Snickers Bar

Warning: This raw vegan Snickers Bar might be highly adictive and will send your taste buds to heaven. Seriously, an absolutely awesome cake that you don’t want to miss.

I want to give big credit at this point to Michaela Russmann from I had the pleasure to attend one of her awesome raw vegan workshops in Vienna where we prepared this cake. I noted down the recipe and tried it at home. And boy, it is just soo good. That’s why I thought I need to share the recipe here.
After a tough training session, when you get home and have dinner this cake as a dessert will send you straight to food heaven 🙂 So go, give it a try and enjoy!



Base Layer
– 200g of nuts (walnuts, almonds, hazelnuts) whatever you have available
– 100g dates
– 1 orange

– 2 Tbsp of Peanut Butter (raw and organic if possible)
– 2 Bananas


– 1 cup of nuts (walnuts, almonds, hazelnuts) whatever you have available
– 1/2 cup of coconut oil
– 1/2 cup agave syrup 
– 1/2 cup raw cacao powder
– 1/2 tsp vanilla powder
– 1/2 orange


Start with the base layer first.
Throw the nuts in a blender or food processor and blend on high until nuts are very fine. 
Remove the nuts and put them aside in a bowl. Now throw the dates in the blender and do the same thing.
Mix blended nuts and dates together and squeeze in the juice of the orange. Stir well until it becomes a soft dough.

Spread the dough onto a form and make sure to put a baking paper underneath. The dought should be about 1.5cm thick. 
Put the form in the refrigerator while preparing the cream and icing.

Next up is the peanut butter banana cream
Simply put the peanutbutter in big cup and cut the banana in small pieces and it to the peanut butter. Use a fork to stir well until it becomes a very soft cream. 
There can still be small pieces of banana in the cream, that is fine.

At the end prepare the icing
Blend the nuts and put them afterwards in a bowl. Add all the other ingredients a mix well until it turns into a smooth chocolate cream. This might take a few minutes. 
You can just use a fork or spoon, no need to use a mixer for that.

Put it all together now
Spread the peanut banana cream with a spoon evenly onto your base layer. Once the cream is evenly spread across the base layer, add the icing on top of it.
Again make sure it is evenly spread across. 

I would recommend to keep the cake in the refrigerate for a couple of hours or better over night before you dig into the cake 🙂 If you can’t wait and want to it right away, at least
put it in the freezer for 15-20minutes. It’s best served cold! 


Andy Gesellmann

aspiring endurance athlete with an holistic approach to fitness, health and nutrition