Raw Chocolate and Peanut Butter Cake

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Raw Chocolate and Peanut Butter Cake
Serves 12
Another excuse to eat chocolate and peanut butter on a daily basis is here, and I am never letting it go. This recipe is packed full of protein rich nuts, rich cacao, creamy coconut and of course, peanut butter. It stores in the freezer and lasts for an age, and is a fabulous, ethical and healthier dessert option. Get munching!
Write a review
Print
Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
Ingredients

For the base

  1. 1 cup + 1 tbs desiccated coconut
  2. 1 cup raw nuts
  3. 1/4 cup cacao powder
  4. 1/2 cup dates, soaked in water for at least 1 hour to soften
  5. 2 tbs date water

For the chocolate cream

  1. 400g tin coconut cream (just cream, leave the liquid)
  2. 1 cup cashews, soaked in water for at least 1 hour
  3. 1/4 cup cacao
  4. 1/4 cup agave or liquid sweetener of your choice

For the peanut butter cream

  1. 1 1/2 cups cashews, soaked in water for at least 1 hour
  2. 1/2 cup peanut butter
  3. 1/2 cup dates
  4. 3/4 cup soy milk, or vegan milk of your choice

For the chocolate sauce

  1. 1/2 cup coconut oil
  2. 1/2 cup cacao
  3. 1 tsp vanilla
  4. 2.5 tbs maple syrup or liquid sweetener of your choice
Instructions

For the base

  1. Line a spring form cake tin with baking paper.
  2. Combine all base ingredients until mixture comes together. Make it as smooth or as chunky as you like!
  3. Press mixture evenly into tin, and place in the freezer for 20 minutes.

For the chocolate cream

  1. Place all chocolate cream ingredients in a food processor and blitz until smooth.
  2. Pour over base and place back in the freezer, for a further 20 minutes.

For the peanut butter cream

  1. Place all peanut butter cream ingredients in a food processor and blitz until smooth.
  2. Pour over chocolate cream and place back in the freezer, for a further 20 minutes.

For the chocolate sauce

  1. Place all chocolate sauce ingredients in a food processor and blitz until smooth.
  2. Pour over peanut butter cream and place back in the freezer, for a further 20 minutes.
  3. Carefully remove cake from cake tin.
  4. Remove cake from freezer, top with energy balls, roasted banana or whatever you like, and place in the fridge 30 minutes prior to serving. Store in the freezer.
Sweetlancey http://sweetlancey.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Sign Up
Subscribe to all my new recipes
Subscribe
Join 24K+ followers!