Raw Peanut Butter Brownie Mocha Cake

Peanut butter and mocha are a match made in heaven.  I don't drink coffee anymore, but I appreciate a little coffee flavor sometimes.  I make smoothies often for my boyfriend Eric, and his most requested lately is a mocha with raw peanut butter thrown in.  It is pretty freaking amazing...like something crave worthy, but rich so definitely a treat.  So much of a treat that I thought it would make a perfect flavor for a cheesecake.  So...it was going to happen.  But even better, with raw brownies! I made both a brownie crust, and brownies to mix into this deliciousness.  Then both a mocha layer and a peanut butter layer with jungle peanut butter swirled in and some crunchy jungle peanuts and cacao nibs in the center of the cake.  I knew this was going to be good as I tasted everything (how could I not, this was lick the bowls and scrape out the food processor good)...

 

When it was all finished, I could not wait to taste it.  All I have to say is, this cake was pure deliciousness, and what I experienced when diving into it was pure joy!  Eric was even more happy when I told him what I was going to share with him "Hell yeah!  All my favorite things!" were his exact words.  If you want to make your significant other happy, make him this cake. Because sharing food is always a good way to share your love as far as I am concerned!

Raw Peanut Butter Brownie Mocha Cake
Makes one 6 inch cake

Brownies/Crust:
1 1/2 cups ground flaxseed

1 1/2 cups dried finely shredded coconut
1/2 teaspoon sea salt
1 1/2 cups soft medjool dates, pitted and chopped
3/4 cup raw cacao powder
1 1/2 cups carrot or beet pulp leftover from juicing*

Fillings:
2 cups young coconut meat*
2 cups jungle peanuts, soaked 2 hours and drained
1/4 cup jungle peanut butter
2/3 cup raw coconut nectar, or your choice of liquid raw sweetener
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)
1/3 cup raw cacao powder
1 Tbsp coffee extract
1/4 cup jungle peanut butter, a little water mixed in if to thick to make it runny but still gooey
1/2 cup raw jungle peanuts and cacao nibs

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the brownies and crust, process flax, coconut, and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until finely ground.  Add the carrots and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press 2/3 of the brownie into the bottom of the prepared pan, and set aside. Roll out the other 1/3 and cut into little square brownies You will need about 4 for the top of the cake, halved (so they look like triangles), and cut the rest into small chunks (these will be for the inside of the cake).
To make the filling, in a high speed blender or food processor, combine coconut meat, peanuts, nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.  Divide in half, then place 1/2 back in the food processor and add the cacao powder and coffee extract.
To assemble cheesecake, set aside about 3 Tbsp of the chocolate filling, then pour the rest of chocolate filling over the brownie crust, then drop some of the gooey jungle peanut butter over it by the tsp, then swirl it with a knife. Scatter some peanuts and cacao nibs over that, along with the brownies cut into small pieces.  Then pour over the plain peanut butter layer, then drop more of the gooey jungle peanut butter by the tsp over that and the reserved chocolate filling (also by the tsp) and swirl with a knife. Place in the freezer for about 4 hours to firm up.
When the cake is ready, garnish the top of the cake with brownie triangles before serving. Store in the fridge.

*If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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