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–+ servings
3 No Bake Peanut Butter Cake Vegan Tort cu Unt de Arahide

No Bake Peanut Butter Cake

An easy, no-bake peanut butter and banana cake set on a gluten-free biscuit crust and finished with melted chocolate. It freezes firm, so just let it thaw for a few minutes before serving.
Prep Time 30 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Choose Serving Size 12

Ingredients 

Crust:

  • 300 g gluten-free biscuits I used Maria Biscuits by Schar
  • 5 Tbsp coconut oil melted

Cream:

  • 10 bananas medium, extra-ripe, with dark spots on them
  • 3 Tbsp peanut butter very generous, preferably raw
  • 3 Tbsp honey or other sweeteners like agave or maple syrup for vegans
  • 4 Tbsp psyllium husks
  • 1 tsp vanilla powder

Toppings:

  • 50 g chocolate melted (I used a coffee flavored chocolate)
  • 1 Tbsp carob powder or cocoa powder

Instructions

  • Put the biscuits in a blender or food processor. Pulse 3-4 times, until they are ground like breadcrumbs (not flour!).
  • Cover the base of a cake tin (with detachable walls) with plastic wrap. This will help you remove the cake from the tin easily later, when it's ready.
  • Add the ground biscuits to the tin and pour in the coconut oil. Mix well. Don't worry if it looks like the crust doesn't stick together. It will, once the coconut oil returns to its solid state.
  • Add all the bananas to the blender. Blend until smooth.
  • Add the sweetener, peanut butter, vanilla powder and psyllium husks.
  • Blend for 1 more minute.
  • Pour the cream into the tin, over the biscuit crust. Spread evenly.
  • Place it in the freezer and let it freeze completely. I left it there until the next day.
  • Once frozen, remove the cake tin and place the cake on a plate.
  • Melt some chocolate and pour it over the cake.
  • Dust some carob or cocoa powder on top, and you're done!
  • Let it thaw a bit (10-12 minutes) before eating. It has a nicer, creamier texture this way.

Notes

1. Store it in the freezer. Before serving, let it thaw for a couple of minutes for a creamier texture.
2. For a fully vegan version, replace the honey with agave or maple syrup and use dairy-free chocolate and biscuits.