paleo de-snicker-licious cake

Paleo De-SNICKER-licious cake! Easy Raw Cake Recipe!

It’s no lie that we love cake. We eat it for breakfast, lunch, dinner, snack, dessert, whenever we feel like it really. And don’t worry… we still get all our vegetables in!

paleo de-snicker-licious cake

We just really really love cake. We love making EPIC cakes… cakes that impress the socks off of our friends (and mum and dad!). Some people think that our book Make It Merry is only full of cake recipes… that’s not true… but maybe we should just make a book about cakes?

paleo de-snicker-licious cake

The best thing? It’s an EASY RAW CAKE! Honestly. It looks epic and the recipe looks long but ANYONE can make this.

paleo de-snicker-licious cake

Back to the impressing socks off people thing. Layered cakes will do that. Especially when it’s layers of chocolate, caramel and crunchy bitty goodness!

paleo de-snicker-licious cake

paleo de-snicker-licious cake

But we did ask for feedback from 5 of our friends who all agreed that yes… we can call this cake Paleo De-SNICKER-licious Cake as it does resemble a snicker bar… constructed into a cake.

SO! Have we tempted you enough with the droolworthy pics? Now it’s your turn to get your de-snicker-licious on! Yay for easy raw cakes that are epicly beautiful and tasty!

Always merrymaking,

Emma + Carla

paleo de-snicker-licious cake

Oh! And if you love this recipe be sure to checkout our FREE eCourse! It’s all about finding the right diet for you! Because we know we are all different and there is no one size fits all when it comes to eating styles. The stuff we talk about in this course is what helps us on a day to day basis in figuring out what foods make us thrive!        eCourse-blog

Paleo de-snicker-licious cake
Serves 12
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
Stuff you need
    For the base
    1. 1 cup macadamias
    2. 1 cup shredded coconut
    3. 2 tbs. cacao
    4. 3 tbs. coconut oil
    5. Pinch of salt
    For the filling
    1. 1 cup cashews soaked for at least 2 hours
    2. 1 1/2 cup coconut milk
    3. 1/2 cup coconut oil
    4. 12 pitted medjool dates
    5. 1 tsp. 100% vanilla extract
    6. 3 tbs. cacao
    7. Pinch of salt
    For the crunchy bits
    1. 1 cup raw nuts (we used almonds and macadamias)
    2. 2 tbs. coconut sugar
    For the chocolate topping
    1. 1/2 cup coconut oil
    2. 1/2 cup raw cacao powder
    3. 1/2 cup nut butter (we've also used coconut butter before)
    4. 1 tbs. coconut sugar (optional)
    5. 2 tsp. 100% vanilla extract
    6. Pinch of salt
    Now what
    1. Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the edges with a little coconut oil.
    2. Start with the crunchy bits. Preheat oven to 180Β°C (350Β°F) and line a baking tray with baking paper.
    3. Place the nuts on to the baking tray and sprinkle with coconut sugar.
    4. Place in to the oven and bake for 10 minutes, mix around and cook for a further 3-5 minutes. Allow the nuts to cool, then whiz in a blender until crumbly. Leave this for now.
    5. Time to start with the base. In a food processor/blender, place all the ingredients and whiz until a smooth butter forms.
    6. Transfer in to the prepared cake tin and press the base down, making sure you press it out evenly, covering the entire base.
    7. Place in to the freezer.
    8. Now to start with the filling. Drain and rinse the cashews and place them in to a food processor/blender along with the coconut milk, coconut oil, dates, vanilla and salt (NOT the cacao).
    9. Whiz until completely smooth, this will take around 5 minutes.
    10. Pour three quarters of the mixture on top of the base, sprinkle with 3 tbs. of crunchy bits and place back in to the freezer.
    11. Now add the raw cacao to the remaining mixture in the blender/processor and whiz again until combined.
    12. Pour the chocolate filling on top of the caramel layer and place in to the freezer for 2 hours.
    13. Meanwhile it’s time to make this cake EPIC with all the chocolate topping!
    14. In a food processor/blender, place the coconut oil, raw cacao powder, nut butter, coconut sugar, vanilla and salt. Whiz until smooth and glossy. This will take around 5 minutes. The friction from the blender allows the ingredients to melt together nicely!
    15. Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
    16. Place on to a cake stand, drizzle with chocolate, then sprinkle with crunchy bits, drizzle with chocolate, sprinkle with crunchy bits! Continue to do this until you run out of chocolate and crunchy bits!
    17. Cut in to slices with a hot knife and enjoy! Store leftovers in the fridge or freezer and thaw out when you’re ready for a slice of de-snicker-licious cake!
    Merrymaker tip
    1. Now... it seems like a long recipe but take it step by step and you can DO THIS!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/

    Are you worried about fructose levels? 

    We have a whole range of low fructose and NO sweetener recipes! This caramel slice recipe is our favourite.

    Comments 75

    1. This definitely impressed us (mum and dad). Looked great and tasted even better. I have been promised that one will be made just for me!!

      1. Post
        Author

        YAY MUM! Your first blog comment! We love you! Now you can comment on all our posts hehe. Yes, Merrymaker Mum’s epic Birthday cake recipe is coming soon! πŸ˜› πŸ˜› xoxox

          1. Post
            Author

            Hi Kathy! We haven’t tried it out before but we think it would work! It wouldn’t be as high but would definitely be DELISH! Maybe start with a 1/4 cup maple then give it a taste and add more if you need! πŸ™‚

      1. Post
        Author
    2. Hi! My daughter is allergic to cashew & pistachio nuts, can you tell me what would be a good nut substitute in the filling of this Snickers Cake recipe.
      Thanks heaps.
      Lauren

      1. Post
        Author
      1. Post
        Author
    3. Please, what is coconut sugar? Would love to try this recipe though the nuts could be a bit of a problem,

      1. Post
        Author

        Hi Margaret YES this is a super treat packed with nuts. Perfect in small doses hehe. Coconut sugar is a healthier option than regular sugar.. it’s made from the coconut blossoms (we are pretty sure). It can be bought from most supermarkets these days or health food stores. Hope you like it! πŸ™‚

      1. Post
        Author
      1. Post
        Author
    4. Just made this cake for my brothers birthday! Will have to wait until tonite to try it!! CANT WAIT! It looks amazing! I have pictures of my own to share I hope they upload! Thank you for an AMAZING recipe! Xx

      1. Post
        Author
    5. trying this now…. but didn’t read the recipe first! rookie mistake πŸ™‚ I will have to cut a few of the freezing times as I am on a deadline to leave tonight… lets hope it still works!

      1. Post
        Author
    6. Thanks for a beautiful recipe! ? probably a silly question here but…do you melt the coconut oil first or just whizz it in its solid form?

      1. Post
        Author

        Hi Sarah! Either/either! It doesn’t need to be melted… but if it’s hot where you are it will already be liquid! So the answer to your question… BOTH! The whizzing from the blender will mix it fine when it’s solid and fine when it’s liquid! BOOM πŸ˜€ πŸ˜€ YAY! Oh! And NO such thing as a silly question! <3 <3

    7. I am soo making the snickers cake this weekend!
      On a different note, I went to Asana by Pete Evans this week and had the most amazing paleo tiramisu there! I was trying to guess the ingredients while eating it but it was a bit of a challenge:D If you girls are looking for some new recipe ideas you should try and make a yummy paleo tiramisu;)

      1. Post
        Author

        Hi Anni! This is SO SO SO funny! Because we just wrote a blog post about our tiramisu recipe.. which we have yet to create hehe. Working on the recipe this week! YAY! We might make an easy merry version πŸ™‚ Hope you like the snickers cake!

    8. This looks great.
      Is these anything I could substitute for the dates in the filling?
      Cannot wait to make this!!!

      1. Post
        Author

        Hi Dannii! This cake is definitely a paleo treat treat hehe. Are you looking to lower the fructose? You can use your preferred natural sweetener… just start with 1/4 cup first and add more if you like it sweeter. πŸ™‚ YUM! x

    9. Hmmmm… I think I might have stuffed mine up. I accidentally bought roasted cashews instead of raw cashews. The filling doesn’t taste very caramelly, it tastes too nutty πŸ™

      1. Post
        Author
    10. You girls are GENIUS! This is AMAZING! Im not going to lie there was a point then making it that I doubted a little… didn’t think it would be sweet enough for my liking, but it is! Amazing, amazing, amazing! Thank you so much, will defiantly make again!

      1. Post
        Author
    11. Hello! This looks delicious! Just a question – Would I use coconut milk from a can or carton?

      Thanks in advance!x

      1. Post
        Author
    12. Hi girls,
      Love your recipes! Would this snickers cake be okay made up as a slice?
      Keep up the great work πŸ™‚
      P.S. not sure how to add a photo lol

      1. Post
        Author
    13. Looking forward to making this on the weekend. One question whilst I’m writing my shopping list – is the cacao for the filling and base the same as the raw cacao powder in the topping, or does it come in a different form. Thanks

      1. Post
        Author
      1. Post
        Author
    14. I REALLY want to make this cake for my birthday! But dates send me into inflammation mode :/ And it is not fun to be there.. Do you think there’s any other way I could make this cake? πŸ™ πŸ™

      1. Post
        Author
    15. This sounds amazing! Just wondering though do you use coconut milk from the can or milk from a carton? Thank you xx

      1. Post
        Author
      1. Post
        Author
    16. Hi guys. I have a question regarding raw cacao powder. I’m wondering if Samoan cocoa (koko samoa) is a good substitute for the raw powder or if it’s more akin to cocoa powder available from the supermarket. I’ll add a link to explain what koko samoa is in case you don’t know. I’m at a loss over who to ask about this weird question but I know you girls will come through for me. -kingkoko.com/koko.html

      P.S I’ve made three of your treat recipes since eating healthily and I’ve even made some for some mates and they love it!

      Cheers,

      Ella

      1. Post
        Author

        Hey Ella! Great questions, we think you may need to ask the brand itself. The question to ask them is about the production, raw cacao is better as they don’t heat it and process it (and lose all the health benefits) BUT this brand says they have all the benefits so maybe they’ve just forgotten to mention that it’s raw! Chat to them and you will know! On paper (or website) it sounds GREAT! πŸ™‚ xoxox

    17. Thank you for this delicious recipe

      I made it for family dinner last night and was a big hit.

      I even surprised myself – it looked like your photo

      Thanks again

      1. Post
        Author
    18. I’m totally making this for Easter!! Is it ok if I make it all (including toppings) a few days ahead of time & store in the freezer? I know you’ve said totally freezable but just wanted to check that includes the toppings?

      1. Post
        Author

        Hey Miriam! Yes it will be fine to freeze all of it! YUM! What we’d do is make sure you’ve covered it completely so it doesn’t get that weird freezer taste/smell! Make sure you snap or send us a photo. Best cake ever! Also remember to get out of freezer a couple hours before you’re ready to eat, tastes way better when not frozen hehe.

    19. What can I substitute for the coconut oil? I don’t like the taste of it. I know you said butter was ok but not in raw recipes… I wanna make this for Easter today!!

      1. Post
        Author

        Hey Michelle! Yes… unfortunately it’s the coconut oil that makes this form into a cheesecakey type cake πŸ™‚ you could try adding more nuts and less coconut oil?! e + c

      1. Post
        Author
    20. Are the crunchy bits meant to be kind of burnt out of the oven? The coconut sugar seems to have burnt ovee the nuts but unsure if this is what it’s meant to be like?

      1. Post
        Author
    21. I have almond and cashew spread can i ise that as a replacements for coconut or cacao butter as i cant source it here.

      1. Post
        Author
    22. Hi girls, I’m intolerant to coconut sadly – could I replace it with ghee for the coconut oil in the base and the middle? Cacao butter in place of coconut oil in the topping? And maybe extra nuts in place of desiccated coconut? Many thanks, Jen

      1. Post
        Author
    23. Hi girls, love the recipe. Any chance in the future you could include the kj count per serve with the recipe

      1. Post
        Author

        Hey Kerry, we don’t generally count anything. We juts eat real food and not too much. But there are some great apps that break down all the nutrition! xxx This recipe is a treat, definitely not an everyday food hehe.

    24. Hi girls, I am in the middle of making this and ran out of coconut oil! Would it be okay to melt dark loving earth chocolate and the blend it with the nut butter etc for the topping or can I use coconut nectar as a replacement? Thanks!

      1. Post
        Author
      1. Post
        Author
    25. Made your cake today ladies, with the help of my 12 year old daughter and epic is the word for it! What a stunner! My daughter loved the crunchy bits so much she made a second batch for a yummy snack. Thanks for the awesome recipe x

      1. Post
        Author
      1. Post
        Author
      1. Post
        Author
    26. Pingback: The best healthy raw cakes | Get ready for party in mouth action!

    27. Hi,
      Concerned I have done something wrong with the base. I used ingredients and quantities as stated but mine is very runny. The directions say to PRESS evenly into base of pan? Mine ran in as it is the consistency of pouring cream. Did I miss something?

      1. Post
        Author

    Leave a Reply

    Your email address will not be published. Required fields are marked *