No-bake chocolate cake with peanut butter & cashews
 
PREP
COOK
TOTAL
 
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Portionen / Serves: for a 20cm / 8 inches round baking pan (double the ingredients for 26cm / 10 inches round)
Zutaten / Ingredients
FOR THE CAKE BASE
  • 150g dates
  • 150g pecan nuts (or walnuts or almonds)
FOR THE CASHEW CHOCOLATE LAYER
  • 200g cashew nuts
  • 3-4 tbsp agave syrup or maple syrup
  • 100ml (soy) milk
  • 2 tbsp lemon juice (or a dash of apple vinegar)
  • 100g dark chocolate (60%)
  • 50g coconut oil or coconut butter
Zubereitung / Instructions
PREPARATIONS
  1. Soak the cashews and dates each in a bowl with water over night, but at least for 4-6 hours.
  2. Drain the soaking water and rinse the cashews with some water before processing them further.
FOR THE BASE
  1. Add the pecan nuts to a plastic bag or the like and shred them to pieces with a hammer, rolling pin (or the like ;).
  2. Chop the dates, which should have become nicely soft from the soaking, thinly with a knife. With the pecan nuts add them to a bowl. Take a spoon and/ or fork and mix it up to a smooth and sticky dough.
  3. Cover a round baking pan with baking paper. It's not necessary to cover the sides as you can easily cut around with a knife to separate the cake from the pan.
  4. Spread the dough evenly onto the pan and set it aside in the fridge while you prepare the cashew layer.
FOR THE CASHEW CHOCOLATE LAYER
  1. Blend the cashews, soy milk and agave syrup in a blender until it's smooth and there are no chunks left. If you don't own a blender go for a handheld mixer or a smoothie maker.
  2. Chop the chocolate roughly and add about half of it and the coconut oil to a bowl. Heat water in a pot (don't boil) and melt the chocolate over it.
  3. Once the chocolate is completely molten remove the bowl from the heat and stir in the remaining chocolate and the peanut butter.
  4. Stir the warm chocolate under the cashew dough and add this cashew chocolate mix evenly onto the base in the baking pan.
  5. Refrigerate for at least 30 minutes or until the chocolate mass has become firm.
  6. To separate the pan from the cake cut around it with a knife carefully. Only then remove the pan.
  7. If you want you can now decorate the cake to your liking, e.g. with cashews, more chocolate or some fresh fruits.
  8. You can store the cake for a couple of days in the fridge or freeze it for longer storage. If you want to serve it, take it out at least 30 minutes in advance. This is how you always have cake at home when you get a surprising visit.
Recipe by Purple Avocado at https://purpleavocado.de/en/no-bake-chocolate-cake-peanut-butter/