Vegan snickers tart

Vegan snickers tart

Updated: Jul 22

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 mixer/chopper/grinder to make this recipe. It will be difficult to do by hand or with a blender (sorry)


NOTE:

If your dates are very dry and hard, you will have to add about 0,5 tbsp of warm water per date in order to make it stick properly, if the dates are too dry it's hard to make the crust caramelize during baking and make the fudge topping nice and sticky.

This is of course a judgement you have to make on your own, but if the crust is just dusty and not at all held together, then you need to add some water, you can always add more so start with a couple of spoonfuls.


Step 1.

Preheat oven to 170*C /335*F

Pulse all the ingredients in a food processor until it has an even yet crumbly texture.

Step 2.

Press the crust into a cake tin, make sure it is evened out so it bakes evenly.

Bake for about 15-20 minutes until golden and toasted. It is VERY IMPORTANT that you keep an eye on it, because these peanuts will burn when you least expect them to. - Just saying!


Step 3.

Remove the crust from the oven and let it cool down in the tin.


Step 4.

Combine dates, cocoa powder and salt in the food processor, then add peanut butter and melted coconut oil.

This might look a bit crumbly and split - don't worry about it.


Step 5.

Fill a mug with hot water from the kettle and drop to tbsp into it.

This part is where the filling goes on top of the crust, this will be sticky and a bit tricky, so have patience and use the hot water and the spoons to help you.

Place all the filling on top of the crust (still inside the cake tin) use the wet and warm spoons to spread the filling out evenly and smooth the surface with a bit of hot water. Sprinkle with chopped salted peanuts and gently press them into the filling.


Step 6

Place the vegan snicker brittle in the freezer and let it set for min. 1 h.


Step 7

Carefully Flip the brittle out of the tin on a plate upside down and then flip it back over to another plate. Then cut/break.

Forget about cutting beautiful pieces of this thing just embrace the pattern of which is crack when you try to cut it - people will love it, I promise you (see the image beneath)!



TIP: Keep in the fridge for up to 5 days, or in an airtight container in the freezer for up to 3 months. (As if that will happen, someone will eat it...)


Thank you for reading, cooking, commenting and baking - remember if you like my recipes I have two 350 page cookbooks available in my shop - you support me directly when you purchase them here. Thank you :D


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lot's of love

- Hannah



copyright Hannah Grant 2020