Prep Time: 30 minutes
I have no idea what to call this, but I know it’s good! It’s like a good version of a snickers bar..wonderfully chocolatey with a deep nutty flavour and smothered with creamy butterscotch and topped with chocolate sauce.
And absolutely no one would know that this was a Raw Vegan recipe with no refined sugar.
As I’ve been cutting right back on all sugar since January, I have tried a fair few ‘sugar free’ recipes. Most of them looked great, smelt great but tasted like ****. So when a friend said she had made a raw vegan cake I was skeptical until the first bite. After the first bite I was in love. So much so, I needed the recipe straight away to replicate this plateful of joy.
Don’t get me wrong…this recipe is full of sugar, just not the horrible white refined kind.
- 300g of peanut butter (Just make sure you use a good quality one, and make sure it’s vegan like the one I used if required)
- 150g of hazelnuts
- 300g of medjool dates
- 2 tbsp of coconut oil
- 2 tbsp of honey (just use maple syrup if you want to make this vegan!)
- 6 tbsp of raw cacao
- 1 pinch of sea salt
- Put all the ingredients in a food b;ender and blend until smooth
- Place in a cake tin/pyrex dish and put in the freezer for an hour
- Transfer to the fridge until set
This can be eaten just like this, or topped with the following…
- 110g medjool dates
- 50g cashews
- 200g almond milk
- 1 teaspoon vanilla essence
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
- Soak the dates and cashews with hot water for thirty minutes
- Drain and put in a blender along with the rest of the ingredients
- Blend until smooth
This is quite a runny consistency and I only used about half of the total amount. If you want it to be thicker, decrease the amount of almond milk.
Spread on top of the base and pop it all back in the fridge while you make the chocolate sauce.
- 4 tablespoons coconut oil
- 2 tablespoons maple syrup
- 3 tablespoons raw cacao powder (or regular cocoa powder if you don’t have)
- 1 tsp vanilla
- Melt the coconut oil
- Combine all the ingredients in a small bowl and mix together
- Place the bowl in the fridge to thicken up (just place the bowl in hot water if it goes too hard!)
- When it’s just right, drizzle over the top of the butterscotch sauce
Keep this in the fridge until you are ready to serve.
Honestly, I’m not usually into this type of thing….just looking at what I usually bake tells you this! But this is a great combination of flavours.
I would say ‘it’s worth the effort’ but there is very little effort involved in making this raw vegan delight for all to enjoy.