What makes this dessert healthier than other Christmas cakes?

This dessert contains only natural sugars, such as dates, and uses almond paste and coconut oil instead of refined ingredients. It is a healthier choice for those who want to enjoy a delicious dessert without increasing the sugar content!

Can I make the recipe vegan as well?

Yes, this recipe can easily be made vegan! Replace the egg with a chia or flaxseed egg (1 tablespoon of chia seeds or flaxseeds mixed with 3 tablespoons of water) and choose a plant-based almond paste.

How long can you keep the cake?

You can keep the cake in the refrigerator for up to seven days. If you want to store it longer, you can even put it in the freezer for two months. Ideal for planning your Christmas menu!

Is this dessert suitable for people with a nut allergy?

This recipe contains nuts, such as almond flour and almond paste. If you have a nut allergy, you can try replacing the almond products with, for example, sunflower flour and sunflower paste. Just make sure to also replace other ingredients that contain nuts, such as chocolate.

Can I make the cake in advance?

Absolutely! This is a perfect recipe to make in advance. You can prepare the cake in the morning and serve it in the evening. The cake needs time to set in the fridge or freezer, which makes it ideal for stress-free Christmas dinners!

Food & Drinks

This is your healthy dessert for Christmas

By Laudonne Roos | #!30Sun, 23 Nov 2025 03:29:57 +0100+01:005730#30Sun, 23 Nov 2025 03:29:57 +0100+01:00-3Europe\/Amsterdam3030Europe\/Amsterdam202530 23am30am-30Sun, 23 Nov 2025 03:29:57 +0100+01:003Europe\/Amsterdam3030Europe\/Amsterdam2025302025Sun, 23 Nov 2025 03:29:57 +01002932911amSunday=9#!30Sun, 23 Nov 2025 03:29:57 +0100+01:00Europe\/Amsterdam11#11-23-2025#!30Sun, 23 Nov 2025 03:29:57 +0100+01:005730#\/30Sun, 23 Nov 2025 03:29:57 +0100+01:00-3Europe\/Amsterdam3030Europe\/Amsterdam202530#!30Sun, 23 Nov 2025 03:29:57 +0100+01:00Europe\/Amsterdam11#

Hey, hello. Christmas dreamer. Are you already looking for the very best Christmas recipes? I get you. Everything has to be perfect, but yes. Now that you are on your ‘fit girl journey’, you actually don’t feel like having a cake that is packed with sugar. You can definitely indulge from me, but don’t want to? Then I have something fun for you: a Snickers cake with only natural sugars. How amazing does that sound?

Is that gross? No, really not. And if you can believe anyone, it’s me. I’m a true food lover and think that everything with ‘extra protein powder’ and ‘sugar-free’ things is usually not worth it – and even I think this looks delicious. But yes, how could it be otherwise, because it contains all delicious things: a crunchy base of oats, almond paste, and speculaas. A caramel layer of dates AND a super tasty topping with chocolate. So get ready, because this will be your showstopper third course.

The shopping list:

For the cake base:

100 grams almond flour
40 grams of oats
30 grams of melted coconut oil
30 grams of almond paste
1 egg
2 teaspoons of spice mix for cookies & speculaas
1 teaspoon vanilla extract
Pinch of salt

For the caramel:

8 (160 grams) Medjool dates that are pitted and soaked in water for 10 minutes
45 grams of almond paste
15 grams of melted coconut oil
Pinch of salt

For the topping:

Two tablespoons of cacao nibs
100 grams of 70% dark chocolate
5 grams of coconut oil
Coarse sea salt

Step 1: the preparations

Yes, you can’t bake a cake without prepping. You start by preheating the oven to 180 degrees convection. While it’s warming up, you’ll melt the coconut oil. You can do this in a small pan or in a heat-resistant bowl that you put in the oven while it’s warming up. Here’s a tip from Flip: grab your dates and pit them. Then place them in a bowl of water and let them soak for at least 10 minutes.

Step 2: the base

Once the coconut oil is melted, set it aside. Mix all the dry ingredients for the base in a large bowl. That is – if you want everything on a note – the almond flour, oats, salt, and cookie & speculaas spices. Add the melted coconut oil, almond paste, egg, and vanilla. Mix this until you have a slightly sticky dough.

Now grab your cake tin and line it with baking paper. Cut off the sides and scoop your base dough into the tin. Press it down firmly with a spoon or a small bowl. Bake the cake base for 15 to 20 minutes in the oven and let it cool completely before you continue. This is your moment for a break: put on a nice Christmas movie, dance to your Christmas playlist, or pour yourself a good glass of wine. You can do it all.

Step 3: the caramel

While that base cools, we’re going to the very best part of the cake: the caramel. And no, we’re not going to do this with sugar. We did everything naturally, remember? First, melt a small bowl with 15 grams of coconut oil in the microwave. Then mix the dates, almond paste, melted coconut oil, and salt with a mixer, in a blender, or in a food processor until you have a caramel-like, soft texture. Spread this over the cooled cake base.

Step 4: the topping

Melt the dark chocolate with the coconut oil in a saucepan over a bain-marie. Pour the melted chocolate over the caramel layer and smooth it out. Sprinkle this with cacao nibs and some coarse sea salt. Place your cake tin in the fridge or freezer until the chocolate has hardened. Because this needs to set, it’s really a recipe that you can make ahead on the same day. So make this nice in the morning; it saves a lot of time while cooking your starter and main course.

Step 5: serving

Is it hard enough? Then you can start serving. Peel the baking paper from the edges of the cake. Dip a sharp knife in hot water and then cut into equal pieces. Place them on your prettiest plate and let the cake speak for itself.

Do you have some left at the end of your Christmas dinner? Then you’re in luck. You can keep this cake in the fridge for up to seven days and in the freezer for even two whole months. So you can enjoy this cake for a long time. Do you prefer small pieces? Then you can of course cut them into small bites. That’s also very handy to take with you when it’s not too warm, at least. I know what I’m going to make for Christmas Day.

@eleonore.vanbavel
NATURALLY SWEET SNICKERS CAKE BASE – 1 cup (100 g) almond flour – ½ cup (40 g) oats – 2 tbsp (30g) coconut oil, melted – 1 tbsp (30g) almond paste – 1 egg – ½ tsp cookie and speculaas mix – ½ tsp vanilla – Pinch of sea salt DATE CARAMEL – 8 (160g) Medjool dates, pitted and soaked for at least 10min – 3 tbsp (45g) almond paste – 1 tbsp (15g) coconut oil, melted – Pinch of sea salt TOPPING – 2 tbsp cacao nibs – 100 g dark chocolate (min. 70%) – 1 tsp (5g) coconut oil – flaky sea salt 1. Preheat the oven to 180°C. 2. Mix all the dry ingredients for the base in a bowl. Add coconut oil, almond paste, egg, and vanilla. Mix until you have a slightly sticky dough. 3. Press firmly into a baking pan lined with baking paper. Bake for 15-20 minutes until lightly golden brown. Let cool. 4. Blend all the ingredients for the caramel in your blender or food processor. Spread this evenly over the cooled base. 5. Melt the dark chocolate with the coconut oil. Pour the melted chocolate over the caramel and smooth it out. Sprinkle with cacao nibs and flaky sea salt. 6. Let set in the fridge or freezer until the chocolate is hard. 7. Use a sharp knife that you dip in hot water for nice, clean pieces. 8. Store in the fridge for up to 7 days or in the freezer for up to 2 months.
♬ Idyllic jazz bossa nova with piano and guitar(1298871) – TAKANORI ONDA

Recipe credits: Eléonore Van Bavel on TikTok