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  • Creamy Choc Peanut Butter Cake

CREAMY CHOC PEANUT BUTTER CAKE

If you're looking for a dessert to make that's easy but will produce epic results, then we have the answer here for you!

prep: 10 mins total: 4 hours makes: 1 small cake

INGREDIENTS

Base:

  • 1/2 cup peanuts
  • 1/4 cup shredded coconut
  • 2 Medjool dates, pitted
  • Pinch of salt
  • 1/2 tbsp Tropeaka Cacao

Filling:

  • 1/2 cup coconut cream (white solid parts of a chilled can of full-fat coconut milk or coconut cream)
  • 2 heaping tbsp natural peanut butter
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp maple syrup

Topping:

  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1 tbsp Tropeaka Cacao (adjust if you want a thinner/thicker sauce)

METHOD

  1. Add base ingredients into a food processor, process until crumbly and press into a small cake tin. Place into the freezer in the meantime.
  2. Add filling ingredients into a blender, blender until smooth and pour on top of base. If required, add 1/2-1 tbsp of coconut water to help blend the mixture.
  3. Place into the fridge and set overnight.
  4. When ready to decorate, add topping ingredients into a small bowl and whisk until smooth. Drizzle over cake & add any other toppings you desire.
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