I’m not going to lie, this isn’t a super quick and easy cake, but it is delicious and everyone will love it!
My friend Wave had her birthday just a few days before her 2/3 mark thru chemo. She wanted a treat for her birthday and who was I do deny her!? She asked for a peanut butter cake. I asked how she felt about Reese Cups. This cake was born.
Made with Grade B Maple Syrup instead of sugar I was happy to supply her with a birthday cake that was decadent but full of good stuff for her with only a little “cheating”.
Gluten Free and Vegan. Easily converted to Paleo by subbing Almond or your favorite nut butter for the Peanut butter.
I made this in a 10 inch springform pan so it’s huge. You can easily cut this down, but then it can live in the freezer so why would you 😉
Let’s do this by layers.
Crust
1 cup Hazelnuts
1 cup Almonds
8ish Dates
Pinch of salt (I love pink Himalayan salt)
Put all the nuts into a food processor until they are crumbs, add the dates one half at a time. Stop when the crust starts to push up the sides of the processor. Squish it between your fingers. When it sticks together you have a crust. I try to keep my added sugars low so I only add as many dates as I need to. But how dry or old will affect how many you need too.
Press into your pie/cake pan
Chocolate Layer
5-6 Avocados (mine were pretty average sized)
1/3 cup Maple Syrup
2/3 cup Cacao Powder (Honestly I used just a little under a full cup)
Pinch of Salt
2 Tb Vanilla extract
6 Tb melted Coconut Oil
This is the exact order I put everything in the food processor, except the coconut oil. That I added after I turned it on. You want this to be nice and smooth.
Pour this into your cake pan. Tap it on the table a few times to settle it and then place in the freezer while you make the next layer.
Peanut Butter ‘Cheesecake’ Layer
2 cups Cashews, soaked for a few hours or overnight
half a jar of Peanut Butter, or other nut butter
1/4 cup Maple Syrup
1/2 ts salt (unless you bought salted peanut butter, then I’d taste before I added any extra salt)
6 Tb melted Coconut Oil
1/4 cup coconut water (or regular water if that’s all ya got!)
1 Tb lemon juice
Start with the cashews in the food processor, add the Maple Syrup and Lemon Juice. Blend til it starts to look like nut butter then add the Peanut Butter, Salt, Coconut Water. Blend til this is nice and creamy adding in the Coconut Oil while it’s still blending.
Pour this into your cake pan. Tap it down a few times and then pop it back in the freezer.
Peanut Butter Layer
1/2 jar of Peanut Butter
1/4 cup Maple Syrup
Extra Coconut Water
I didn’t rinse the processor between the cheesecake layer and this one so feel free to skip that yourself. Put the Peanut Butter and the Maple Syrup in the processor and add water only to smooth it out. You want this to be nice and thick.
This is going on top!
After you smooth this out on top place the cake back in the freezer for a few hours. Two minimum.
Chocolate Layer
1 Bakers Chocolate Bar. You want a nice dark chocolate, the darker the better. Mine was a 3.5 oz bar or get Chocolate Chips! Make sure you get a vegan one that’s not soy based. These are great.
1 cup Coconut Milk (the full fat in a can type)
Break up bring the chocolate bar into small chunks. Place in a non plastic or tin bowl – think glass or ceramic or even stainless steel. Bring the milk to just under a boil. Then pour it on top of the chocolate and stir (whisk if you’ve got it!) constantly til smooth. Let this cool so it’s not steaming but still spreadable. I took a picture after I had poured half the chocolate over the cake. I ended up covering the entire cake with just the drips coming down the side. It was amazing!
I say cover the entire top. When you cut into it your guests will see all the amazing layers and I promise everyone will rave over how good this is. It is definitely going to be a Clean Dinners dessert once all the beautiful summer fruits start to fade into winter.
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