Vegan Chocolate Peanut Butter Cup Cake
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 8
- CRUST:
- 1½ cups almond meal
- ¼ cup cacao powder
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil
- FILLING:
- 1 cup smooth peanut butter
- ¾ cup water
- ½ cup melted coconut oil
- ½ cup maple syrup
- ¼ teaspoon sea salt (omit if using salted peanut butter)
- TOPPING:
- melted dark chocolate for drizzle
- raspberries
- For the base, mix all the ingredients together until sticky. Press down on to the base of a 20cm round baking tin and set aside in the fridge.
- For the filling, blend all filling ingredients together in a high-speed blender and blend until smooth. Pour over base and freeze for about 4-6 hours.
- Once set, drizzle with some melted dark chocolate of choice and decorate with raspberries.
- The cake holds well in the fridge.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-peanut-butter-cup-cake/
3.5.3251