VEGAN ANNIVERSARY (DATE-FREE SNICKERS!)

happy timesHey guys, I have a very special blog entry for you. On march 1st we have celebrated our 3rd anniversary. I know, it’s june. I was a little busy with finishing my first year for my masters degree, so time flew by. Two more weeks and I am a free woman, at least until October. So our celebrations always include lots of delicious foods. We had MELANZANE ALLA PARMIGIANA and those semi-frozen vegan snickers. They turned out just perfect, finally I found the perfect sugar/fat ratio. Most people use date paste for the caramel sauce, but my boyfriend is not a big fan of dates so I changed the „traditional vegan snickers recipe“ just a little bit. My inspiration for everything and favorite food blogger of all time is The Minimalist Baker.

3 years

– VEGAN ANNIVERSARY –

for many; vegan & gluten free

Ingredients

CHOCOLATE
1 tbsp of coconut oil
4 tbsp of cacao powder

FILLING
350 grams of cashews
0,3 l of coconut milk
0,2 l of water
2 tbsp of maple syrup
1 tbsp of coconut oil
ground vanilla

COCONUT CARAMEL
0,3 l of coconut milk
3 tbsp of agave syrup
4 tbsp of maple syrup
1 tbsp of coconut oil

EXTRAS
200 grams of peanuts
maple syrup

Instructions

COCONUT CARAMEL
1. The night before add all ingredients for the COCONUT CARAMEL sauce in a little pot and bring to a simmer for 15 – 12 minutes.
2. Fill into a jar and let it cool down for an hour, put into fridge over night until firm.

FILLING
1. Blend cashews well with coconut milk, maple syrup, coconut oil and ground vanilla. Put into fridge and let it get firm over night.
2. Get the desired baking mold, line for example a squared baking mold with a high border with baking paper stripes.

CHOCOLATE
1. So time to make vegan ice-cream snickers. Melt chocolate with coconut oil and cocoa powder on low temperature.
2. Pour in half of the liquid warm chocolate and spread evenly.

EXTRAS
1. Put into freezer for about one hour until cooled.
2. Add half of the coconut cream on top and spread as well.
3. Add 180 grams of peanuts, 10 tbsp of the coconut caramel and some maple syrup. Stir up everything just a little bit.
4. Add the rest of the cashew cream and freeze for about 2 hours.
5. Cut into desired shape and decorate with the rest of the chocolate and some peanuts.
6. Keep in freezer for about one week, let defrost for not more than 15 minutes and serve with a dash of maple syrup.

oh dear lord sweet vegan snickers are everythingsemi frozenvienna was around too thomi always finds the prettiest flowerswrap gift