5 LAYER NO-BAKE CHOCOLATE PEANUT BUTTER CAKE [VEGAN, GLUTEN-FREE]

SERVES

8

INGREDIENTS

For the Base:

• 1/8 cup millet
• 3/4 cup peanuts
• 1 tbsp ground flaxseeds
• 1/4 cup + 2 tbsp unsweetened, shredded coconut
• 1 tsp hemp oil
• 1/2 cup large flake oats

For the Date Layer:

• 1 cup dates
• 2 tbsp coconut
• 3 tbsp cacao
• 1 tbsp ground flaxseed
• 1 tbsp hemp hearts

For the Chocolate Layer:

• 1 tbsp maple syrup
• 2 tbsp coconut oil
• 2 tbsp + 2 tsp cacao
• 1/2 cup coconut milk
• 6-8 tbsp warm water
• 3/4 cup coconut flour
• 2 tbsp ground flaxseed.

For the Chocolate Topping:

• 1/2 15 oz can coconut cream, refrigerated until firm
• 2 1/2 tbsp cacao
• 1 tsp agave

For Assembly:

• 4 layers, as listed above
• 1/2 cup nut butter (I used homemade peanut butter)

PREPARATION

For the Base:

• Place all ingredients in a food processor and pulse until a sticky dough forms.
• Remove dough from the food processor and press firmly into a paper lined loaf tin until a flat layer forms, about 1 cm thick.
• Place pan in the fridge to allow the base to harden.

For the Date Layer:

• Place all the ingredients in a food processor and pulse until a large clump forms.
• Remove from the food processor and gently press onto the bottom peanut base, being careful not to push the peanut base out to the sides too much.
• Return pan to the fridge.

For the Chocolate Layer:

• In a saucepan, over medium heat, add coconut oil, cacao, maple syrup and milk.
• Whisk until all the ingredients are melted and smooth.
• Meanwhile, add coconut flour and flax to a medium bowl and stir to combine.
• Add chocolate mixture to coconut flour and add in water one tablespoon at a time until the dough sticks together in one clump.
• Set aside.

For the Chocolate Topping:

• Add coconut cream, agave and cacao to a food processor and blend until a thick, chocolate mousse forms.
• Place in the fridge until ready to use so it will stay thick.

For the Assembly:

• Once base and date layer have been assembled, spread a layer of peanut butter or other nut butter of your choice over the date layer.
• Next, press chocolate coconut mixture on top of nut butter, in an even layer.
• Finally, finish by spreading on the chocolate topping, leveling evenly, using a spatula.
• Place the entire cake in the fridge and let set for 2-3 hours until hardened.