Raw Snickers Cake

I love cooking, I don't however enjoy baking and quite frankly I suck at it. I once tried to make pavlova and I am positive the egg white discs could have been used at Olympic level discus throwing. Raw is more my thing. Moreover raw, and refined sugar, dairy and wheat free. Like this snickers cake which actually used hazelnuts and not peanuts. I doubled the recipe below to make a super decadent and LARGE cake for a dinner that we divided with a ruler at the end of the night to ensure fairness to all. If you like me double the recipe for maximum WOW factor use one of the high 30cm loose base tins as the ingredients will take the cake right to the top (this includes taking the base right to the top of the tin).

BASE INGREDIENTS: 155g cashew nuts, 60g shredded coconut, 2 tbsp cacao powder, 1 tbsp maple syrup, 3 tbsp coconut oil melted, 1 tsp vanilla extract, pinch salt

SNICKERS FILLING: 240g macadamia nuts soaked for 2 hours then drained, 250ml almond or coconut milk, 125ml coconut oil melted, 12 medjool dates pitted, 1 tsp vanilla extract, 70g hazelnuts toasted and lightly crushed, 50g cacao powder, pinch salt

TOPPING: 125ml coconut oil melted, 3 tbsp cacao powder, 75g almond butter (or nut butter of your choice), 1 tbsp maple syrup, 1 tsp vanilla extract, 60g hazelnuts toasted and lightly crushed, cacao nibs or grated dark chocolate to serve.

Step 3 (I need to find more photos!!)

METHOD:
1. Line your baking tin with baking paper (both base and rim).

2. Place all BASE ingredients in food processor and pulse until the mixture resembles breadcrumbs. Press this into the base (and if doubling ingredients) all the way up to the rim of the cake tin, making sure the layer is even. Freeze for 10-15 minutes.

3. For the filling pulse the macadamia nuts, milk, coconut oil, dates and vanilla in food processor to a fine paste. Pour half of this into the base, and spread the hazelnuts over the top - re-freezing the mixture for 20 minutes.

4. With the remaining BASE filling, add the cacao and pulse again. Remove the tin from freezer and pour this layer over the base and hazelnut layer. Return to freezer to set.

5. For the TOPPING place the coconut oil, cacao, nut butter, maple syrup, vanilla extract and salt in food processor and pulse until it's smooth and creamy.

6. Remove the cake from the freezer and pour the chocolate topping over the top of the cake in one layer. Scatter the top with the hazelnuts and cacao nibs or grate dark chocolate over the top. Chill in fridge or freezer until read to serve.

7. Remove from freezer 20-30 minutes before you serve, and from fridge around 10 minutes.

This keeps really well in freezer for at least 1 month. Probably best to cut into slices at the time you are serving it before re-freezing though as it's awfully hard to cut frozen.