Friday, February 13, 2015

Peanut Butter Banana Chocolate Cashew Cake





































































































































Peanut Butter Banana Chocolate Cashew Cake
I wish I had more pictures to share but this treat was a bit unplanned. While making my chocolate raw cake for a neighbor, I decided to try a peanut butter version and was very happy with the result.
 Instead of waiting till next time to make this, I’m sharing it now, and lucky enough I wrote the recipe as I was making it.  I can’t really call this a raw dessert for three reasons; I prefer the taste of pure maple syrup to agave and brown rice, I used full fat coconut milk for extra creaminess, and I love chocolate melted from a bar more than I love raw cacao powder used as ganache;  just my preference. I like the richness of melted chocolate. However, if you insist on pure raw than the latter may be your choice. The web site This Rawsome Vegan Life has such a recipe.  Having said that, there’s enough raw goodness in here to benefit all of us.

I’ll note that the image posted here does use cacao powder and coconut oil, with coconut butter, but if I were to make it again, I would use chocolate bar such as used in my smoked paprika brownie. 

I tend to make smaller batches because, I don’t have a large family to feed and also it’s darn expensive using cups and cups of nuts for one cake. Anyway, the half versions are always just enough. I used a bread pan for this recipe so I can cut little squares but if you like a round cake a 6” will work wonderfully.

This cake is delicious and creamy you can really taste the peanut butter and banana. The longer the cake sits in the fridge the color of the cake will darken because of the banana but inside will be light. This doesn’t affect the taste of the cake. I’ve had it four days in the fridge and it tastes great!
Enjoy!

Note: use a 5x9 pan that is very square at the corners unlike the glass Pyrex ones that have a curve on all sides. If using curved pan your treats when cut will tip on its side when served on a plate. – I know because I’ve made this mistake.


1. Soak cashews for 4 hours

2. Line your 5x9 in pan with parchment paper or if you don’t have plastic wrap works too.


Peanut Butter Banana Chocolate Cashew Cake
Makes 15 square 1.5 inch slices

Crust Ingredients
2/3  cup almonds
2/3 cup shredded unsweetened coconut
¼ tsp sea salt
¼ tsp ground cinnamon
1 oz 70 % organic chocolate chopped - optional
2 tbsp agave  
2 tbsp peanut butter  - good without peanut butter too

Method for Crust
1. Add almonds to processor and pulse until broken down, add the coconut, sea salt, cinnamon and chocolate if using and blend until crumbly and combined, now add the agave and peanut butter and blend until combined. Should hold together when pressed between fingers.
2. Add this to the lined pan pressing evenly and well into the corners. Set aside and start your filling.


Cashew Peanut Butter Banana Filling
Ingredients
1 cup cashews soaked 4 hours
¼ cup + 1 tbsp agave or brown rice syrup, or pure maple syrup
¾ cup full fat coconut milk from can
1 rip banana medium size
¼ cup unsalted peanut butter
2 tbsp raw coconut oil - melted
3 tbsp coconut butter or 2 tbsp more coconut oil - melted
1 tsp pure vanilla extract or scrape a bean
½ tsp ground cinnamon
Small pinch sea salt

Method for Filling
1. Add the agave to powerful blender such as Vitamix, followed by coconut milk, cashews, banana, peanut butter, coconut oil, coconut butter, vanilla extract, cinnamon, sea salt

2. Add this on top of the crust, cover and freeze for 7-8 hours.  Lift by the parchment paper pull cake out of the pan and place on cutting board. Slice the cake in 3 rows lengthwise on the long side, now cut 5 rows the other way. 

If you prefer bigger slices cut less rows.

Chocolate Ganache
2 oz 70 % chocolate chopped
¼ cup non dairy milk
Teeny pinch sea salt

Chocolate Ganache Method
Add the chopped chocolate to a small stainless steel bowl, helps to melt the chocolate
Heat the milk until bubbly and add it to the chopped chocolate, let it sit 1 minute without stirring, then stir. When it’s all melted add a pinch of sea salt and stir well, place in the fridge for 1 minute to cool and thicken – should still be pourable keep an eye, or if it looks good before putting in fridge skip this step.

Drizzle the chocolate on top of each square
Store in fridge covered
Enjoy!
xoxo



5 comments :

  1. Last Sunday I made this cake for my 19th birthday and it's was an absolute success! I topped it with chocolate drizzle and an assortment of berries. Safe to say my friends really enjoyed it and not a crumb was left on the plate. I will definitely be making this one again. Bek

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  2. I'm so glad to hear you enjoyed this recipe especially for your Birthday. Thanks for the feedback!
    xo

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  3. This is one of the most interesting raw cakes I have found on Pinterest. I just finished making it and can't wait to try the finished cake it's an acceptional mix of flavors. I plan to try many of your recipes they are very inspiring.

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    1. Hey, so nice your found this recipe? how'd it work out for you?
      hope you enjoy! xoxo

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  4. This is my new favorite dessert, i end it up slicing it and once they were set i put them in the freezer. It's delicious, so smooth, i want to keep eating it all at once.

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