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Raw-ish Chocolate Peanut Butter Cake

Jerrelle Guy

This totally stacked chocolate and peanut butter cake is completely zero bake.

Recipe

Prep Time:
Cook Time:
Servings: 4

Ingredients

  • Mini peanut butter cups:
  • 1/3 cup cacao powder
  • 1/4 cup virgin coconut oil, melted
  • 2 tablespoons agave (or just enough to sweeten)
  • Peanut butter cups filling:
  • 1/2 cup soaked dates
  • 1/2 cup raw natural peanut butter
  • Cake layer 1:
  • 1/2 cup natural peanut butter
  • 2 tablespoons maple syrup or agave
  • 2 tablespoons coconut oil
  • 2 tablespoons cocoa powder
  • 1/2 cup pitted dates, soaked and softened
  • Cake layer 2:
  • 1 cup soaked dates
  • 1/4 cup peanut butter powder
  • 1 cup almond meal
  • Sea salt to taste
  • Cake layer 3:
  • 1 1/2 cups soaked cashews
  • 3 tablespoons agave
  • 3 tablespoons peanut butter powder
  • Sea salt to taste
  • Cake layer 4:
  • 1 can chilled full fat coconut milk
  • 1/4 cup natural peanut butter
  • 1 tablespoon agave
  • Whipped topping:
  • 1 can chilled coconut milk, water drained
  • 1/4 cup peanut butter powder
  • Crushed peanuts, for topping

Let's get Cooking...

  1. For the peanut butter cups: In a medium bowl, combine the cacao powder, coconut oil and agave and stir until smooth. Fill the bottoms of 10 mini muffin liners, and turn the liners to coat the bottom and up the sides of the paper. Place the liners in the freezer to harden, about 10 minutes. In a blender or food processor, blend the soaked dates with the peanut butter until smooth. Divide the filling amongst the paper liners, cover with more of the cocoa powder mixture and place back in the freezer until you're ready to assemble the cake.
  2. For cake layers 1 through 3: In a blender or food processor process all the ingredients for layers 1 through 3 until smooth, keeping the layers separate until ready to assemble.
  3. For cake layer 4: Open the can of coconut milk upside down, then drain away the coconut water. Transfer the leftover cream to a bowl. Using a handheld beater, beat the cream until light, then add the peanut butter and agave slowly, continuing to beat until smooth.
  4. To assemble: Pour half of the layer 1 mixture into a 32-ounce plastic food container. Continue with half of layer 2 and half of layer 3. Pour in all of layer 4, then start over with layer 1, using the remainder of each layer. Place in the freezer to freeze overnight. When ready to serve, remove the container from the freezer, flip it upside down, and carefully cut the plastic in half to remove it.
  5. Make the whipped topping: Open the can of coconut milk upside down, then drain away the coconut water. Transfer the leftover cream to a bowl. Using a handheld beater, beat the cream until fluffy, then add the peanut butter powder. Transfer the mixture to a piping bag with a star tip, and pipe the cream along the top and around the base of the cake. Top with the peanut butter cups and serve.