Snicker Doodle No Bake Cake

All you need is:

For the Crust

1 glass pitted dates (soaked)

1 glass of almonds

1/2 glass of sesame/sunflower seeds

1 tbsp coconut oil 

For the Filling Layer 

1 glass of cashew nuts

1/2 tsp vanilla extract

2-4 tbsp maple/brown rice or agave syrup (to taste)

1/2 glass coconut/almond or rice milk

1/4 tsp sea salt

3 tbsp coconut oil

1 tbsp lemon juice

For the Caramel Layer 

1/4 glass pitted dates (soaked)

4 tbsp coconut oil

1/4 tsp sea salt

2/3 glass coconut almond or rice milk

3 tbsp peanut butter (unsalted)

1/2 tsp vanilla extract

TOPPING Vegan Milk Chocolate

3 tbsp coconut oil

3 tbsp coconut almond or rice milk

3 tbsp raw cacao powder

2 tbsp maple/brown rice or agave syrup

ALSO

3 tbsp peanut butter (unsalted)

Handful of raw peanuts

Here’s what you do:

Add cashews to a bowl and cover with water. Let it set for 1-2 hours, then drain well. Do exactly the same with dates. Also line preferred medium size dish with baking paper. Set aside.

Make crust by adding dates to a blender. Blend/mix until small bits remain. Remove and set aside.

Add almonds and sesame/sunflower seeds to the blender and blend to powder. Melt coconut oil. Mix nut/seed flavour, melted coconut oil and dates together, stir well. If it’s too dry, add a bit more oil. If too wet, add more nut flavour.

Press the crust into the lined dish, until flat and even. Set crust in freezer.

Add your drained, soaked cashews, vanilla extract, syrup, plat based milk, sea salt, melted coconut oil and lemon juice to the blender. Blend until creamy and smooth. Taste and adjust flavours if needed.

Pour filling over the crust. Spread it evenly. Put to back to the freezer.

For caramel layer add soaked dates, melted coconut oil, sea salt, plant based milk, peanut butter and vanilla extract to the blender. Blend it till smooth and even texture.

Pour the caramel over the filling.

Add few tsp of peanut butter over the top of caramel layer, sprinkle the peanuts on top and tap so they gently sink in a little. Cover the top with foil. Freezer for 4-6 hours, or until set and firm.

For raw chocolate, melt coconut oil, add plant based milk, raw cacao powder and syrup, stir well.

Drizzle the chocolate over the cake, slice into bars and serve.

Enjoy! Store the rest in the freezer up to 3 weeks (best in the first week).

*Little Tip. Never melt your raw coconut oil directly on in the pot, use double pot system. One pot with 1/3 of boiling water, second pot smaller with your coconut oil. Place the smaller pot over the lager in order to start melting your oil.

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