Today I’d like to post a wonderful recipe for a quick, 100% vegan, mouth-watering, no bake peanut butter cake I served to my guests a few days ago. Although I looked it up on the internet, I didn’t have all the ingredients so the final result was more like a combination of what I managed to find in the kitchen. Want to give it a try? There you go.
To make the base you will need to blend: dates (8), raw cocoa (2tbsp.), walnuts (80g), millet flakes (2/3 cup) and almond milk (3 tbsp.). Then, simply place the mixture in the baking tray (or basically any other container), press firmly and put in the freezer for at least 20 minutes.
Blend 4 bananas with 1.5 cup of crunchy peanut butter, 2 tablespoons of coconut oil and a pinch of salt. Pour over the base and leave in the freezer for at least 1h
Blend a handful of dates with 1/4 cup of oat milk and ¼ cup of thick coconut milk, pour into a pot and simmer for a moment. Add 2-3 tablespoons of raw cocoa and simmer a bit more. Let it cool down, pour over your cake and put in the freezer for another while. Decorate with nuts of your choice, put the kettle on and have a generous slice 🙂