Snickers Cake

Preparation time 5 hrs
This recipe keeps for 7 days

Ingredients (8 servings)


  • 3/4 cup Dates, medjool
  • 4 tbsp Water
  • 2 tbsp Coconut milk, canned


  • 80 g Dark chocolate, sugar free (vegan)
  • 2 tbsp Coconut milk, canned (20% fat)


  • 3/4 cup Peanuts, roasted, salted


  • 1 cup Dates, medjool
  • 1 1/2 cup, chopped Walnuts


  • 1 1/2 cup Cashews
  • 1/3 cup Maple syrup
  • 1/2 cup Coconut milk, canned (20% fat)
  • 3 tbsp Coconut oil
  • 2 tbsp Lemon juice, raw

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  1. Soak the cashews
    Cover the cashews in boiling water and leave them to soak for one hour. For best results, soak the cashews overnight in room temperature water. This way the cashews will remain raw and retain their full nutritional value. The softer the cashews, the smoother and creamier your filling will turn out.
  2. Prepare the crust
    To make the crust, combine the dates and walnuts (see ingredients under “crust”) in a food processor. Process until well combined and the mixture forms a dough that holds together. Line the springform pan with parchment paper. Press the mixture evenly onto the bottom of the prepared pan. Place it in the fridge while preparing the next layer.
  3. Prepare the filling
    Process all ingredients for the filling layer in a high speed food processor until creamy and smooth. Taste and adjust the flavours as needed, adding more lemon for brightness, salt for flavour balance, or maple syrup for sweetness. Remove the pan from the fridge and pour the cashew cream onto the crust.
  4. Caramel layer
    To prepare the caramel layer, add the dates (see ingredients under “Caramel”) in the food processor. Blend until a paste forms. Add water and coconut milk and process until a nice caramel-like texture is formed.
  5. Add the date caramel in small spoonfuls over the cashew filling and swirl with a toothpick (spiral moves) to spread the caramel unevenly in the cashew layer.
  6. Sprinkle the peanuts on top and tap so they gently sink in.
  7. Cover and freeze for 4 to 6 hours or until completely firm.
  8. Chocolate layer
    To prepare the chocolate layer, add the chocolate and coconut milk to a ceramic bowl and set over a small saucepan with simmering water, over medium heat. Stir occasionally until melted. Drizzle the chocolate over the cake and enjoy at least a slice!
  9. How to store
    Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It’s best enjoyed slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.

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One serving contains 611 calories, 13 grams of protein, 46 grams of fat, and 47 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.