In this article you will find the recipe for raw snickers cake by the famed Danish cook Fredrik Bille Brahe. If you’ve been to Copenhagen, you must have tried some of his restaurants. If not, you know what to do next time you’re in town.
I’ve been trying out a couple of recipes in the raw kitchen, some didn’t turn out very well, but this one is my favorite. Easy to make and very convenient to bring if you’re invited to dinner parties, lunch ect. And the best part is the perfect combination between sweet and salt. A little bit is enough to satisfy the sweetest tongues!
170 g toasted almonds
2 medjool dates with stones removed
1tsp coconut oil
1 pinch of flaky salt
8 medjool dates with stones removed
1 drizzle vanilla powder or essence
1/2 boiling water
1 tbsp coconut oil
12g salted peanuts
80g 80% dark chocolate
1tbs coconut oil
Soak the raisins in boiling water for 1 minute to soften them up. Strain the water from the raisins. Put everything into a food processor and mis until it looks a little like a paste. Place the paste into a mould lined with a sheet of baking paper. Press flat with spatula.
Put the dates and vanilla into a blender and mix. When the dates are broken up, add the boiling water and coconut oil, keep mixing at high speed for 2 more minutes. Season with salt: this is very important to balance the sweetness of the dates and bring out the caramel flavor. When you’re happy with the taste, spread the caramel evenly on top of the biscuit.
Melt the chocolate over a pot of hot water, then slowly blend the coconut oil into the melted chocolate. Sprinkle the salted peanuts evenly over the caramel in the mould, slightly pressing them into the caramel. Finally, pour the melted chocolate over the peanuts and spread evenly with a spatula. Leave in the fridge for a minimum of two hours; once the chocolate is nicely set, get the block out of the mould and cut into chunks.