Slightly Less Naughty Snickers Cake

This cake was inspired by a delicious raw snickers bar from a health food restaurant in Cape Town, Scheckter’s Raw. As well as Livia’s Kitchen and all of the incredible cakes that she whips up on instagram! It was a bit of an experiment gone right, but I thought that it was definitely worth a post. Its super easy, super delish and the perfect treat to share with friends and family!


Date Caramel:

  • Pitted Date Bar 250g Chopped
  • Coconut milk 3 Tbsp
  • Salt 1 Tsp
  • 2 Tbsp vanilla
  • 2 Tbsp peanut butter (salt and sugar free)

Chocolate Cake:

  • 2 cups gluten free cake flour
  • 2 tsp of salt
  • 1 cup of strong coffee
  • 1 cup almond milk
  • 2 Tbsp vanilla
  • 1/2 cup of melted coconut oil
  • 3/4 cup of honey
  • 1 egg
  • 1 Tbsp baking powder
  • Salted Peanuts 1/2 cup

Coconut Chocolate Ganache:

  • 1 85g sugar free dark chocolate slab
  • 1/3 a cup coconut milk


Pre-heat the oven to 180ºC

Date Caramel:

  1. Start placing your chopped dates into a bowl and covering them with boiling water and leave to soak for an hour.
  2. Remove the dates from the soaking liquid and place them into a blender, blend until smooth (add 3 Tbsp of the soaking liquid if you feel you need to loosen up the date paste a bit)
  3. Add the salt, peanut butter, vanilla and coconut cream – blend until as smooth as possible. *if you can’t get it super smooth with your blender, pass the mixture through a sieve!
  4. Place the mixture into a non-stick pan with 1/2 a tsp of coconut oil and cook down until slightly thicker and caramelised. Remove from the heat and place in a glass jar in the fridge!

Chocolate Ganache:

  1. Break up the chocolate and place it in a microwaveable bowl with the coconut milk.
  2. microwave for around 30 seconds, or until the coconut milk is hot (keep an eye on it, as the coconut milk heats up super quick!)
  3. Remove from the microwave and stir until the chocolate is melted and the mixture is glossy and combined.


  1. I like blending the ingredients together to get the mixture super light before baking, but you can combine them together in a bowl and whisk/mix them thoroughly.
  2. Once all of the ingredients are combined pour the mixture into two medium sized, greased or lined, round cake tins.
  3. Place the cakes into the oven to bake for 30 minutes.
  4. Once fully baked, remove from the oven and leave to cool in the tins for about 2 hours.
  5. Once fully cool remove from the tin before assembling the cake.


  1. Place one cake layer on a cake stand or platter, top it with a generous layer of the date caramel.
  2. Place the second layer on top of the first layer sandwiching the date caramel between two layers of chocolate cake.
  3. Finish the cake by topping it with the chocolate ganache, swirls of date caramel and a sprinkling of roasted peanuts and sea salt!



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