not only is this baby nutritious, its also super easy, delicious AND filling…. which means it lasts longer… (unless you have a husband like mine in the house ha!)
serve this with raglan coconut yoghurt…. it’s a match made in heaven
the cashews need to soak overnight before making. this ensures they are the right consistency for the filling. once you get started making it, it doesnt take long.
you can leave the chocolate layer out if you just want the peanut butter taste.
use a springform tin 17cm x 22cm…. if you use a bigger tin, the cake will be thinner – sometimes i like it that way better……… especially if you choose to store the cake in the freezer!
1 cup almonds
1 cup desiccated coconut
8 medjool dates, soak for 30 mins in warm water
1 tblsp melted coconut oil
1 tsp salt
½ tsp vanilla essence
1 tblsp 100% maple syrup
½ cup coconut oil
1 cup cacao powder
2 tblsp maple syrup
½ tsp vanilla extract
1/2 tsp salt
2 cups of cashews, soaked overnight
1 400gm tin coconut cream
½ cup maple syrup or coconut nectar
1 cup peanut butter, melted
1/2 cup coconut oil, melted
lemon juice (1 lemon)
1 tsp vanilla extract
½ tsp salt
for the base
place all ingredients in a food processor and blitz until combined. the mixture should hold together. press into the tin, and place in the fridge until the chocolate is ready.
for the chocolate
melt coconut oil in a double boiler on low heat. stir in the cacao, maple syrup, vanilla and salt until combined. cool to room temperature and then spread most of the chocolate over the base. leave some of the chocolate to decorate the top of the filling.
for the filling
put all the ingredients in the food processor. blend until smooth and creamy. this takes a while, so be patient J spread the filling over the chocolate layer and place in the fridge for an hour.
if using remaining chocolate for a decorative topping, grab a dessert spoon and drop patterns of the chocolate on top of the filling as haphazardly as you like.
store in the fridge. it will need a couple of hours to firm up before serving.