With a healthier twist
As I am a notorious sugar lover, I have tried many recipes that claimed to taste “just the same as a regular cake” over the years. Although these may not taste exactly the same as the snicker in stores, it is a heavenly treat you can enjoy without fear of pimples the next day (if you’re like me and have a sensitive skin when it comes to sugar).
And as I love peanut butter, what is better than a peanut butter filled delight when the sugar cravings kick in?
BASE ingredients
- Medjool dates 250 gram
- Almond flour 70 grams
- Cocoa powder 40 grams
- Nut butter 150 grams (I used peanut butter)
- Honey 1-2 tbsp
- Coconut flakes 30 grams
- Melted coconut oil 4tbsp
PEANUT CREAM ingredients
- Medjool dates 70 grams
- Peanut butter 225 grams
- Coconut oil 70 grams
For topping: dark chocolate (150g) + coconut oil (2 tsp) + peanut streusel/topping of choice
Instructions
BASE
- Start by soaking the dates in water for minimum 30 min to soften them (remember that 250g goes into base and 70g goes into peanut cream)
- Pour the water off the dates and mix 250g dates with the nut butter, cocoa powder, coconut oil, honey, and coconut flakes. Blend with blending machine
- Add almond flour. Blend until smooth. If too thick to mix, add more coconut oil
- Evenly press the dough into a squared pan (20cmx30cm) until smooth. Place in the freezer while making the peanut cream
PEANUT CREAM
- Blend 70g dates with peanut butter and coconut oil.
- Take the pan with the base out of the freezer and pour the peanut cream over. Evenly distribute it over the base.
- Place in freezer
- Melt the dark chocolate with 2 tsp coconut oil
- Sprinkle with peanuts or topping of choice
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