sunnuntai 27. elokuuta 2017

VEGAN SNICKERS CAKE

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Yesterday, I just watched food blogs and found amaizing recipes what I really want to try and figure out. Minimalist Baker blog has incredibly beautiful looking vegan/vegetarian recipes. There are a variety of breakfasts, lunches, snacks, dinners and all kind of desserts. And omg... When i watch all these recipes I start drooling. It`s heart breaking. I'm excited to cook and bake a variety of goodies, for example, these delicious cakes, healthy and raw food things and especially vegan food. I think that is awesome that nowadays there are all sorts of options for both omnivorous and vegans/vegetarians. 

But before I start to explane too much things I have to tell why I`m here today, as you can see: Vegan snickers (raw) cake. 
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I have seen many recipes of snickers cakes and always wanted to try them but now it was time for that. And this was a piece of heaven. honestly. I loved that cake's tastiness, fullness, softness, crispness and salty and sweet combination. Those little peanuts on the top and inside the cake give some crunchiness, soooo good!? I would argue that there aren't people who don't like this cake. 

So... Let's go to this delicious recipe

VEGAN SNICKERS CAKE

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INGREDIENTS


CRUST
  • 1 cup packed (~200 g) pitted dates
  • 1 1/2 cups (115 g) raw walnuts
  • 1/4 tsp sea salt
FILLING
  • 1 1/2 cups (180 g) raw cashews
  • optional: 1 tsp vanilla extract
  • 1/3 cup (80 ml) maple syrup
  • 1/2 cup (120 ml) full-fat coconut milk (or sub another dairy-free milk, such as almond or rice) I put little bit more
  • 1/4 tsp sea salt
  • 3 Tbsp (45 ml) grape seed or olive oil (or use coconut, but it will impart more coconut flavor)
  • 2 Tbsp (30 ml) lemon juice (~1 small lemon), plus more to taste
TOPPINGS
  • 3/4 cup packed (~150 g) pitted dates (plus water to blend)
  • 3/4 cup (109 g) roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s)
  • 3/4 cup (90 g) chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s)
  • optional: 1 Tbsp (15 ml) coconut oil

1. First of all, put the cashews soak in water. Then make crust: put dates, walnuts and seasalt together to blender. Crust should not be too dry but not too wet so test and add dates if it is too dry and if too wet adds walnuts... then press the mass into the cake tray and put it in the freezer. A little bit water in the hands can help. 

2. Make caramel-"sauce" take 150g dates and put them to the blender with a little bit water and mix them. Then when it's thic but flexible it's ready. 

3. Then make filling: Put all the filling's ingredients to the blender and mix them. Taste and add more sweetness, salt or lemon if you want to. Pour it over the crust and add caramel sauce as small balls. 

4. Smelt chocolate and add some coconut oil if you want to.Then just add all the toppings what you want: peanuts, chocolate, dates, coconut flakes... And put the cake to the freezer for 4-6 hours at least.

kl

Enjoy !


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