No-Bake Vegan Peanut Butter Cake

A creamy cashew and peanut butter filling on a sticky peanut and date base – no oven, just a little time in the fridge.

Prep: 30 min · Soak cashews: at least 4 h · Chill: at least 4 h · Makes: 1 cake (20 cm), 10–12 slices

Ingredients

Base

• 150 g NUTEGO Roasted Peanuts, unsalted
• 180 g pitted dates (or 150 g NUTEGO Date Paste 100%)

Filling

• 200 g cashews, soaked
• 100–150 g pitted dates (or NUTEGO Date Paste 100%)
• 150 g NUTEGO Peanut Butter 100% Creamy
• 150 g NUTEGO Coconut Oil, odourless, melted
• 150 ml coconut milk (can)
• 1 tsp vanilla extract
• a pinch of salt

Topping

• a little peanut butter
• vegan dark chocolate, chopped
• roasted peanuts

Method

1. Base: blitz the peanuts and dates in a food processor until sticky. Press firmly into a 20 cm round tin.
2. Filling: blend all filling ingredients in a high-speed blender until completely smooth and creamy.
3. Pour the filling onto the base and smooth the top.
4. Decorate with peanut butter, chopped chocolate and roasted peanuts.
5. Chill for at least 4 hours until firm. Remove from the tin and slice.

Tip: To keep the cake vegan, choose a dark chocolate without milk ingredients.