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!
- Pitted Date Bar 250g Chopped
- Coconut milk 3 Tbsp
- Salt 1 Tsp
- 2 Tbsp vanilla
- 2 Tbsp peanut butter (salt and sugar free)
- 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
- Start placing your chopped dates into a bowl and covering them with boiling water and leave to soak for an hour.
- 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)
- 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!
- 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!
- Break up the chocolate and place it in a microwaveable bowl with the coconut milk.
- 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!)
- Remove from the microwave and stir until the chocolate is melted and the mixture is glossy and combined.
- 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.
- Once all of the ingredients are combined pour the mixture into two medium sized, greased or lined, round cake tins.
- Place the cakes into the oven to bake for 30 minutes.
- Once fully baked, remove from the oven and leave to cool in the tins for about 2 hours.
- Once fully cool remove from the tin before assembling the cake.
- Place one cake layer on a cake stand or platter, top it with a generous layer of the date caramel.
- Place the second layer on top of the first layer sandwiching the date caramel between two layers of chocolate cake.
- Finish the cake by topping it with the chocolate ganache, swirls of date caramel and a sprinkling of roasted peanuts and sea salt!