Raw Snickers Bar Cake

1 cup macadamia nuts
1 cup coconut
1 cup dates
2 tbs cacao powder
3 tbs coconut oil
Pinch of salt 

1 cup cashews (soaked for 2 hours)
1 1/2 cup coconut milk
1/2 cup coconut oil
1 1/2 cup dates
1 tsp vanilla extract 
3 tbs cacao powder
Pinch of salt

Crunchy Bits
1 cup mixed nuts
2 tbs coconut sugar

1/2 cup coconut oil
1/2 cup cacao powder
1/2 cup peanut butter
1 tbs honey
1 tsp vanilla extract
Pinch of salt

Line a square or round cake tin with baking paper
Preheat oven to 180 degrees

Whiz all ingredients in a food processor until smooth
Transfer to cake tin and line the base with mixture
Place in the freezer

Crunchy bits
Place the nuts on a baking tray 
Sprinkle with coconut sugar
Bake in the oven for 10 minutes, mixing occasionally 
Allow to cool
Whiz in food processor until crumbly
Leave on the side

Drain and rinse cashews 
Place all filling ingredients EXCEPT cacao in the food processor
Whiz until smooth (5 mins)

Pour 3/4 mixture on top of base
Sprinkle with 3 tbs of crunchy bits
Place back in the freezer

Add cacao to remaining mixture
Whiz in food processor until combined
Pour over the top of mixture
Place back in freezer for 2 hours

Place ingredients in food processor
Whiz until smooth and glossy (5 mins)

Final step!
Remove from cake tin
Place on a cake stand
Sprinkle with crunchy bits, drizzle with chocolate topping
Continue to do this until you run our of chocolate topping and crunchy bits

Cut with a hot knife and ENJOY!

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© Copyright Nicola Marie Richardson