Snicker Doodle

This snickers cake or these snickers bars, depending on how you decide to set it up, is oh so good! It will take you back to your childhood days, when you were able to consume snickers whenever you wanted, without having to worry about your waist line expanding. 

A healthy alternative to avoid processed foods & chocolates. Say goodbye to vending machines & to packaged confectionary chocolates! 

NO artificial sugars, All Natural. 

I enjoyed making this as a snickers cake, however I did find that the bars layout is more practical to take-away and to enjoy as a 'finger food snack'. No need for a fork, or spoon, or dirty dishes. 

Although it sure does look pretty as a cake too. Miam.

Ingredients

COOKIE LAYER

1/2 cup Coconut flour 

3/4 cup Cashews 

1/2 cup Dattes 

2 tbsp Maple syrup

Pinch of salt 

For the cookie layer, blend all ingredients together, then in a mold lined with parchment paper, add your cookie base, spread evenly and press down using a spatula. 

Place in the freezer while you make your caramel.

CARAMEL LAYER

1 cup Dattes

1 tbsp Almond Butter

1 tsp Vanilla

Pinch of Salt 

2 tbsp Hot Water (to help dattes blend more easily)

For the caramel layer, blend all ingredients together, then add it on top of your cookie base, spread evenly using a spatula. 

Add a layer of peanuts (or raw cashews if you prefer or are allergic) on top of your caramel, for some crunch and a true snickers experience. 

Place in the freezer while you make your chocolate drizzle. 

CHOCOLATE DRIZZLE 

1/4 cup Maple syrup

1/4 cup Coconut oil

1/4 cup Raw Cacao 

For the chocolate layer, blend all ingredients together, then place in a pasty bag and drizzle on top of your caramel layer.

Place in the freezer overnight or for 2 hours to let cool.  

I must say that out of everything I have tried so far, this is my favorite vegan dessert recipe. It is salty and sweet, crunchy, moist and really hits the spot.

SWEET & SALTY

MELTS in your mouth

crunchy