Ingredients for the base:
150 g roasted peanuts
180 g juicy dates
Ingredients for the filling:
200 g soaked cashews
100 – 150 g juicy dates
150 g Nutego peanut butter
150 g melted coconut oil
150 ml coconut milk from a can
1 tsp vanilla extract
pinch of salt
Preparation:
Start with the cake base. In a food processor, blend the ingredients for the base until the mixture becomes sticky, pour it into a cake tin (20 cm), smooth it out evenly and press it down with your fingers. Continue with the filling. Place all the ingredients for the filling in a powerful blender or food processor and blend until the mixture becomes smooth and creamy. Spread the filling mixture on the cake base and smooth it out evenly. Decorate with additional peanut butter, chocolate chips and toasted nuts. Refrigerate for at least 4 hours until the cake is firm. Remove from the tin, cut into pieces and you're done!
Recipe: Kristīne Bergfelde.
