Ooey Gooey Peanut & Caramel Cake

peanuts, caramel, and chocolate are a surefire winner

a white person's hands hold a white plate carrying an ooey gooey peanut & caramel cake
Goal muscle_building
Total time 80 mins
Difficulty Easy
Nutritional value (per portion)
kcal 328
Protein 8 g
Fat 22 g
CARBOHYDRATES 25 g
Ingredients …

15 Persons

You will need

1.
For the crust:
90 g
80 g Peanut Butter
Peanut Butter
Peanut Butter
The delicious protein snack
4.6/5
£4.99
250g
(£2.00/100g)
3 dates, pitted

2.
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
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
3 tbsp maple syrup
0.5 tsp

3.
For the salted caramel:
175 g dates
0.5 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
60 ml oat drink
0.5 tsp Flavour Kick Chocolate
Flavour Kick Chocolate
Flavour Kick Chocolate
All of the taste. None of the unnecessary calories.
4.3/5
9.9900
120g
()
1 tbsp Salted Caramel Protein Cream
Salted Caramel Protein Cream
Salted Caramel Protein Cream
Protein-packed, low sugar** and palm-oil free
4.8/5
£4.99
200 g
(£2.50/100g)
100 g peanuts
1 pinch salt

4.
For the chocolate ganache:
150 g dark chocolate
80 g coconut milk
optional topping chopped peanuts

Ooey Gooey Peanut & Caramel Cake

peanuts, caramel, and chocolate are a surefire winner

By: Anne-Sophie Hoffman
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.

Preparation

  • Line a springform pan (20cm diameter) with parchment paper.
  • Put all the ingredients for the crust into a blender or food processor. Mix until they reach one consistency.
  • Put the crust mixture into the springform. With moist hands, press the crust mix against the bottom of the pan.
  • Set the crust to harden in the freezer.
  • Put all the ingredients for the vanilla layer into the blender. Puree until smooth.
  • Spread the mixture on top of the crust. Freeze the whole thing for 30 more minutes.
  • While you're waiting, make the caramel. Put all ingredients except the peanuts into the blender. Keep going until it gains a caramelly consistency.
  • Toast the peanuts in a dry pan for 3-4 minutes. Chop roughly. Fold into the caramel.
  • Spread the caramel over the frozen vanilla layer. Put the springform back into the freezer.
  • 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.
  • Set the peanut caramel cake into the freezer for at least 3 more hours, or overnight.
  • If you want, garnish the peanut caramel cake with peanut butter, Protein Cream, roasted peanuts, and sea salt flakes before serving.
  • Enjoy!

Our Tip: A Vegan Peanut Caramel Cake

Make this cake vegan with one simple step. Switch out the Salted Caramel Protein Cream for our Just Peanuts, Cocoa and Dates, et voila! Now everyone can have a slice.
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