GIANT VEGAN SNICKERS
- Addicted to dates
- Feb 6, 2019
- 3 min read
Am I dreaming? What could be better than a supersized, veganized version of this classic favourite? There's just something about that peanut butter and chocolate combination that everybody loves.
FEED THE GANG
And when I say supersized, believe me this is big enough to feed those larger gatherings. This giant snickers is certainly a showstopper and is bound to wow your family and friends The best thing about this recipe (besides all the delicious flavours!) is that it's super easy to make. No Michelin star required here, just some blending equipment and your patience :).
LAYERS OF FLAVOURS & TEXTURES
Just look at those layers! A decadent raw cake base followed by a creamy vanilla layer slathered with sweet peanut date caramel, some crunch with salty roasted peanuts and a healthy dose of smooth vegan chocolate. A sure way to satisfy all those snickers cravings with every bite!
WHY MAKE THIS RECIPE?
Plant based and Vegan friendly
Easy to make
Decadent and rich
Sweet and salty
Egg free
Dairy free
Free from animal derived products
Loaded with flavour
Insanely delicious!
Perfect for larger gatherings
Makes a HUGE batch so is great for keeping a stash in your freezer
Ingredients can be halved to make a smaller version
Can be enjoyed chilled/frozen/semi-frozen
Easily made to be gluten free (check labels on plant milks etc if you have a severe intolerance)
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures on my stories!
I would LOVE to hear your feedback and see all your pics. Have fun making it and I hope you enjoy it too x
Giant Snickers log
Serves: 10-12
Preparation time: 30 minutes
Set time: 6 hours
Total time: 6.5 hours
Equipment:
Food processor
High speed blender
12”length x4” width loaf tin with a removable
base or similar large tubberware
INGREDIENTS
BASE
2 ½ cups flaked almonds
½ cup cashews
9 medjool dates (pitted)
1 tsp coconut nectar (or maple syrup)
1 tsp coconut butter (or creamed coconut)
CREAMY FILLING
2 cups cashews (soaked for 6 hours and rinsed)
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
¼ cup maple syrup
2 tsp lemon juice
½ cup melted creamed coconut (or ⅓ melted coconut butter)
⅓ cup plant milk (rice, oat, soy, cashew or coconut)
PEANUT CARAMEL
15 medjool dates (pitted)
8 tbsp peanut butter
½ cup plant milk (rice, oat, soy, cashew or coconut)
GARNISH
½ cup roasted peanuts
½ cup tsp salt (only if the peanuts you use are not already salted)
300g vegan chocolate (melted) Get the recipe for my vegan milk chocolate here
INSTRUCTIONS
To make the base start by adding the cashews and flaked almonds to your food processor. Process until they form a light crumb consistency.
Add the dates, coconut nectar and coconut butter to the mix and continue to blend until the mixture begins to stick together and form a dough consistency.
Press the mixture tightly into the base of your loaf tin and smooth it out using a spatula.
Set the base aside in the freezer.
For the creamy filling, add all the ingredients to your blender and blitz until completely smooth and creamy.
Pour the mixture on top of the base and place back in the freezer to set for one hour.
Meanwhile prepare the peanut caramel by adding the medjool dates, peanut butter and plant milk to your blender. Blend until completely smooth, adding more plant milk if needed to get the mixture going.
Remove the snickers log from the freezer and slather the caramel on top using your spatula.
Sprinkle the roasted peanuts on top and press them down into the caramel using your spatula to make sure they don’t come loose.
Freeze the log for at least 6 hours or leave it overnight.
Once ready, remove it from the loaf tin or container whilst it’s still frozen.
Pour the chocolate on top and use a spatula to evenly coat the sides.
Sprinkle some chopped peanuts on top if desired.
Cut into slices using a hot, wet knife to get the cleanest cuts.
Can be enjoyed frozen/semi-frozen or defrosted depending on the consistency you prefer.
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