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Oh Henry!, the cake…

October 18, 2014

Don't be put off that it's raw, vegan and gluten-free! It's also sugar-free and delicious!!

Don’t be put off that it’s raw, vegan and gluten-free! It’s also sugar-free and delicious!!

When looking through the Wikipedia list of chocolate bars, you will find some very familiar confections under different guises from varied countries of origin.

Imagine a chocolate bar called Oh Henry! bar. Similar to what we know as a Snickers bar, the Oh Henry! bar was said to be named after a boy who frequented the chocolate factory, flirting with the girls who made the candy. What an interesting bit of marketing from the 1920’s; it doesn’t exactly roll off the tongue, does it?!!

Like the Snickers bar, the Oh Henry! bar is concocted with peanuts, caramel, and fudge coated in chocolate. I was never a fan of caramel chocolate as a kid. The caramel was way too cloying and sweet for me, even back then. And if I’m hankering for something very naughty, a chocolate bar is not something I would seek.

But cake on the other hand would be on my radar! This recipe is inspired from an amazing cake that I had at Earth to Table, a raw food cafe in Bondi, NSW, recently. I was so enamoured with this place that I sat for 5 hours and worked my way through the menu, just so I could try EVERYTHING!!

Indeed the raw caramel cheesecake, was recommended as the most popular item on the menu and I know why. It is an amazing feat of decadence devoid of gluten, refined sugar & dairy and raw and vegan to boot!

My cake includes the components of a snickers bar; caramel, nuts, “nougat” and chocolate. So the Henry cake is what I’m calling it.

In previous raw food recipes I have used agar agar, konjac and psyllium but these ingredients are hard to find. Raw food cakes also tend to have an enormous amount of coconut oil in them, which is fine for me as I love the stuff, but some people really dislike the flavour.  This recipe is without finicky ingredients and has minimal coconut oil but if you’re a nut avoider, flick the page now!  Tell me what you think of my Henry cake – I love it.

Base
100g almonds
50g dates
1/2 teas cinnamon
30g coconut butter or butter
30g buckwheat or coconut
1 teas raw cacao
 
Blitz together on SP 8 until a fine crumble and press into a lined 20cm cake tin. Add a little water if it is too dry. Place in the freezer while you make the base.
 
Filling
370g cashews (You can use macadamias but cashews are creamier – I used a 50/50 mix) 
1/2 teas salt
80g dates (preferably medjool)
2 teas vanilla extract
260g almond milk, preferably home-made
130g maple syrup or brown rice syrup
120g cacao butter, melted
2 tabs lecithin granules – optional, (I use this one in a liquid)
60g chocolate hazelnut sauce – I make Quirky Jo’s fabulous one + 30g extra for drizzling*
50g dark 70% chocolate, melted
30g toasted walnuts for garnish
 
Soak the nuts overnight in plenty of cool water with a pinch salt. Drain well.
Blitz the nuts, salt & dates on SP 9 for 10 seconds.
 
Add the almond milk, maple syrup & vanilla and blend on SP 8 for 1 minute. Scrape down and add the cacao butter and lecithin and continue to blend on SP 9 for minute until smooth & creamy. Pour over 3/4 of the mixture onto the base.
 
To the rest of the mix, add the 60g chocolate sauce and the melted chocolate and mix on SP 5 until well combined. Dot this over the cake filling and use a knife to swirl the chocolate through the mix. Refrigerate overnight to set or place into the freezer to chill for 2 hours.
 
Caramel Sauce
160g dates soaked in 160g hot water for 30 minutes
70g coconut oil or butter (or a mix if you don’t mind dairy)
1 tab almond butter, or other nut butter
1 teas vanilla extract
1 pinch salt or more to taste
Add all of the ingredients, including the soaking water, to the TM and and blitz on SP 9 for 1 minute. Scrape down and repeat. 
Pour a thin layer over the cake, you will not need it all (which is fortunate because this stuff is fantastic on ice-cream), and continue to chill.
 
Before serving, drizzle the cake with the remaining chocolate sauce and scatter with toasted walnuts. Serve with extra caramel sauce if you wish.
 
*Or just use melted chocolate.
 
5 Comments leave one →
  1. Theresa permalink
    October 18, 2014 8:13 pm

    Hi Sarah. The Oh Henry cake looks amazing, I will be making it soon, Have made your new york cheesecake and the vegan strawberry cheesecake YUM !!
    have also made the turmeric chicken with the tuna sauce YUM! I love your blog, also enjoy looking at what you make, the cauliflower (potato) salad is a great recipe, you make everything so appealing, and always easy to make.
    I want to have a go at your organic Kombucha drink, I have wanting to try that for ages, you have inspired me.
    The family reunion looked like a lot of fun, always nice to catch up with family and friends, and eat lots of yummy food

    regards Theresa

    • October 24, 2014 7:38 am

      Hi Theresa
      Thanks for your lovely comments, I love to hear feedback from my readers. Which did you like better, the NY cheesecake or the strawberry one? Do you live in Australia? I have plenty of scobys at the moment and would be happy to post you one!
      CHeers

      • Theresa permalink
        November 1, 2014 10:04 am

        Hi Sarah

        Which cheese cake did I like better, may be the NY by a fraction,
        I live in Perth, what is the freight cost roughly, and is that too far from Brisbane, thank you for your time.
        I have seen a couple more recipes I want to try, I like the idea of cauliflower as rice keen to give it a go, the nutmeg cake looks yummy, I love the whole food thing, and hate all the rubbish that goes into our food, thank you again for all the research that you do.
        Have a nice day keep the recipes coming
        regards
        Theresa

  2. October 18, 2014 4:30 pm

    Yummmm. That was one marathon cafe session. Lol!

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