No-Bake Chocolate Peanut Cake (Vegan)

Ingredients:

Crust:
1 cup (150 g) cashews
¾ cup (90 g) rolled oats
3 teaspoons cocoa powder
1 tablespoon peanut butter
4 tablespoons maple syrup
5 MEDJOOL dates

Peanut layer:
½ cup (140 g) peanut butter
12 MEDJOOL dates (200 g)
¼ cup (50 g) coconut cream
⅓ cup (50 g) peanuts

Chocolate layer:
1 cup (230 ml) plant-based milk
100 g dark chocolate
½ cup (125 g) coconut cream
1 teaspoon gelatin substitute AGAR AGAR

Additional ingredients:
⅓ cup (50 g) peanuts (optional)

Directions:

1. Prepare the crust: If the dates are not soft, soak them in very hot water (about 10 minutes).
2. Then add all the ingredients for the crust to a food processor and process until a sticky mass is formed (it may take a few minutes for all the ingredients to break down).
3. Line a baking pan with parchment paper (or grease it with oil). Press the sticky crust mass into the baking pan with your fingers (or a spoon).
4. Prepare the peanut layer: Place the MEDJOOL dates in a food processor and process until they are finely chopped.
5. Then add the peanut butter and coconut cream and process until the mass is smooth and lump-free.
6. Add the peanuts to the mixture. Spoon the peanut layer mixture onto the cake crust pressed into the baking pan.
7. While you prepare the chocolate layer, transfer the baking dish with the peanut layer to the freezer.
8. Prepare the chocolate layer: Heat a saucepan over medium heat. Add the plant-based milk, dark chocolate and coconut cream.
9. Heat over very low heat until completely melted.
10. Then, stirring constantly with a whisk, add the gelatin substitute AGAR AGAR (to prevent lumps). Heat for another 2-4 minutes, stirring constantly (this will activate the AGAR AGAR).
11. Pour the chocolate mixture over the peanut butter layer and place in the refrigerator to set (about 4 hours or overnight).

Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com