5 Layer No-Bake Chocolate Peanut Butter Cake
[Vegan, Gluten-Free]

For the Base:

• Place all ingredients in a food processor and pulse until a sticky dough forms.
• Remove dough from the food processor and press firmly into a paper-lined loaf tin until a flat layer forms, about 1 cm thick.
• Place pan in the fridge to allow the base to harden.

For the Date Layer:

• Place all the ingredients in a food processor and pulse until a large clump forms.
• Remove from the food processor and gently press onto the bottom peanut base, being careful not to push the peanut base out to the sides too much.
• Return pan to the fridge.

For the Chocolate Layer:

• In a saucepan, over medium heat, add coconut oil, cacao, maple syrup and milk.
• Whisk until all the ingredients are melted and smooth.
• Meanwhile, add coconut flour and flax to a medium bowl and stir to combine.
• Add chocolate mixture to coconut flour and add in water one tablespoon at a time until the dough sticks together in one clump.
• Set aside.

For the Chocolate Topping:

• Add coconut cream, agave and cacao to a food processor and blend until a thick, chocolate mousse forms.
• Place in the fridge until ready to use so it will stay thick.

For the Assembly:

• Once base and date layer have been assembled, spread a layer of peanut butter or other nut butter of your choice over the date layer.
• Next, press chocolate coconut mixture on top of nut butter, in an even layer.
• Finally, finish by spreading on the chocolate topping, leveling evenly, using a spatula.
• Place the entire cake in the fridge and let set for 2-3 hours until hardened.