This is another not fully raw recipe because of the peanut butter but oh yeah it is so good. This is also another combination of peanut butter and bananas that I’ve been in love with recently. It was quite easy and quick to prepare and that’s what I like about raw cuisine.
I must admit that I create my best recipes spontaneously without much thinking about the ingredients and preparing the details in my head too much. This one I created on the go for a school party of the future Steiner school of my son. And yes, again the amounts of the ingredients are quite approximate.
I used a 19 cm springform pan and the brownie layer was quite thick.
Ingredients are always organic:
some 600 – 700 g walnuts
dates (according to your taste)
2 Tbs cocoa powder
Peanut butter filling:
half jar peanut butter (not raw)
1 big banana
pinch or two Himalayan salt
2 Tbs coconut oil
cocoa butter or cocoa paste (if you put cocoa butter, just add more cocoa powder)
dehydrated Corinth raisins
- in the food processor, blend walnuts to a crumble. Add dates, cocoa powder, vanilla and blend until a sticky mass is formed. Put the batter in the springform pan and press it down well into the base. Now you can put it into the fridge.
- Blend the peanut butter with the banana, you can add a pinch of Himalayan salt. Spread the mixture on the base. Put it into the freezer until you prepare the chocolate.
- Melt the coconut oil and the cocoa butter/paste and stir in the cocoa powder and some coconut nectar. Taste test for the perfect sweetness for you. Pour the chocolate on the cake and sprinkle with raisins and chopped cashews or whatever you like to see on your cake.
- Put the cake into the freezer for 30 min.
Enjoy the pure bliss.