No-bake "Snickers" Tart

A peanut butter base topped with layers of peanut caramel, roasted peanuts and rich chocolate ganache.

I created quite a few variations of this recipe as it was the one which I demonstrated at this year's Dublin Vegfest, so lots of trial runs were needed!

This snickers themed recipe can of course be adapted to your own dietary requirements. Feel free to substitute the peanuts and peanut butter for an alternative nut butter.

The best thing about this cake is that you can go totally nuts with the toppings! Crushed nuts, roasted peanuts, melted chocolate, drizzled peanut butter, chocolate shards, mini peanut butter cups... there's room for it all!

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Rich and decadent

• Chocolate, chocolate and more chocolate

• Easy to make

• No-bake

• Egg-free

• Dairy-free

• Free from animal derived products

• Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/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 in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#snickers #tart #chocolate #chocolatetart #snickerstart #peanutbutter #dairyfree

---

SNICKERS TART

Serves: 10-12

Preparation time: 40 minutes

Set time: 4 hours

Total time: 4 hours 40 minutes

INGREDIENTS

BASE

2 cups cashews

¼ tsp salt

3 tbsp peanut butter (I used crunchy but smooth can be used if preferred)

1 tbsp maple syrup

PEANUT CARAMEL LAYER

10 medjool dates (pitted)

1 cup smooth peanut butter

¼ tsp salt

¼ cup maple syrup

½ cup oat milk

1 cup roasted peanuts

CHOCOLATE LAYER

2 cans chilled coconut milk (use only the thick part from the top of the can)

200g vegan-friendly chocolate

¼ cup maple syrup

¼ cup cacao butter

TOPPINGS

Peanuts

Chocolate

PREPARATION

BASE

1. Add the cashews to your food processor and blitz to a fine crumb.Add in the salt and peanut butter and blend for another 2 minutes.

2. Lastly add in the maple syrup and allow to mix until the mixture starts to form a dough like consistency.

3. Line the bottom of a springform tart tin with parchment paper (I used one with a 9.5” base).

4. Spread the dough out evenly and press it firmly into the base of the tin using the bottom of a flat glass.

5. Set aside in the freezer.

PEANUT CARAMEL LAYER

1. Add the dates, peanut butter, maple syrup, oat milk and salt to your high speed blender and blitz until sooth without lumps.

2. Once ready, transfer the caramel to a large bowl and gently fold through the roasted peanuts using a spatula.

3. Spread the peanut caramel out onto the case of the cake and even out the top using a spatula.

4. Place the cake back into the freezer.

CHOCOLATE LAYER

1. Add the coconut milk to a saucepan and bring to a simmer.

2. Remove from the heat and whisk in the chocolate and cacao butter.

3. Once the mixture is smooth add in the maple syrup and whisk to combine.

4. Set the chocolate mixture aside for ten minutes to cool slightly before pouring it on top of the peanut caramel layer.

5. Tap the cake tin on your work surface to knock out any air bubbles and allow to cool for another 15 minutes or so before covering and placing in your freezer.

6. Freeze for a minimum of 4 hours.

7. Once set, remove the cake from the cake tin whilst still frozen.

8. Decorate with melted chocolate, drizzled peanut butter, peanut butter cups, crushed peanuts and chocolate shards.

This cake stores well in the fridge for up to 5 days, alternatively it can be stored in the freezer and thawed as needed. Ensure it is stored in an airtight container.