Raw Peanut Butter Banana Chocolate Cake


Ahhh yes, this cake was a masterpiece, so modest I am :). I made it right after work for a farewell celebration. They said it was an absolute hit!  So here is the recipe, remember – no sugar, no flour, no dairy … Pure healthiness – in moderation of course!
Makes a high 8 inch cake


1 cup brazil nuts
teaspoon sea salt
7 dates, pitted and chopped, maybe soaked for a bit


2 cups cashews (soaked overnight)
1 1/2 cup peanuts (soaked overnight)
3/4 cup  coconut water

5 Tbsp lemon juice

1/3 cup rice syrup (any sweetener you desire)
1 cup coconut oil (liquid)
1/2 teaspoon sea salt
3 ripe organic bananas, cut
4 Tbsp organic smooth peanut butter

Cream 2

1/2 cup unsweetened cocoa powder

Cream 3

1/2 cup smooth organic peanut butter
4 tbsp rice syrup
3 tsp pure vanilla extract
Okay… Lets start this bad boy!
Base: First blend brazil nuts, when you have fine flour, add dates, salt and vanilla. You will get a dough formation. Firmly press crust into the bottom of prepared pan. Refrigirate while your doing the cream.
Cream: Blend cashews and peanuts with coconut water, rice syrup, vanilla, coconut oil, lemon juice, salt, bananas and peanut butter until you get a smooth cream. (My blender was choking a bit :)) When you get the creaminess, remove half of it into a bowl.
Cream 2: Add cacao powder to the other half of the cream that is still in the blender. Blend! Maybe add more sweetener.
Cream 3: Mix the ingredients by hand.
Now you have three creams. Pour each like chess pattern. Tap on the counter to level and swirl with a knife to create marbling. Place in the freezer until it is set, about 6 hours. Before serving put it in the fridge. Keep refrigerated.

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