Healthy Snickers Ice Cream Cake (Vegan)
This Healthy Snickers Ice Cream Cake is a delicious and guilt-free dessert option that everyone will love. It is vegan and packed with wholesome ingredients, making it a perfect treat for anyone looking to satisfy their sweet tooth without compromising their health. The combination of creamy cashew filling, rich peanut butter caramel, and a crunchy base creates a delightful dessert that is sure to impress.
Why Make This Recipe
This recipe is not only tasty but also healthier than traditional Snickers cake. It uses natural sweeteners like medjool dates and maple syrup, along with nutritious ingredients like almond flour and oats. Perfect for vegans and those with dietary restrictions, this dessert is easy to make and can be enjoyed any time of year. Whether it’s a special occasion or a casual get-together, this cake is sure to be a hit.
How to Make Healthy Snickers Ice Cream Cake
Ingredients:
- 1 cup almond flour (*can probably sub more nuts!)
- 1/2 cup raw or salted peanuts
- 1 1/4 cups Quick oats (*You can sub nuts of choice)
- 3/4 cup medjool dates
- 2 tbsp maple syrup
- 1 tsp vanilla extract & a good pinch of sea salt
- 2 cups raw cashews (*soaked in hot water for 20 minutes)
- 1/2 cup coconut cream from the top of a can of full-fat coconut milk
- 1/2 cup maple syrup
- 1 1/2 tbsp lemon juice
- 1/4 cup refined coconut oil, melted
- 2 tsp vanilla extract & a hefty pinch of sea salt
- 3/4 cup peanut butter (*can sub cashew or almond butter)
- 1/4 cup maple syrup
- 3 tbsp refined coconut oil, melted
- 1 tsp vanilla extract & a good pinch of sea salt
- 3/4 – 1 cup raw or salted peanuts (*to sprinkle over top)
- 1 3/4 cups chocolate chips or chopped chocolate bars
- 1 tbsp coconut oil
Directions:
- Create the base – In a food processor, combine all of the base ingredients. Process for a few minutes until a dough forms. It should feel firm and hold together well. If it’s too dry, add a tbsp of water as needed.
- Press the base into the bottom of a parchment-lined loaf pan for a Snickers shape or use a springform pan for a round cake. Mini ice cream cakes can also be made using a mini muffin tin.
- Create the filling – In a blender, add all of the filling ingredients, blending until completely smooth. Scrape out the solid coconut cream from the can. Taste the mixture and adjust sweetness if needed. If too thick, add a splash of liquid from the can of coconut milk. Pour this mixture over the base and spread evenly.
- Make the peanut butter caramel – In a bowl, mix all caramel ingredients until smooth. Carefully pour it over the filling layer and sprinkle chopped peanuts on top.
- Freeze the cake for 2-3 hours until firm. Once firm, remove it from the pan. In a small bowl, melt the chocolate, then spread it over the cake using a spatula. Return to the freezer for about 30 minutes to let the chocolate set.
- Cut into slices and enjoy!
How to Serve Healthy Snickers Ice Cream Cake
Serve this cake straight from the freezer for a refreshing dessert. For added flair, top each slice with extra chopped nuts or a drizzle of melted chocolate when serving. This dessert pairs perfectly with a dollop of coconut whipped cream for extra creaminess.
How to Store Healthy Snickers Ice Cream Cake
Store any leftovers in the freezer in an airtight container. Make sure to cover the cake with plastic wrap before sealing the container to prevent freezer burn. It should stay fresh for up to 2-3 weeks.
Tips to Make Healthy Snickers Ice Cream Cake
- Soak the cashews beforehand to achieve a smooth and creamy filling.
- Use high-quality chocolate chips or bars for the best flavor.
- Customize the flavors by adding other nuts or seeds in the base.
Variation
You can switch up the nut butter in this recipe. If you prefer a nuttier flavor, try using almond butter or cashew butter instead of peanut butter. You might also experiment with different toppings, such as shredded coconut or dried fruits.
FAQs
Can I use other types of nuts?
Yes! Feel free to substitute any nuts you like for the almond flour or peanuts.Is there a way to make this less sweet?
Sure! You can reduce the amount of maple syrup and sugar in the filling and caramel to your taste.Can I make this cake a day in advance?
Absolutely! This cake freezes well, making it perfect for preparing ahead of time. Just allow it to thaw for a few minutes at room temperature before serving.
Healthy Snickers Ice Cream Cake
Ingredients
Method
- In a food processor, combine all of the base ingredients and process for a few minutes until a dough forms. It should feel firm and hold together well. If it’s too dry, add a tbsp of water as needed.
- Press the base into the bottom of a parchment-lined loaf pan for a Snickers shape or use a springform pan for a round cake. Mini ice cream cakes can also be made using a mini muffin tin.
- In a blender, add all of the filling ingredients, blending until completely smooth. Scrape out the solid coconut cream from the can. Taste the mixture and adjust sweetness if needed. If too thick, add a splash of liquid from the can of coconut milk.
- Pour this mixture over the base and spread evenly.
- In a bowl, mix all caramel ingredients until smooth. Carefully pour it over the filling layer and sprinkle chopped peanuts on top.
- Freeze the cake for 2-3 hours until firm. Once firm, remove it from the pan.
- In a small bowl, melt the chocolate, then spread it over the cake using a spatula. Return to the freezer for about 30 minutes to let the chocolate set.
- Cut into slices and serve straight from the freezer. Optionally, top each slice with extra chopped nuts or a drizzle of melted chocolate.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]