A few days ago I was looking for a recipe for a raw (or partly raw) cake. While I was looking for recipes I stumbled upon this recipe for a Raw Snickerdoodle Slice on the site unconventialbaker.com and decided to give it a try – it turned out great!
I made it a second time and adjusted the recipe a little bit to optimize it for my personal taste. Therefore, I doubled the filling and instead of the sugar-cinnamon-topping, I used melted chocolate. To mix it up, I used my Kenwood Quadblade. It took some time to make the filling really creamy, but it’s worth to spend a few extra minutes. I used a small glass dish (11x15cm) and lined it with parchment paper before filling it.
What’s really great about this recipe is that it’s stored frozen – that way you’ll always have a nice dessert ready. Just perfect for spontaneous guests or as a little snack 🙂
I like to cut it into cubes and let them unfreeze for about 10 minutes before serving, that makes them just perfect.
Cashews contain about 20% protein, lots of unsaturated fatty acids and Minerals (mostly magnesium, phosphor, zinc, and iron). The fat makes you feel really satisfied, so you’ll just need small servings 😉
I hope you’ll have a wonderful day and that you’ll enjoy this recipe as much as I do
No Bake Snickerdoodle Slice
20 Minuten ca. 8 Portionen
Printable: No bake Snickerdoodle
- 1/2 cup Almonds (e.g. pre-chopped)
- 3 soft Dates
- 1/2 Tbsp Maple syrup
- 1/2 Tbsp Coconut oil
- 1/2 tsp Cinnamon
- 1 cup Cashews, pre-soaked for about 4 hours
- 4 Tbsp Maple syrup
- 4 Tbsp Coconut oil
- 4 Tbsp Almond milk
- 2 tsp Vanilleextrakt
- a little bit of salt
20 g chocolate (dark, 75%)
1/3 tsp Coconut oil
- Here you’ll find the instructions for crust and filling.
- For the chocolate topping, melt the chocolate with coconut oil (e.g. in water bath)
- Drizzle it over the frozen filling.
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