Hi everyone, it’s Tuesday already! Hope you all had a great weekend…
On the weekend we had another birthday in the house and so I made these little treats for my son’s 17th. Now because this young man loves peanut butter, what better way to celebrate than create a peanut butter cake or cakes right? You can make this into a slice if you prefer or one cake but I wanted to be a little creative and make two little ones. It is so sweet and decadent, but without all the artificial sugars and additives using only raw, natural and organic ingredients of-course.
This dessert is Gluten Free, Dairy Free, Vegan, Sugar Free the only thing it is not free is nuts. So apologies for all you friends with peanut allergies…
To make my Peanut Butter Caramel & Banana Raw Cakes you will need:
For the Base:
1/2 cup raw organic almonds
4 medjool dates (pitted)
1 tbsp organic coconut oil
1 tbsp organic chia seeds
2 tbsp raw organic cacao powder Loving Earth
1 tbsp organic rice malt syrup Pureharvest
2 tbsp organic cacao nibs (for a bit of crunch)
For the Peanut Butter Caramel:
1/2 cup natural peanut butter Mayver’s
2 tbsp rice malt syrup Pureharvest
4 medjool dates (pitted)
1 tsp vanilla paste
1 fresh banana
For the Topping:
Melt 1/4 cup organic vegan raw dark chocolate Loving Earth
1/4 cup crushed peanuts
Firstly combine all ingredients for the base in your blender to blitz and crumb. Once it’s ready place into a lined tin or tins and then place in freezer to set. Meanwhile place all other ingredients in your blender to blend, adding in the banana last. It will form a sticky, caramel texture. Spread over the base and then place back in the freezer to set again – allow it to set for 2 hours. Final step is to melt the chocolate before eating and drizzle on top with your peanuts.
Slice up and enjoy any which way you like, keep it in the freezer as a little treat in a container.
Hope you all have a great day!!!
