I have had some of the best reviews on this delicious dessert. It wont even be long until I can try this myself and I trust my taste testers! From what I have been informed this is as good as it looks.
The recipe, is a mini cake. I used a 12cm cake tin so please keep that in mind when making. For a normal sized cake, I would consider triple or quadruple the recipe.
1tbsp (15g) almond meal
1tsp (10g) rice malt syrup
1tsp (5ml) coconut oil melted
1tsp (2g) cocoa
15g peanut butter – crunchy
1/2c (60g) cashews – soaked for min 2hrs
3tbsp (43g) coconut oil melted
6 (75g) medjool dates
1tbsp (20ml) pure or no added sugar maple syrup
1/2tsp salt (good pinch)
1 1/2tbsp peanut butter
45g dark melted chocolate
Combine the base ingredients into a bowl and stir together to combine. Press into your lined mini cake tin, and place into the fridge until ready.
For the filling add the cashews first and pulse to a lumpy paste. Add the dates and the maple and blend to a smooth consistency – this may take 3-5mins so be patient! Add all other filling ingredients expect the peanut butter and pulse into a smooth filling. Then pour over your base. smooth out the top and add your peanut butter over top, spread out evenly.
Melt your dark chocolate, add some coconut oil to thin it if required. Pour over the peanut butter layer. Place in the fridge to set.
As the chocolate will set hard making it difficult to cut through I ran my knife through the half set chocolate for easier slicing later.
For a quicker set, place in the freezer for thirty minutes.
Serving size: 39.00 g
Average Quantity per Serving
Energy 824 kJ
Fat, total 14.8 g
saturated 7.6 g
Carbohydrate 13.7 g
sugars 11.0 g
Sodium 7 mg
note: compared to a normal snickers, the calorie content is very similar, this is due to the fat, but it is the ‘good fats’ in this recipe. My nutritional content is superior compared to the naughty snickers in terms of protein content, carbohydrate content, sugar and sodium.