No Bake Peanut Butter Cake
This is the easiest, no bake peanut butter cake you will ever make, and the best thing about it is that it is healthy too! Check it out! Video recipe included.
Ingredients
Crust:
- 300 grams gluten-free biscuits I used Maria Biscuits by Schar (approx. 300g)
- 5 Tbsps coconut oil melted
Cream:
- 10 bananas medium, extra-ripe, with dark spots on them
- 3 Tbsps peanut butter very generous Tbsps peanut butter (preferably raw)
- 3 Tbsps honey or other sweeteners like agave or maple syrup for vegans
- 4 Tbsps 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 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 in 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, after the coconut oil will get back to its solid state.
- Add all bananas to the blender. Blend until smooth.
- Add sweetener, peanut butter, vanilla powder and psyllium husks.
- Blend 1 more minute.
- Pour the cream into the tin, over the biscuit crust. Spread evenly.
- Place it in the freezer and let it completely freeze. I left it there up until the next day.
- Once frozen, remove the cake tin and place the cake on a plate.
- Melt some chocolate and pour over the cake.
- Dust some carob or cocoa powder on top, and you're done!
- Let it thaw a bit (10-12 mins) before eating. It has a nicer, creamier texture this way.
Notes
1. IMPORTANT! Store it in the freezer. Before serving, let it thaw for a couple of minutes.
2. I used my Optimum 9200 blender for this recipe.
2. I used my Optimum 9200 blender for this recipe.