Vegan snickers tart

Updated: Jul 22, 2020

This is a cross over cake (or actually a tart) between a snickers and a brittle that has turned vegan/plant based, without gluten or dairy OR any added sugars...

Right, it almost doesn't get any more packed with buzzwords than that. NEVERTHELESS, don't be scared if you're a dairy lovin', egg smashin' sugar craving person - This cake is the real deal and that's a promise.

You see before posting my recipes I always test everything on my friends and family, often without them knowing that they are my guineapigs, but seriously - no one says no to cake. Also the people I live with is willing to go out of their food comfort zone to try my alternative recipes, because eyeing the chance of eating cake overrules the fear of it being too healthy - thankfully. So that is why most of my cakes has also been tested on real human kids.

So you can be sure that if the recipe goes up, it's been approved by the majority of the taste testers.


Next, a lot of you guys are athletes and you are always looking for cake to bring on the road with you for training. THIS IS NOT that one, unless you want a mess in your pocket. But this is that amazing treat you give yourself as a quick recovery snack when you get back or as your party petit four menu. It's insanely delicious.



Vegan snickers tart


Yield: 1 cake tin, and it's cut/broken into 20/30 pieces - hard to control.

Prep time: 15 minutes

Cooking time: 15-20 minutes until golden brown.

Cooling time: 1 Hour in the freezer before cutting.

Recipe Ingredients:


Crust:

  • 165 g (1 cup) salted peanuts

  • 50 g (1/4 cup) almonds

  • 35 g (1/4 cup) rolled oats

  • 8 soft pitted dates (I use medjool dates)

  • 2 tbsp of coconut oil

  • 1 pinch of salt

filling:

  • 15 soft pitted dates (I use medjool dates)

  • 3 tbsp peanut butter

  • 2 tbsp unsweetened cocoa

  • 2 tbsp coconut oil

  • 1 pinch of salt

for topping:

  • chopped salted peanuts

Equipment:


You need a food processor or a mini