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It’s my birthday! 


“What do you want for your birthday?” My mum asked and I answered: “I don’t need anything mum, just you begin healthy”, but she insisted, “You know what?, buy yourself a flight tickets and come to celebrate my birthday with me”, I said and she did. 


“What do you want for your birthday?” my husband Kristof sked, and I looked at him, knowing that him himself is the absolute present I’m getting everyday, “I don’t need anything, as I have everything I wanted”, I said, but he insisted, “say that you love me and make me a cake”, I said. 


“What do you want for your birthday?” I asked the most familiar eyes that were looking at me through the mirror and I said: “I want everything to be the same, not better and not worse, I want everyone I love -  if they are walking on two or four to be happy and to be safe,


But I myself looked at myself and said: “choose one big boy, only one thing for yourself”, “being happy” I smiled and said. 


Kristof’s marvelous vegan snickers cake I asked him to make for my birthday, I thought it’s only fair to share this recipe with all of you. 


Ingredients (for about 12 slices): 1 cup oatmeal, 1 cup coconut flour, 2 tbsp maple or agave syrup, 2 tbsp coconut oil, 6 tbsp peanut butter, 1 cup pitted, dried dates (but figs or raisins work as well), 1 cup salted roasted peanuts, 1 bar (200 g) dark chocolate, 1/2 cup of plant based milk/coconut cream, salt




1. First we make the oatmeal base: we grind the oatmeal with the coconut oil, and 1 tbsp. of peanut butter to help form a thick dough – we place it in a silicone loafer or a smaller flat baking pan and stick down to the bottom. 


2. We blend together the dates with d 4 tbsp. peanut butter – the texture of this one should be a bit lighter than the base so if it still crumbles, we add some water. We spread this in the pan as well.


3. We spread out the salted peanuts all over the date-caramel paste, and gently push them into the soft dark amber coloured cake. 


4. Time for the chocolate – we melt and mix it with plant based milk and one last tsp. peanut butter and cover the cake with it. It can now go to the freezer, where it hardens until serving.

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