Base:
- 150 g roasted peanuts
- 180 g pitted dates
Filling:
- 200 g soaked cashews
- 100–150 g pitted dates
- 150 g Nutego peanut butter
- 150 g melted coconut oil
- 150 ml canned coconut milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Start with the base: In a food processor, blend the ingredients for the base (roasted peanuts and dates) until the mixture becomes sticky. Press it into a 20 cm round cake pan, spreading it evenly and pressing it down with your fingers.
- Move to the filling: In a powerful blender or food processor, blend the ingredients for the filling (soaked cashews, dates, peanut butter, melted coconut oil, coconut milk, vanilla extract, and salt) until the mixture becomes smooth and creamy.
- Assemble the cake: Pour the filling over the base and spread it into an even layer.
- Decorate: Top with additional peanut butter, chocolate chunks, and roasted nuts.
- Chill: Place the cake in the fridge for at least 4 hours until it sets and becomes firm.
- Serve: Once firm, remove the cake from the pan, cut into pieces, and enjoy!
