Raw vegan peanut cake

Name: Raw vegan peanut cake
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 5 x medjool dates; 1 handful walnuts; 2 handful peanuts; 1 tbsp raw cacao; 30 ml coconut oil; 200 g coconut cream; 2 tbsp peanut butter; 70 ml maple syrup; 2 tsp vanilla extract; 1 pinch salt; 100 ml coconut oil; 1 tsp vanilla extract

av Raluca

Servings

Did you know how easy it is to make these raw vegan cakes? Packed with nutrients and free of sugar, milk and gluten 🎈💫 Well, what else can you ask for from a delicious cake?! This one is my favorite and I’ve tried different variations but I’m surprised every time of its taste. Yummy :)

Ingredients

5 x medjool dates
1 handful walnuts
2 handful peanuts
1 tbsp raw cacao
30 ml coconut oil
200 g coconut cream
2 tbsp peanut butter
70 ml maple syrup
2 tsp vanilla extract
1 pinch salt
100 ml coconut oil
1 tsp vanilla extract

Method

The ingredients are calculated for a 20 cm springform pan if you have set the app to 16 portions. Adjust the specified amounts if you want to make a larger or smaller cake.
Start by melting the coconut oil on bain marie. Mix the first 5 ingredients in the food processor into a sticky consistency. Spread the mixture evenly in a springform pan.
Spread some whole peanuts on top of the base and set aside while you prepare the peanut cream.
Mix the rest of the ingredients in a high speed blender until the mixture has a smooth and silky consistency. Put it in the freezer for a minimum of 3 hours and top it with raw vegan chocolate 'leaves' or with crushed peanuts.
Side note: to make the chocolate leaves all you need to do is melt some vegan chocolate and 'paint' on a parchment paper some leaves. Set aside in the fridge for half hour and they will be ready for use. Enjoy!!