Vegan Chocolate Peanut Butter Cup Cake
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
  • 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)
  • melted dark chocolate for drizzle
  • raspberries
  1. 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.
  2. 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.
  3. Once set, drizzle with some melted dark chocolate of choice and decorate with raspberries.
  4. The cake holds well in the fridge.
Recipe by Hazel & Cacao at