Ooey Gooey Peanut & Caramel Cake

Name: Ooey Gooey Peanut & Caramel Cake
Total time: 80 min
Ingredients: Instant Oats; Peanut Butter; dates, pitted; cashews, soaked overnight; coconut cream (the top layer of fatty goodness from a can of coconut milk); Coconut oil; maple syrup; Flavour Kick Vanilla; dates; Coconut oil; oat drink; Flavour Kick Chocolate; Salted Caramel Protein Cream; peanuts; salt; dark chocolate; coconut milk

peanuts, caramel, and chocolate are a surefire winner

80 min

By Anne-Sophie Hoffman
January 11, 2022

Why trust us?

Roasted peanuts, salty caramel, and rich chocolate. You just can’t beat it. This peanut caramel cake has everything your sweet ‘n salty tooth could possibly desire.

Ingredients

15 Persons

For the crust:

90 g

Instant Oats
80 g

Peanut Butter
3

dates, pitted

For the vanilla layer:

150 g

cashews, soaked overnight
115 g

coconut cream (the top layer of fatty goodness from a can of coconut milk)
3 tbsp

Coconut oil
3 tbsp

maple syrup
0.5 tsp

Flavour Kick Vanilla

For the salted caramel:

175 g

dates
0.5 tbsp

Coconut oil
60 ml

oat drink
0.5 tsp

Flavour Kick Chocolate
1 tbsp

Salted Caramel Protein Cream
100 g

peanuts
1 pinch

salt

For the chocolate ganache:

150 g

dark chocolate
80 g

coconut milk
optional topping

chopped peanuts

Preparation

1

Line a springform pan (20cm diameter) with parchment paper.
2

Put all the ingredients for the crust into a blender or food processor. Mix until they reach one consistency.
3

Put the crust mixture into the springform. With moist hands, press the crust mix against the bottom of the pan.
4

Set the crust to harden in the freezer.
5

Put all the ingredients for the vanilla layer into the blender. Puree until smooth.
6

Spread the mixture on top of the crust. Freeze the whole thing for 30 more minutes.
7

While you’re waiting, make the caramel. Put all ingredients except the peanuts into the blender. Keep going until it gains a caramelly consistency.
8

Toast the peanuts in a dry pan for 3-4 minutes. Chop roughly. Fold into the caramel.
9

Spread the caramel over the frozen vanilla layer. Put the springform back into the freezer.
10

Place a heatproof bowl on top of a pot of boiling water. Put the dark chocolate into the bowl, stirring until it melts. Fold in the coconut milk. When thoroughly mixed, spread the ganache on top of the caramel layer.
11

Set the peanut caramel cake into the freezer for at least 3 more hours, or overnight.
12

If you want, garnish the peanut caramel cake with peanut butter, Protein Cream, roasted peanuts, and sea salt flakes before serving.
1

Enjoy!