Desserts, Photography, Uncategorized

Raw vegan Snickers cake

Raw vegan Snickers cake

I will end this raw vegan month with my favorite recipe. I love Snickers bars, but going without sugar means no more bars, so, I needed to find a healthy recipe. So here it is: very healthy, very easy to do and full with energy. My son said to me the other day, after eating this cake: Mom, make this cake again, it is so good.


For the peanuts layer:

  • 1/2 cup oat flakes
  • 1/2 cup honey
  • 1 cup almonds (left in water overnight)

For the caramel layer:

  • 1 cup dates (left in water overnight)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 tablespoon melted coconut oil

For the chocolate layer

  • 1/2 cup dates (left in water overnight)
  • 3/4 cup carob powder
  • 1/3 cup melted coconut oil


Peanuts layer: Put everything in a blender and mix it. Prepare a cake form with parchment paper and put the mix.

Caramel layer: Put all the ingredients in the blender and mix it. You need to get a mix a little bit hard. Use water if needed. Add the mix on top the peanuts layer and put it in the fridge or freezer.

Chocolate layer: Mix all the ingredients together. Put it on the other layers and put it again in the fridge or freezer.

You can decorate with fresh or frozen fruits. I decorated with wild strawberries and for this photography I used two small cakes on top of each other. Enjoy!


152 thoughts on “Raw vegan Snickers cake”

  1. Wonderful, wonderful, wonderful.. Can’t wait to try it. We are attempting to live sugar – less.. as in with less sugar.. your recipes are amazing. Thanks!

  2. Holy jesus christ on a cracker, this looks AMAZING. I’m just a freaking big snacker, you know? I seriously need to make something like this so I’m not always just shoving my face full of processed chocolate bars instead.

  3. This looks absolutely scrumptious! Definitely looking forward to trying it out. Thank you for swinging by my blog also!

  4. It’s a slippery slope. I’ll just stick to my one little square of extra-dark chocolate after dinner. Next thing you know, Crisco will find its way into one of the recipes . . . LOL. 🙂 (Looks delicious!)

    1. Hi Bayu, if your sister is vegan, sub the honey for another sweetener as honey is not really vegan since it still comes from an animal. Hope she enjoys going vegan, it’s the best!

  5. Looks awesome. Just added to my recipe list to try (and awesome to see the almonds in place of peanuts – I’ve got a kiddo who is severely allergic to peanuts, dairy, and eggs so this recipe will work for him). Thanks!

  6. Your effort to show that healthier forms of desserts need not sacrifice taste and appearance is commendable. People sometimes confuse healthier choices with over indulgence. It certainly is NOT your responsibility to provide the macros (protein, carbs and fat), but if you could find a way to provide a total calorie number based on a measured serving size, it might provide better clarity that healthier may still be calorie dense.
    Your creations, in general, are absolutely amazing! You are quite gifted.

    1. Thank you for your advice. I will try to do that. They are calorie dense, but,good calories. And, you will not eat a whole cake just because doesn’t have sugar, white flour, etc. Actually, I noticed that I ate smaller size of this cake, than the sugar ones. Maybe this applies only to me.

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