup yacon syrup
  • ½ cup coconut oil
  • ¼ cup peanut butter
  • 2 tablespoons water
  • ½ tsp vanilla extract
  • 1 pinch of salt

For the caramelized peanuts :

  • 1 cup raw peanuts
  • 2 tablespoons maple syrup

For the chocolate sauce:

  • 1/2 cup cacao butter
  • 2 tbsp coconut oil
  • 3/4 cup raw cacao powder
  • 5 tbsp maple syrup
  • 1 pinch salt

Instructions
 

  • Mix the peanuts with the maple syrup and leave to dry for 24 hours in the dehydrator.
  • Place all the base ingredients in a food processor with an S-blade and process until a homogeneous paste is obtained.
  • Line the bottom of the pan and flatten well. Set aside the fridge.
  • Place all the nougat cream ingredients in the blender bowl and blend well.
  • Pour on the base of the cake and keep in the fridge.
  • Then place all the caramel ingredients except coconut oil in the blender and blend.
  • Then add the coconut oil and blend for a few seconds until the mixture is homogeneous.
  • Pour over the cake, sprinkle with raw peanuts and set aside in a cool place.
  • Melt the chocolate ingredients in a dehydrator (or double boiler) and blend well.
  • Pour the chocolate onto the cake immediately.
  • Decorate with caramelized peanuts.

It will keep for at least two weeks in your refrigerator, and several months in the freezer.

If you have any questions about my vegan snickers cake recipe you can use the comments below.

And if you make the recipe tag me on Instagram @chef_stephaele with the hashtag #rawcuisineculinary. I will be able to see your creation and share it as a story 🙂

Are you a big fan of raw vegan cakes? Hate a look at my vegan pumpkin pie recipe, or my lemon and lavender cupcake 😉

You can also find my posts on Raw Cuisine Culinary, Twitter Raw Cuisine Culinary, or Instagram Chef Stéphaële 🙂

Resources:

(1) https://www.sciencedirect.com/science/article/abs/pii/S0889157598905658

(2) https://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=arachide_nu

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