This snickers, raw, vegan and gluten-free cake is a must try! It's a healthy dessert that anyone, and everyone, is sure to love! Dig into this perfectly creamy chocolate, peanut-butter, & coconut cake! It's slightly sweet, crunchy crust layer combined with the smooth filling is the perfect combination to satisfy your sweet tooth. Get a slice before it goes - it's THAT good! I use wholesome ingredients to keep it nourishing - body, mind and spirit!
Raw I Vegan I Gluten Free
Serves: 1 large rectangle cake
Time: 1 hour + setting time
Crust Layer
1 cup almonds
1/2 cup coconut shreds
1 tbsp. coconut sugar
1/2 tsp. cinnamon
1 tbsp. coconut oil
12 dates (6 medjool dates), pitted and soaked
Chocolate Layer
1/2 cup coconut oil, melted
1/4 cup maple syrup or honey
1/4 cup cacao powder
1/4 tsp. salt
Peanut Butter Layer
2 cups roasted peanuts
2 tbsp. coconut oil
1/2 tsp. cinnamon
1/4 tsp. salt
Coconut Cream Filling
2 fresh coconut meat
1/4 cup coconut yogurt
2 tbsp. maple syrup or honey
1 tbsp. lemon juice
1 tbsp. coconut oil
1/4 tsp. salt
2 tbsp. tapioca flour
2 cups coconut milk*
1 tsp. agar agar powder
To make the crust - Pit the dates and soak in water until soft, ~10 - 20 minutes. Drain the dates, keeping the water aside, and place all the crust ingredients in a blender or food processor. Pulse the mixture until the nuts are broken down into small pieces. Add 1 tbsp. of the date water to the blender as needed. You are looking for a sticky dough consistency.
Coat your cake Tupperware or pan with coconut oil. Transfer the crust mixture into the bottom of the dish. Use you fingers and spatula to press the mixture into an even and smooth layer. Place the crust in the fridge.
Prepare the chocolate layer - mix all ingredients in a mixing bowl until combined. Pour the chocolate mixture over the crust until you have an even thin layer. Set the rest of the chocolate aside. Return the cake to the fridge to set.
Prepare the peanut butter layer - make the peanut butter by mixing all ingredients in a blender or food processor. Mix until smooth and creamy. Stop and scrape down the sides as needed. Adjust the consistency with more oil, 1 tbsp. at a time as needed.
When the chocolate layer has hardened, spread 1/2 the peanut butter (or nut butter of choice) over the chocolate. Use a spatula to create an even thin layer.
Place the cake back in the fridge to set.
To create the coconut cream filling - add the coconut meat - tapioca flour to a blender. Mix on medium-high speed until well combined. Stop and scrape down the sides as needed. Transfer to a mixing bowl.
In a small sauce pan add the coconut milk and agar powder. Heat over medium heat until boiling. Boil for 30 seconds - 1 minute, then remove from the heat. Transfer to the mixing bowl with the coconut meat mixture. Stir until smooth and combined.
Pour the coconut cream filling mixture over the peanut butter layer. Release any air bubbles. Place back in the fridge to harden. Let rest 2+ hours or over night.
Once the filling has set, add another peanut butter layer. Spread the nut butter in an even and thin layer.
Sprinkle the roasted peanuts on top in a single layer. Use your fingers or palm of your hands to slightly press the nuts into place.
Place the cake in the fridge for the peanut butter to get cool.
Remove the cake from the cake pan/tupperware. Loosen the sides, and gently turn upside down, releasing onto a plate. Place on your serving tray.
Top the cake with a last chocolate layer, covering the nuts. Sprinkle with more nuts, coconut flakes, or any additional toppings. Make a chocolate drizzle down the sides by adding additional chocolate to the outer edges.
Place the cake in the fridge for the chocolate to set.
Serve from the fridge. Keep cool to prevent the chocolate from melting.
Store in the fridge 2 - 3 days.
Enjoy!
