Peanut Butter Raw Cake

For all those peanut butter lovers, I promise that this raw cake won't disappoint you :)

This recipe is refined sugar-, dairy- and gluten-free. Unless like processed cakes, raw cakes are high on nutrients and perfect for breakfast. I also have them as a snack before exercising. They can give you a real energy kick!

Previous years, I always experimented with Matcha raw cheesecake or even chocolate or lemon raw cakes. However, a peanut butter version was something I never tried before. And, since we had loads of peanut butter cream to be finished... there were no more excuses not to cook one ;-)

For this Peanut butter raw cake, you will need the following ingredients:

Cookie base:

• 1 cup almond meal

• 1/2 cup salty peanuts

• 12 dried or 1 cup pitted Iranian dates, soaked in water for 10 minutes

Filling:

• 3/4 cup coconut milk (I use V-Love Coconut milk available in Migros)

• 1/2 cup Agave syrup or Honey

• 2 cups raw cashews (approx. 200gr), soaked for 6 hours in water and then drained

• 1/4 cup virgin coconut oil, liquid

• 1 tbsp Cocoa powder (I don't have a preferred brand, I dare to say that any powder can work)

• 3 tbsp Peanut butter (I use Terra Sana Peanut Butter Crunchy)

• Salt to taste (I use himalayan salt)

Cookie crumbles:

• 1/2 cup almond meal