Peanut Butter Cup Triple Layer Cake

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So I’ve always wanted to make one of these chocolate dripping cakes and it was my best friend and boyfriends birthday so what a better day to experiment. I just prayed it turned out the way I imagined. I hit the mark bang on! Huge success. I adapted the chocolate cake from chocolate covered Katie’s 2 layer cake. The frosting isn’t all that healthy with the powdered sugar but you can find sugar free alternates if desired. This cake is still very decedent. Recipe as follows→

Serves 12-24 people

Chocolate cake:
§  2 heaping cups spelt or whole wheat pastry flour
§  ¾ heaping cup cacao or unsweetened cocoa powder
§  1 tsp baking soda
§  1 tsp Himalayan pink salt
§  1 ½ cups xylitol or sugar of choice
§  1 cup mini chocolate chips, optional
§  2/3 cup greek yogurt or regular
§  1 ½ cup water (may need 2 extra Tbsp)
§  ¼ cup plus 2 tbsp  melted coconut oil
§  1 ½ tbsp pure vanilla extract 

Peanut Butter Cream Cheese Frosting:
§  1 ½ (8 ounce) package cream cheese, softened
§  1 cup creamy peanut butter
§  2 teaspoon vanilla
§  1 ½ cups powdered sugar
§  6-10 tablespoons milk of choice (I used almond milk)

Frosting directions:
Mix together cream cheese and peanut butter with mixer until smooth.  Add vanilla and powdered sugar slowly, along with the milk (few tbsp. at a time) and beat until spreading consistency. 

Cake directions:
Preheat oven to 350 degrees F, and grease three 8-in round cake pans and line bottom (cut to circle) with parchment (grease parchment). Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener and stir very well. In a separate mixing bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean. Allow to cool at least 30 minutes before going around the sides with a knife to remove cakes.  I let my cakes cool overnight before frosting. Frost one layer, stack another cake, frost and stack last cake and frost top and sides and then refrigerate again for at least 2 hours before adding the chocolate shell.

Chocolate Top 
§  ¾ Cup Coconut oil
§  ¾ Cup Cocao powder
§  ½ scant Cup Honey or Agave or Maple Syrup

Chocolate top directions:
Melt the coconut oil over double boiler, and then add in the rest of the ingredients. Whisk together thoroughly. Pour over completely cooled & frosted cake and let drip down sides.  Refrigerate right away for at least 2 hours. I had lots of leftovers so have a parchment lined dish available to make extra homemade chocolate bars or halve the recipe.

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Raw Tart

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Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!

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Recipe as follows:

Makes 4 tarts (4″x4″)

Filling:

  • 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
  • 1/2C coconut milk
  • 1Tbsp agave syrup
  • 1/2tsp pure vanilla extract
  • Pinch pink Himalayan salt
  • beet powder or beet juice for coloring

Crust:

  • 1/4C dates, soaked 10min in warm water
  • 1/2C almonds
  • 1/4C shredded coconut
  • 1Tbsp coconut oil, melted
  • Pinch pink Himalayan salt

Directions:

  1. Soak your cashews.
  2. To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped.  Stir in salt and coconut oil. Place in fridge.
  3. Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
  4. Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.

 

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