Let’s get serious guys, these snack cakes are the bomb.
Did you use to like Ho Hos, Twinkies, or Ding Dongs? Well, you are going to love these!
These snack cakes consist of a soft vanilla sponge cake filled with a tender and chocolatey ganache, a vanilla cream filling, and are coated with a crispy chocolate shell. It’s the ultimate treat.
Don’t get scared by the length of the recipe, it’s actually a pretty simple one! The thing is, it takes some time as you need to wait for each layer to firm up before adding the next one.
It starts with the cake that is fluffy and super tender thanks to the addition of almond flour. You mix all the ingredients together in a bowl and then pour half of the batter into a baking dish. Bake and repeat with the other half. You now have the base of your bars!
The next step is the chocolate ganache. I went with a super simple 2-ingredient ganache that requires just dark chocolate chips and almond milk. Half of the ganache is poured over the first layer of the sponge cake. Then you refrigerate it until firm before pouring the coconut vanilla cream on top.
Speaking of the vanilla cream, it’s coconut cream sweetened with maple syrup, flavored with vanilla, and mixed with some cocoa butter for extra creaminess. If you don’t have cocoa butter you can use coconut oil, or just omit.
Once you have spread the coconut cream on top of the chocolate ganache, it’s time to refrigerate it again until firm. I recommend refrigerating between each layer to prevent them from mixing with each other. Next, pour the remaining chocolate ganache on top of the coconut cream and top with the second layer of sponge cake. See? It’s not that difficult!
Finally, cut into bars and dip in melted chocolate!
These bars are insanely good! They are super tender, not overly sweet, and crispy thanks to the chocolate shell. What I love about these is the combination of the soft sponge cake with the creamy chocolate ganache and fresh vanilla cream. Did I mention kids LOVE these bars!
Let me know in the comments if you try this recipe!
- 1/2 cup (48g) almond flour
- 3 tbsp (23g) tapioca starch
- 2 tbsp (20g) brown rice flour
- 1 tbsp (12g) coconut sugar
- 1/4 cup (60ml) almond milk
- 1 tbsp (15ml) maple syrup
- 1 tbsp (15ml) melted coconut oil (or other neutral oil)
- 1/2 tsp vanilla extract
- 1 tsp ground flax seeds
- 1 tbsp (15ml) water
- 3/4 cup (140g) dark chocolate chips
- 1/2 cup (120ml) almond milk
- 1/2 cup (120ml) coconut cream (the hard part from a can of full-fat coconut milk)
- 1 tbsp (15ml) cocoa butter (or coconut oil)
- 1 tsp (5ml) maple syrup
- 1/2 tsp vanilla extract
- 3/4 cup dark chocolate (preferably 70%), chopped
- Preheat oven to 350°F (175°C). Line a 4×7-inch baking dish with parchment paper, set aside.
- Prepare the flax egg: in a small bowl, mix the ground flax seeds with the tablespoon of water. Let it sit for 3-5 minutes.
- In a mixing bowl, mix together the almond flour, tapioca starch, brown rice flour, and coconut sugar. Pour in the almond milk, maple syrup, melted coconut oil, vanilla extract, and flax egg. Whisk until well combined.
- Pour half of the batter into the prepared baking dish, use the back of a spoon to spread it evenly into a thin layer. Bake for 18 minutes.
- Remove from heat, let cool 5 minutes and carefully remove the thin cake from the baking dish. Line the same baking dish with another piece of parchment paper and pour the rest of the batter into the dish. Spread it evenly and bake for 18 minutes.
- Let cool for about 20 minutes. In the meantime, prepare the chocolate ganache.
- Place the dark chocolate chips in a small bowl, set aside. Add the almond milk to a saucepan and heat over medium heat. Once very hot (just before boiling), pour it over the chocolate chips. Let sit 3-5 minutes and then whisk until the chocolate chips have melted and are fully combined with the milk.
- Pour half of the ganache into the baking dish, on top of the cake layer. Place in the refrigerator for 20-25 minutes, or until the ganache is firm. Keep the other half of the ganache, you will use it later.
- In the meantime, make the vanilla cream filling. In a mixing bowl, whisk the coconut cream with the melted cocoa butter, maple syrup, and vanilla extract.
- Once the ganache is firm, spread the coconut vanilla cream on top of the ganache into an even layer. Refrigerate for another 25-30 minutes or until the coconut cream is firm. You can speed up the process by freezing for about 15 minutes.
- Once firm, pour the rest of the chocolate ganache on top of the coconut cream. If the ganache has firmed up or is too thick, reheat gently over a double boiler. Next, carefully place the reserved cake layer on top of the ganache and place the baking dish in the freezer for 35-45 minutes, or until the second layer of ganache is firm. Freezing it also makes it easier to cut into bars.
- Once firm, cut into about 5 bars using a sharp knife. Place the bars in the freezer again while you are preparing the chocolate shell.
- Melt the chopped dark chocolate over a double boiler. I recommend using 70% dark chocolate as it is thinner once melted than chocolate chips, resulting in a thinner, crispier coating.
- Once melted, dip the bars and shake to remove excess chocolate. Place the chocolate coated bars on parchment paper and let cool 20 minutes before placing in the refrigerator.
- You can then wrap the bars individually with plastic film. Bars will keep for up to 5 days in the refrigerator.