- Ready Time :
A cake so decadent- yet Healthy? Oh yes. A cake completley void of Refined Sugar- made with only the healthiest fats- Filled with Raw Cacao (which is a superfood like no other). Best of all- there’s no baking. Your cake will not fall- it will not overcook or undercook- you will be able to make it in an hour or less and it will be ready to serve soon after. Honestly- does it get ANY better than that?? Peanut Butter and Chocolate are my absolute favorite combination- I’m excited about this recipe. It might be the most delicious dessert I have ever had.
(Dry Cake Ingredients)
2 Cups Almond Flour
2 Cups Hazelnut Flour
1/2 Cup Raw Cacao
1/2 Tsp Salt
1/2 Cup Finely Shredded Fresh Coconut
(Wet Cake Ingredients)
1 1/2 Cup Pitted and Soaked Dates
1/4 Cup Almond Milk
2 1/2 TBS Vanilla Extract
1/3 Cup Agave Nectar
1/4 Cup Almond Milk
1/3 Cup Melted Virgin Coconut Oil
Peanut Butter Frosting:
2 Cups Unsalted/ Unroasted Raw peanuts
1/2 Cup Raw Agave Nectar
1/2 Cup Fresh Shredded Coconut
1/3 Cup Almond Milk
1 TBS Vanilla Extract
1/2 Tsp Salt
1/2 Cup Melted Virgin Coconut Oil.
- Take your raw pitted Dates and Soak them in a little Almond Milk 1 hour prior to making cake.
- In a Large Bowl Combine (by hand) Dry Cake Ingredients: Almond Flour, Hazelnut Flour, Raw Cacao Powder and Salt. Process in a food processor the Fresh Shredded coconut to a fine consistency and then mix it with the the other “flours”
- Using a Food Processor Combine the Wet Cake Ingredients. Starting with the Soaked Dates (remove them from the Almond milk you were soaking them in) Add in the Vanilla Extract, Almond Milk, Agave Nectar and then add in the melted Coconut Oil last.
- By hand- mix the wet cake ingredients into the dry. (You will end up with a Laurabar like Consistency) Set aside. (Give it a taste test- if you want it sweeter add just a bit more Agave)
- Make the Peanut Butter Frosting: Place the Peanuts into a Dry and Clean Food Proccessor. Proccess until they are a fine texture. Begin Adding in the remaining Ingredients: Agave, Shredded Fresh Coconut, Coconut Oil, Almond Milk, Vanilla Extract and Salt.
- Build the cake: ( I used 4 miniature spring form pans- You may also use one 9 inch spring form pan. If you choose to do this you will end up with 6-8 layers instead of 16 – For an 9 Inch 16 layer Cake- Double the recipe. ) Oil the pan to prevent sticking. Begin layering the cake- start with a layer of the Cake- evenly press it into place. Next place a layer of the peanut butter Filling in place. After this layer of peanut butter- place the cake in the freezer for 5-10 minutes so that this layer may harden slightly (this will help you obtain clean, flawless beautiful layers)
- Remove the cake from the freezer- and place another layer of Cake Followed by the Peanut Butter- Place in the fridge for 1 hour and serve! Store this cake covered in the fridge for up to 1 week.
For my Friends out there looking to avoid sugar – I have a Feeling that Stevia would do the trick in place of the Raw Agave. For the Flours- I took a shortcut and just used Bobs Red MillAlmond and Hazelnut Flours. You could also make your own “flour” by finely chopping nuts in a food processor. I would also like to add that if you are unable to eat hazelnuts or Almonds- you could experiment with other nut “flours” Such as Macadamia Nuts or Cashews. And Finally the Fresh Coconut that I have called for can be hard to find ( I’m not referring to the dried variety.) I buy my Coconut in the frozen section in out local Indian Grocery Store. Its wonderful to work with as its already pre-grated. I LOVE the Fresh Coconut- but if you are in a pinch and can’t track it down- using the dried variety might work too.
I topped my cake with a Raw Cacao Glaze and Cacao Nibs. To make this glaze combine Some Raw Cacao Powder, Melted Coconut Oil and Agave Nectar to taste. Drizzly on the Cake. It will harden as it cools.
This recipe has been shared at Slightly Indulgent Tuesdays!