Ingredients The base 2 cups pecan nuts ¼ cup of cocoa powder (or cacao powder) 60 ml maple syrup 1 pinch of salt 1 tsp vanilla paste 2 tbsp coconut oil
The filling 200 gr peanut butter 120 gr ground almond 60 ml maple syrup
Ganache 100 gr dark chocolate 1 tsp coconut oil
Instructions For the base Place the pecan nuts in the Thermomix bowl and turbopulse a couple of times. Add all the other ingredients and blend until you get a crumbly texture. Lining a baking tin with parchment paper and cover the bottom with the dough. Chill in the fridge while you make the filling.
For the filling Rinse the TM bowl. Add all the ingredients and mix 15 seconds, Speed 5. Or until the mixture is smooth. Take the base from the fridge. Spread the filling onto the base. Smooth it out with a palette knife. Return to the fridge while you make the ganache.
For the ganache Place the chocolate and coconut oil in a pot over a simmering pan of hot water. When shiny and glossy and completely melt, spread the ganache over the peanut butter filling. Let it set in the fridge.
It can easily be made with a normal food processor.
This cake is best kept in the fridge. It's raw, vegan, gluten-free, refined-sugar free. And bloody delicious! It's also packed with good fat (from the coconut and the nuts) and magnesium (chocolate). Happy Days!