Today we are having cake...five layers of cake, in fact. This vegan chocolate peanut butter is five layers of pure, raw, vegan bliss, with a peanut butter cookie dough base and a double chocolate topping, enveloping two more layers of goodness in between. It is 5 layers of chocolate and peanut butter amidst a heap of other healthy, raw ingredients all layered together and turned into a cake, so we know that you’ll want it too. Keep this vegan chocolate peanut butter cake at home for when you're craving something decadent and delicious, or bring it to a party to impress everyone there. Why not both?
5 Layer No-Bake Chocolate Peanut Butter Cake [Vegan, Gluten-Free]
For the Base:
- 1/8 cup millet
- 3/4 cup peanuts
- 1 tablespoon ground flaxseeds
- 1/4 cup and 2 tablespoons unsweetened, shredded coconut
- 1 teaspoon hemp oil
- 1/2 cup large flake oats
For the Date Layer:
- 1 cup dates
- 2 tablespoons coconut
- 3 tablespoons cacao
- 1 tablespoon ground flaxseed
- 1 tablespoon hemp hearts
For the Chocolate Layer:
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons and 2 teaspoons cacao
- 1/2 cup coconut milk
- 6-8 tablespoons warm water
- 3/4 cup coconut flour
- 2 tablespoons ground flaxseed
For the Chocolate Topping:
- 1/2 15-ounce can coconut cream, refrigerated until firm
- 2 1/2 tablespoons cacao
- 1 teaspoon agave
- 4 layers, as listed above
- 1/2 cup nut butter
- 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.
- 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.
- 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.
- 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.
- 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.