Go Back
Raw Vegan Date Almond Snickers
Prep Time
30 mins
Resting Time
4 hrs
Total Time
30 mins
 

The date palm is a symbol often associated with Muslims. This Ramadan, what better way than to delight in the sweetness of dates than a raw date caramel "snickers"? The perfect sweet treat for your Iftar dinner. 

Course: Dessert
Cuisine: Raw
Servings: 8
Author: Sabrina Chu
Ingredients
Almond Oat Protein Nougat (210 g)
  • 72 g (1/2 cup) activated almonds
  • 40 g (6 tbsp) oat flour
  • 30 g (1 scoop) vegan protein powder (I used Prana On Vanilla Maple) (see Notes)
  • 25 g (4 1/2 tbsp) desiccated coconut
  • 24 g (1 1/2 tbsp) maple syrup
  • 20 g (4 tsp) filtered water
Date Caramel
  • 85 g (1/2 cup) dates, pitted
  • 24 g (1 1/2 tbsp) maple syrup
  • 20 g (2 tbsp) cold-pressed coconut oil
  • 16 g (1 tbsp) activated almond butter (can substitute peanut butter if preferred)
  • 6 g (1 tbsp) mesquite powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp Himalayan salt
  • 36 g (1/4 cup) activated almonds, roasted peanuts, or nuts of your choice, chopped
Chocolate Layer
  • 18 g (3 tbsp) raw cacao powder
  • 45 g (3 tbsp) maple syrup
  • 5 g (1/2 tbsp) cold-pressed coconut oil
  • 24 g (1 1/2 tbsp) raw almond milk
Instructions
  1. Lightly grease a 10x10 cm square mold with oil. 

  2. For the almond base, process the almonds into a flour, then add the remaining ingredients and process to a crumbly ball. The consistency should be enough to be held together by hand, but still easy to break. Transfer into the mold and press down firmly.

  3. For the date caramel, use a blender or food processor and blend all ingredients except for chopped nuts until smooth. Transfer into a bowl and then fold in the chopped nuts. 

  4. Pour the caramel over the almond base and spread out evenly with a spatula.

  5. For the chocolate layer, mix all ingredients in a bowl until a smooth consistency. Pour the chocolate over the caramel and spread out evenly with a spatula.

  6. Place the mold in the freezer and allow to set for at least 4 hours or overnight. 

  7. Once set, remove the mold from freezer. Unmold the cake and slice into 6 pieces, about 5x2.5 cm in dimension. Store in the freezer for up to 2 weeks.

Recipe Notes

I used vegan protein powder to reduce the fat content. You can substitute 2 tablespoons of coconut oil in place of 2 tablespoons of vegan protein powder.