Raw Peanut Butter Chocolate Cake
Every year on my birthday, I treat myself (and my family!) to this irresistible Peanut Butter Raw Cake. It’s a rich, decadent creation made with wholesome ingredients like dates, cacao, cashews, peanut butter, dark chocolate, and coconut cream. Not only is it indulgent, but it’s also packed with natural goodness, making it the perfect whole-food birthday cake The best part? It’s a raw cake that even the kids can’t resist! Creamy, chocolatey, and just the right amount of nutty, this cake has become a birthday tradition that’s too good not to share..
Raw Peanut Butter Chocolate Cake
DIETARY: VEG, GF, EF, DF
ALLERGENS: Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 16
PREP: 21 mins (+3-4 hours in freezer)
INGREDIENTS:
Base:
½ cup (80g) nuts of choice
¾ cup (120g) Medjool dates, pitted
¼ cup (25g) desiccated coconut
1 ½ tbsp (10g) raw cacao powder
1 ½ tbsp (30ml) coconut oil, melted
Pinch sea salt (0.5g)
Filling:
1 cup (150g) cashew nuts, soaked in hot water for 30 mins, rinsed and drained
½ cup (125ml) maple syrup
¼ cup (60ml) coconut oil, melted
½ cup (125ml) coconut cream
1 tsp (5ml) vanilla extract
¼ cup (70g) peanut butter, smooth
¼ cup (70g) dark chocolate (>70%), melted
2 tbsp (20g) raw cacao powder
Pinch of sea salt (0.5g)
Chocolate:
¼ cup (60g) dark chocolate (>70%), melted
1-2 tbsp (10-20g) peanut butter, smooth
METHOD:
Line a 6” cake tin with baking paper.
To make the base, place all ingredients in a food processor and process until it reaches a fine but still crumbly consistency. Firmly press mixture into the cake tin and put in the freezer while preparing the filling.
To make the filling, place the soaked cashews, maple syrup, coconut oil, coconut cream and vanilla into a high-speed blender or blender and blend until smooth.
Add peanut butter, melted chocolate, cacao and salt to the cashew cream and blend until well combined and creamy. Pour mixture evenly on top of the base and put back in the freezer.
For the chocolate layer whisk peanut butter into the melted chocolate and pour on top of the filling layer. Place it back in the freezer.
Freeze for at least 3-4 hours before serving.
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 6 months.
TIPS:
Prep tips:
Put your knife in hot water before cutting the slices so the chocolate doesn’t break.