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Vegan Peanut Butter Caramel Cake

Ingredients

Base:

  • 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
  •  

Chocolate Topping: 

  • Tbsp coconut oil 
  • Tbsp cacao powder
  • Tbsp maple syrup 
  • Cacao Nibs 

Instructions

  • 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!
Author: Charley