When we were in Finland for our recent event we had a little chat with a really neat chick named Hanna. Hanna is, according to herself, one of our biggest fans and runs a cafe in Jakobstad called Kaffia (note to auto-correct: STOP changing to mafia) with her sister and friend.
At Kaffia, they bake everything from scratch and offer something for everyone – even those who subscribe to a no sugar, gluten-free, or vegan diets. They focus a lot on special diets and spend a lot of time developing treats to suit different allergies and diets.
When we asked Hanna about what Mafia’s, sorry correction it’s actually Kaffia’s, bestseller was, she said most definitely “OUR SNICKERS”. So as you can guess, we were happy when she just emailed the recipe to us a few days ago.Print
Raw Snickers (à la Kaffia)
- Servings : 10–12 pieces 1x
1 cup walnuts
¾ cup coconut flakes
5 tbsp raw cacao
12–15 fresh dates
1–2 tbsp water
2 ¼ cup soaked cashew nuts (soaked at least 5h)
¾ cups coconut cream
⅓ cup coconut oil, melted (warmed over water bath)
4 to 5 tbsp agave syrup
½ cup coconut oil, melted
3 tbsp raw cacao
2 tbsp agave syrup
Pulse the dry ingredients in a food processor. Add dates and mix some more. Add a splash of water so that the batter comes together and isn’t runny or crumbly (Good tip: if you can roll a small bit into a ball it’s good). Press the batter into a spring form pan (20-22 cm) and place it in the freezer. Then make the filling.
Mix the filling ingredients in a food processor for a few minutes until you get a smooth batter. Then divide the batter into two parts and mix one part with about ¼ cup – 1 cup of peanut butter (according to your preference) and mix until the batter is smooth. Pour into the spring form pan and freeze again. Then combine the other portion of the batter with 4 tablespoons of raw cacao and mix to a smooth batter. When the peanut layer is frozen, you can pour the chocolate layer over. Allow everything to freeze completely. Top with the raw chocolate before serving.
Whisk all the ingredients to a smooth chocolate and pour over the slightly frozen cake. If it is too cold the chocolate will crack. If you really want to luxury it you can decorate with melted peanut butter that you drizzle over the top.