Vegan & Gluten Free Snickers Cake

Ingredients: (1 cup = 200ml)

This recipe makes a full-size cake. You can half the ingredients if you want make a smaller cake.

Bottom Layer:

• 3/4 cup of dates (around 12)
• 2 cups of almond flour (or any other nut flour) - (or put some nuts into a food processor and pulse until you have flour consistency)
• 1/4 cup of cocoa powder
• 1/3 cup of peanut butter 
• 2 tbsp. coconut oil
• 2 tbsp. of water
• Pinch of salt

Middle Layer:

• 1 cup of millet grain
• 3/4 cup of cashews 
• 1/2 of sweetener of your choice (maple syrup/honey etc.) or more to taste
• Juice of half a lemon
• Salt to taste
• Vanilla extract

Top Layer:

• 1 1/2 cup of dates (around 30)
• 1/3 of peanut butter 
• Pinch of salt
• Water

1. Bottom layer - Place all the ingredients into a food processor and pulse until everything is well combined.

2. Middle layer - Cook millet and cashews with 2 cups of water for around 20-25 min. until soft and combine it with the rest of the ingredients in the food processor or a high speed blender and blend until smooth.

*If you use raw honey as a sweetener, let the millet and cashews cool down a bit so the honey would not loose its nutritional values.

3. Top Layer - Add all ingredients into a food processor and pulse until smooth. Add as much water as you want your caramel paste to be.

*Decorate with roasted peanuts or almond flakes to create flowers.

Enjoy!