Amidst all of the recent savoury recipe creations that have been popping up on the blog recently, I haven’t forgotten about those decadent sweet treats and desserts.. don’t you worry! This little beauty was something that I made a little while ago with Pic’s Peanut Butter and I think you guys are going to love it! There’s a crunchy base, gooey peanut butter caramel layer and a rich chocolate topping; which all together, taste like a mouthful of heavenly goodness! I don’t know about you, but I love peanut butter.. with pretty much anything! So, combine it with this biscuit base and chocolate and I’m hooked!
I am not joking when I say to you that you really wouldn’t guess that this doesn’t contain any refined sugar.. it’s tastes super sweet and indulgent! The dates create that luscious caramel centre that is honestly just so gooey, velvety and just down right amazing! I’m not the biggest fan of eating dates on their own, as I do find them a little too sweet. I do however, love to dip them in some peanut butter for that sweet n’ salty combination and speedy snack or dessert. This is kinda’ what the filling of this cake is like actually.. just a layer of sweet, peanut buttery, creamy goodness!
Something else that’s rather nice about this cake, is the fact that there is no baking required what so ever. You can just make it in the morning, then leave it to chill in the freezer, ready to serve after dinner. Just grab yourself a cake tin, food processor and get your ingredients at the ready, then you’re good to go!
Vegan Peanut Butter Caramel Cake
- 1/2 cup almonds
- 1/2 cup dates
- 1/2 cup oats
- Tbsp coconut oil
- Pinch sea salt
Peanut Caramel Layer:
- 4 tbsp Pic's Peanut Butter
- 1 cup dates
- 2 tbsp coconut oil
- 1/2 cup coconut milk
- pinch sea salt
- Tbsp coconut oil
- Tbsp cacao powder
- Tbsp maple syrup
- Cacao Nibs
- In a food processor, combine the almonds and oats and blend until these form a rough flour.
- Add in the dates, coconut oil and salt and blend until well combined. Pour this into a loose bottom cake tin and press into the base of the tin and up the sides to create a wall for the filling.
- Place this into the freezer to set whilst you make the filling.
- For the peanut caramel, combine the peanut butter, dates, coconut oil, coconut milk and sea salt in a food processor or high speed food processor and blend until smooth and creamy.
- Pour this over the base and leave in the freezer for 4 hours over overnight to set.
- Once the cake is ready, carefully remove from the cake tin and transfer onto a stand or serving platter.
- Gently melt the coconut oil and stir through the cacao and maple syrup. Drizzle the chocolate over the cake and garnish with cacao nibs.
- Serve with some coconut yoghurt or coconut cream and dig in!