Guest entry: Raw cutlery

Here’s another guest entry from the family cakemumsen. This fits both everyday and full-size for big and small. And it’s considerably healthier than the caramel cake I wrote about this summer. I’m pretty skeptical about healthy cakes because I’m afraid it’s going beyond the taste experience. That’s why I became very enthusiastic and surprised when I had served this good thing with a girlfriend. Fantastic taste and very filling. The cake is not cooked, but is stored in the freezer and taken 15 minutes before serving. In other words, the perfect snakcsen to cheat!


This recipe goes to a small long span, but it can be halved.
  • 90 grams oatmeal
  • 150 grams cashew nuts
  • 110 grams almonds
  • 80 grams of grated coconut
  • 1 pinch of salt
  • 4 tablespoons honey
  • 2 tablespoons coconut oil
  • 50 grams of melted butter (can be exchanged with 1 dl rice ground for vegan bottom)
  • 300 grams of dates without stones (cover with water and cook in a kettle for about 40 minutes)
  • 2 tablespoons peanut butter
  • 1 tablespoon vanilla powder or liquid vanilla
  • 1 tablespoon coconut oil
  • 1 pinch of salt
  • 1 tablespoon of water (or more if necessary)
  • About. 90 grams of salted peanuts to sprinkle on top
Chocolate Topping:
  • 200 grams of dark chocolate 70% or more
  • 2 tablespoons coconut oil
If you want a vegan version of the topping, you can use this combination:
  • 1.2 dl coconut oil
  • 80 grams of cocoa
  • 0.5 dl maple syrup
This is what you do:
1. Use a spellmaker or blender to grind oatmeal, cashew nuts, almonds and coconut.
2. Mix the rest of the ingredients until you get a slightly sticky mixture.
3. Squeeze out into a pan or desired shape covered with baking paper. Put it in the freezer.
4. Mix together the boiled dates and the rest of the ingredients for the caramel and use spellmixes or blenders to make a smooth and fine mass.
5. Lubricate the caramel over the cake bottom. Sprinkle over the peanuts and put in the freezer.
6. Melt chocolate and coconut oil over water bath and stir.
7. Spread the chocolate over the peanuts and place the finished cake back in the freezer for 2-4 hours.
8. Remove the cake from the freezer and cut into pieces while frozen. Server after approx. 15 min.
9. Store the cake in the freezer.
Enjoy a little bit of good conscience!