RAW Snickers Mini Cake

Before you start drooling all over your technological device, pick up your jaw. close it. and keep scrolling for the recipe. That’s right YOU can make a raw snickers mini cake! Easy ♥

Now before you say anything, I know I have been making far too many raw treats and not enough savoury goodness. I also realise and accept that currently, I may have a slight obsession with peanut butter, raw caramel and raw chocolate ♥ Don’t you? Am I worried? Not in the slightest. If I want peanut butter, caramel and chocolate. I’ll have it!

Also, just thought I would mention … RAW Dessert sounds appealing doesn’t it? It is important though, to remember that most raw sweets and treats and made from fruits, nuts and oils. Even though they are healthy sugars, nuts and oils, it is definitely NOT healthy to eat to much of them. Just like anything, raw desserts, treats and sweets need to be consumed in moderation. Especially for those wanting to loose weight. So, please watch your intake ♥

Ok, Ok, I’ll stop babbling now, here is the recipe … ♥ ♥ ♥

 ♥ RAW Snickers Mini Cake ♥

* Recipe is based on a 12cm x 4cm (5″) round springform cake tin (small cake)
**Lightly oil the cake tin with melted coconut oil. 

♥ Base Recipe ♥

1/2 Cup Raw Almonds
1 TBS Natural Peanut Butter
1 TBS Rice Malt Syrup
1 TSP Coconut Oil (melted)
Pinch Himalayan Salt

1. Throw all ingredients into a food processor for about 30 seconds. When the mixture sticks together it is ready.
2. Mould the mixture into the base of the cake tin. Make sure it’s even and compact.
3. Put it in the freezer.

♥ Caramel Recipe ♥

6 Medjool Dates (pitted and halved)
2 TBS Natural Peanut Butter
1 TSP Coconut Oil (melted)
1/4 Cup  + 1 TSP Warm Water
Few Pinches Himalayan Salt
1/2 Cup Raw Peanuts

1. Throw the dates and peanut butter into the food processor. Blitz until a thick caramel paste forms.
2. Add coconut oil and salt,  blitz for a few more seconds.
3. Add the water in slowly. Watch the consistency and make sure it remains quite a thick caramel. It shouldn’t be runny at all (otherwise it won’t set properly).
4. Taste test your mixture. If it does’t have the salty taste, add a couple more pinches of Himalayan salt.
5. Throw in the raw peanuts and manually fold them into the mixture.
6. Remove the cake tin from the freezer and spread the caramel evenly over the top of the base.
7. Put in the freezer until hard. Approximately 1 hour.

♥ Chocolate  Recipe ♥

1 TSP Coconut Oil
2 TBS Rice Malt Syrup
2 TBS Raw Cacao Powder

*** Take the set cake out of the cake tin and put on serving plate ***

1. Put all ingredients into a small pot over a VERY low heat. Take off heat when melted.
2. Slowly Pour into the centre of the cake, us the back of a spoon to spread over top of cake.
3. Put back into the freezer to set. (10 minutes)

TIP: I used another batch of chocolate to drizzle over the top and garnished with raw peanuts.

ENJOY XX