Snickers Birthday + Recovery Tart

No one says no to cake on their birthday. And no one should say no to this cake for a quick recovery snack after they’re done with a ride. I first made this Snickers Tart for a friend’s birthday after enjoying a fine meal of pumpkin lentil lasagna and cashew caesar salad. I gladly ate the leftovers after my indoor cycling rides during the week for a quick and sweet treat. 

This is a crossover between a tart and brittle, using the comforting flavors from a Snickers bar. But instead of eating a recovery snack with processed ingredients and bad fats, this recipe has turned plant-based without any refined sugars.

Whaaaaat?! Right, it almost doesn't seem possible. But don’t be scared, this tart is the real deal and tastes DAMN delicious for ANYONE who gets their lips on it. A healthy blend of carbs, fats and protein makes this a well-rounded snack to enjoy, whether it’s your birthday or not.

Dig on in and you’ll see what I mean.

Ingredients

Crust

• 1 cup salted peanuts

• 1/4 cup almonds

• 1/4 cup rolled oats

• 8 Medjool dates, pitted

• 2 Tbsp of coconut oil

• 1 pinch of salt

Filling

• 15 Medjool dates, pitted

• 3 Tbsp peanut butter

• 1 tsp vanilla

• 2 Tbsp coconut oil, melted

• 1 fat pinch of salt

Chocolate Frosting

• 2 Tbsp cocoa powder

• 3 - 4 Tbsp maple syrup

• 1/2 cup chocolate chips, melted

• 1/3 remaining filling

For topping

• Chopped salted peanuts

Directions

Preheat oven to 325 F. Combine crust ingredients in a high-speed blender or food processor until it has an even yet crumbly texture. Press the crust into a lightly greased 9” cake tin. Bake for 10-15 minutes. Let the crust cool.

Add filling ingredients to a high-speed blender and blend until smooth. Add 1 Tbsp of water at a time as needed to smooth out the filling. Spread 2/3 of the filling on top of the crust. Blend together chocolate frosting ingredients with the remaining filling. Spread evenly over the filling. Add crushed peanuts on top. Freeze 1 hour to let set before serving.

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