RAW CHOCOLATE PEANUT BUTTER CAKE

Peanut butter and chocolate are my two favourite things, so it made sense to combine the two, to make this delicious raw cake! 

Everyone that has tried a slice, really loved it and said it didn't taste like it should be healthy! So it's a perfect guilt free treat. 

It also freezes very well, although I guarantee it won't last long enough to save for the freezer! 

I'd love to hear what you think of it :).

Ingredients;

Base:
1 cup dried white mulberries
1 cup desiccated coconut
8 medjool dates
1 tbsp. cacao powder
Pinch of Himalayan salt

Filling:
1 cup peanut butter
2 bananas (I used frozen bananas to create a thicker ice-cream texture)
1 tbsp. coconut oil
2 tbsp. cacao powder

Top:
1 tbsp. cacao powder
2 tbsp. coconut oil
1 tbsp. maple syrup
Handful of cacao nibs to sprinkle 

Method:

Blend together all the ingredients for the base layer in a food processor and press into a cake tin (I used silicone to make it easier to pop the cake out).

Blend the middle ingredients together and add the paste on top of the bottom layer of the cake tin. Pop in the freezer until the mixture sets (min 30 mins). 

For the top layer; mix the melted coconut oil, cacao powder and maple syrup in a bowl and stir until combined. Pour mixture over the top of the cake tin, add the cacao nibs and freeze overnight.

Remove from freezer, into the fridge 15 – 30 mins before serving