Chocolate-Peanut Cake With Oat Cream (Flour-Free, Vegan, Raw)

Today we are making an incredible cake! 

Lovers of peanut butter and chocolate, this is for you!

This cake does not fall apart, it is satiating, tasty and beautiful.

It is dense enough which creates an illusion that it was baked. It is sweet due to the dates. There is no flour and the like, only healthy buckwheat in the base and oats in the cream. 

The chocolate cream is made of dates and cocoa powder.

No sugar at all!

I can’t believe that such a tasty and beautiful cake can consist of something like this.

Peanut butter makes the cake very fragrant, and the combination of peanuts and chocolate will please even the biggest sweet tooth.

Such a cake can be an excellent decoration for any festive table.

I guarantee that!

All the guests will be satisfied!

It is very easy to make and can be stored for a long time in the freezer.

My whole family was very enthusiastic about this invention, so I hope you will like it.

Ready? Set?

Let’s go cooking!

We will need: (1 large cake)

For the base

1 cup (250 ml) of buckwheat groats

1/2 cup of peanuts

1/2 cup of flaxseed meal

5 dates

2 tbsp. of agave or honey syrup

1/2 large banana

2.5 tbsp. of sugar-free cocoa powder

For the white cream

3/4 cups of oats

2 tbsp. of peanut butter

1/2 ripe banana

6 large dates

3/4 cups of almond or regular milk

For the chocolate layer

6-7 large dates

3 tbsp. of sugar-free cocoa powder

2 tbsp. of coconut oil

1/2 ripe banana

1/4 cup of almond or regular milk

2-3 tbsp. peanuts for decoration + a little water (optional)

Grind the peanuts, buckwheat, cocoa powder and flaxseed in a blender.

Add the dates.

Add the banana, cocoa powder and agave.

The base is ready.

Distribute it on the bottom of the mold.

Mix everything for the white cream.

Pulse in the blender.

Cover the first layer with the resulting mixture.

Soak the dates, if yours are hard and require this procedure.

Mix the dates, coconut oil, cocoa powder and banana.

Add the milk and pulse everything. Cover the cake with the cream.

Grind the nuts with a little water: this will turn them into crumbs instead of all-purpose flour or butter.

Cover the cake with these crumbs.

Put it in the freezer for 3-4 hours.

Done!

No-bake!

Tasty and healthy!

Beautiful and fragrant!

Bon appetit!