Peanut Butter and Chocolate Cake

Peanut Butter and Chocolate Cake

Who doesn’t love this classic combination? This flavour has been dear to my heart since I was a child and has definitely remained a favourite.

Ingredients:

Crust

  • 1/3 cup dates (pitted)
  • 1/2 cup cashews (raw)

Peanut butter layer

  • 1/2 cup cashews (soaked overnight and rinsed)
  • 1/3 cup peanut butter
  • 2 tablespoons maple syrup

Chocolate layer

  • 1/2 cup cashews (soaked overnight and rinsed)
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
Peanut Butter and Chocolate Cake

Peanut Butter and Chocolate Cake

Instructions:

Crust

  1. Blend dates and cashews in a food processor until it forms a dough-like mixture.
  2. Press the mixture firmly on a small cake tin until level. Set aside.

Peanut butter layer

  1. Blend the soaked cashews in a food processor until creamy.
  2. Add in the peanut butter and maple syrup. Blend again until everything is well incorporated.
  3. Pour this as the next layer in your cake tin. Place in the freezer to firm up while you make the next layer.

Chocolate layer

  1. Blend the soaked cashews in a food processor until creamy.
  2. Add in the cacao powder and maple syrup. Blend again until everything is well incorporated.
  3. Remove cake tin from the freezer and pour this as the top layer on your cake.
  4. Place this in the freezer to firm up for about an hour. You may top it with peanut butter sauce, chocolate shavings and bits, a chocolate truffle or whatever you may like.
  5. Remove the cake from the freezer about 10 minutes before serving.

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