Raw Chocolate & Peanut Butter IceCream Cake… Yep.
Let’s be honest… My Peanut Butter and Raw Chocolate love affair runs deep. I’ve basically been perfecting this recipe for years now. I’m slowly forcing it on everyone I know – it usually doesn’t take much convincing, at all. Except if you’re a non PB lover.. Like my mate Jeanette WAS..
I still have a little bit of an issue with the type of PB she eats and the way she stores it (smooth and in the fridge – feel free to debate me on this), which I’m now privy to staying under the same roof – BUT, I’ve slowly converted her to be a lover…
Piece by piece of Raw Chocolate and Peanut Butter IceCream Cake. Proud Mumsy.
Equipment you will need:
Food processor
High speed blender/thermomix
Loose base cake tin – Approx 20cm
Ingredients
Base
2 cups of nuts – Walnuts/Almonds
1 TBS of cacao powder
Pinch of sea salt
1 cup of chopped dates
1 TBS of almond butter
1-2 TBS of goji berries
2 TBS of shredded coconut
Possibly a little coconut oil
Optional: tsp of maca and/or mesquite powder
Filling
2 cups of cashews (can help to soak for a while and drain but not essential if you have a good blender)
3 small – medium frozen bananas
1 cup of plant based milk – almond/coconut
1/4 cup of cacao powder
1 cup of chopped dates
2 TBS of crunchy peanut butter – Not from the fridge.
1 TBS of lecithin granules (health food shop e.g. flannerys): Non-essential but is a really great emulsifier to make it beautifully creamy.
2 TBS of coconut oil
Toppings – optional but kind of essential.
Basic raw chocolate sauce (recipe below)
Extra peanut butter
Crushed walnuts/hemp seeds/cacao nibs
Bliss balls/fresh berries/extra chocolate – go crazy.
Method
Base – Use a bit of coconut oil on the base and sides of the pan so it’s easier to press out once set.
Place nuts, cacao powder, sea salt, any other powder such as maca into the food processor and process until the consistency is like a rough flour. Add almond butter, coconut and goji berries and begin to process. Add the chopped dates as the processor continues. Keep an eye on the consistency – if it’s too dry add a little coconut oil otherwise process until it can be pressed together. HINT: These also make delicious bliss balls. Just saying.
Press mixture into the base and side of the pan like a pie crust and pressing in to make it secure with a smooth edge. Place in fridge.
Filling – Place everything aside from the lecithin and coconut oil into a high speed blender and blend until smooth. Continue to blend while adding the coconut oil and lecithin until you have a really smooth creamy mixture. Add a little more liquid if you need. Spread/pour into the pre-made base using the bench to tap the cake on so it’s nice and even..
Drizzle raw chocolate sauce and extra peanut butter over the top and use something with a pointy end to create swirls or simply leave it. Get creative.
Place into freezer for at least a few hours or overnight to set. Let it thaw just a tiny bit before serving so it’s nice and creamy and so you can get it out of the pan more importantly. Decorate with any other toppings – bliss balls, pieces of chocolate, berries. EPIC.
Raw Chocolate Sauce
For the raw chocolate sauce I used a really simple mixture. In fact I didn’t measure it – oops. Hopefully next time. But try a few tablespoons of coconut oil mixed with a tablespoon of cacao powder. Mix it together and then drizzle in a little maple syrup and a pinch of salt. So that the consistency is still quite runny. Taste if you need a little more cacao or maple syrup. If it gets too thick try adding a little more oil.
Boom.