Ooey Gooey Peanut & Caramel Cake

peanuts, caramel, and chocolate are a surefire winner
icon 80 min
Erdnuss Karamell Schoko Torte © foodspring
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!
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Recipe Overview

Goal
muscle_building
Total time
80 min
Difficulty
easy

Nutritional value, per portion

Protein
8g
Carbs
25g
Fat
22g
Calories
328 kcal