RAW SALTED CARAMEL SNICKERS CAKE

As a request from a friend that I’d once made this as a birthday cake for... this recipe has been a caroline ‘special’ since my days living in New Zealand..

this started out as a tray bake that I would cut into slides and take to my lululemon team for some mid shift energy.. turned into a cake I’d sell out of on the Saturday Thornton Market andnhas now evolved into some what of a celebration cake I make for times when I know it’s going to utterly enjoyed!

The beauty of this recipe is that it:

A) Tastes absolutely

B) Can be cut up, frozen and eaten in beautifully ice cream like deserts

C) Keeps for up to a week in the fridge

Ingredients:

Base Layer

200g chopped dried dates

200g mixed nuts

100ml coconut oil (melted)

2 heaped tbsp cacao powder

Caramel layer

100g cashews (soaked for 1 hour in water)

250g nut butter - this one is best as peanut!!

1 tsp Liquid Balance Blend

100 g soaked dates

100ml coconut oil (melted)

a little dairy free milk if needed to

2 tbsp maple syrup syrup