Raw Peanut Butter Cup Dream Cake

It was my boyfriend Eric's Birthday last week on Thanksgiving.  I did not want him to be jipped out of a Birthday since it was on a holiday, so we sort of made it a Birthday weekend.  I made a big pot of his favorite soup, we spent some quality time together, and even had a special dinner at one of our favorite restaurants Heartland in St. Paul.  And, let's not forget the Birthday cake.  I had to make him one, it just would not be right if I didn't, since we share all of the cakes I make together, and I wanted him to come up with his ultimate cake.  Before I even asked Eric what type of Birthday cake he wanted this year, I knew it would contain chocolate, and I had a feeling he would want it to include peanut butter as well.  He has been known to take down a whole jar of PB within a couple days, or eat a container of truffles in a sitting.  So it came of no surprise to me that when asked what type of cake he would like, he replied PB cup!

He started going into a detailed description of what sounded like the most decadent cake ever.  Layers of mousse and fudge, and PB mousse, and more PB, and PB cups.  Since he is one of the most important people in my life, and I love him dearly, I had to construct this cake!

I started off with a layer of fudgy brownie crust, then topped it off with a decadent dark chocolate avocado mousse (his favorite in cakes) swirled with peanut butter.  Next came a layer of silky peanut butter mousse topped off with swirls of fudge then raw peanut butter cups.  It was pure decadence, and perfect for Eric.

He much enjoyed the cake, looking like a kid eating his favorite type of chocolate as he dove in.  I love it when he enjoys himself that much, and the cake was the least of things I could do for him since he keeps me happy, and helps me so much.

Raw Peanut Butter Cup Dream Cake
Makes one 6 inch cake

Brownie Crust:
1/2 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
1/4 cup sprouted dehydrated buckwheat groats
1 cup finely shredded dried coconut
1/2 cup ground flaxseed
2 Tbsp chopped raw beet (optional, but makes for more of a cake like consistency)

1/4 tsp sea salt
1 tsp pure vanilla extract1/4 cup raw cacao powder

Chocolate Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/2 cup  plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquefied

Peanut Butter Filling:

1 cup  young coconut meat*
1/4 cup coconut water
1 cup raw peanuts, soaked 4 hours and drained
1/4 cup raw coconut nectar
1/4  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
2 Tbsp raw peanut butter
1/4 cup plus 1 Tbsp  raw coconut butter (warmed to liquid)

Fudge:
2 Tbsp raw cacao powder
2 Tbsp raw coconut nectar
a pinch sea salt

1/4 cup raw peanut butter, warmed until a little runny (if too thick)

4 raw peanut butter cups (recipe follows)

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, combine the dates, coconut, and flaxseed in the food processor and process until well blended and the consistency of flour.  Add the sea salt, vanilla, beet, and cacao powder and process until smooth and starting to hold together when squeezed (if it doesn't add a little more dates).  Firmly press crust into the bottom of the prepared pan, and set aside.
To make the chocolate filling, combine all ingredients in the food processor and process until smooth.  Reserve 1/2 cup of it in another bowl (this will be for the decoration) Set  both bowls aside.  Rinse out the food processor, and to make the peanut butter filling, combine coconut meat, juice, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. Set aside.
To make the fudge swirl, whisk together ingredients until smooth and set aside.
To assemble cheesecake, pour the large bowl of chocolate filling over the crust, then drop the raw peanut butter over it by the 1/2 tspful.  Swirl it with a knife, then pour over the layer of peanut butter filling.  Drop more of the PB and the fudge over it by the 1/2 tspful, and swirl it with a knife.  Place in the freezer for about 4 hours to firm up.  Place the set aside chocolate filling in a pastry bag and pipe around the top and bottom of the cake. Top the cake with peanut butter cups and serve!
*If coconut meat is unavailable you can use 1 cup raw cashews, soaked instead.Raw Peanut Butter Cups
Makes 12Chocolate:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/2 cup raw coconut nectar or agave nectar
a pinch sea saltPeanut Butter:
about 1/3 cup raw peanut butter (or unsweetened pb if you are not concerned with being raw)

To make the chocolate, whisk all ingredients together until smooth, and set aside.
Lay out 12 PB cup tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.  Once set, spoon about 1 heaping tsp of peanut butter onto each, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of pb enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min.  Enjoy!

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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!

14 Comments
  1. December 2, 2013 at 17:01
    Reply

    Woah! That is one special cake! You must have caught Eric at a bad moment because he really does not look too happy in these pics! I would be grinning from head to toe at the sight of this made especially for me. <br />I'm sure he loves you very much ;)

    • December 2, 2013 at 19:04
      Reply

      Thank you! No, he was mesmerized by the cake I think lol. He loved it, and if I took pics of him eating it with chocolate on his face that probably would have showed it more but I don't want to embarass him. We both love each other very much!

  2. December 2, 2013 at 17:13
    Reply

    Look delicious:) you are the best

    • December 3, 2013 at 04:09
      Reply

      Thank you :)!

  3. December 3, 2013 at 02:24
    Reply

    Lucky Eric, this is a fantastic cake Amy!!!

    • December 3, 2013 at 04:10
      Reply

      Thanks Heather :)!

    • Anonymous
      December 6, 2013 at 17:52
      Reply

      What a fantastic recipe!! Thanks so much, Amy. I admire your creativity. <br />And Happy Birthday to Eric!! <br />Greetings from Spain,<br />Raquel.

    • December 7, 2013 at 00:34
      Reply

      Thank you :)! I am happy you are enjoying the recipe!

  4. July 8, 2014 at 00:46
    Reply

    amazing! i don't have a dehydrator... what could I use in place of the groats? also, would be using regular peanut butter be too over powering in taste for this cake? sounds delicious but don't have raw peanuts around here. thanks. brilliant work as always!!

    • July 8, 2014 at 01:51
      Reply

      You can use a raw nut, or just additional finely shredded coconut in place of the groats. Regular PB would be fine.

  5. November 8, 2014 at 17:06
    Reply

    I want to buy one of these please. Have you had 1 or 2 others tell you that? ;-) How soon will you be taking orders to ship? I want to buy a LOT of good eats that you make!

    • November 8, 2014 at 18:16
      Reply

      I wish you could, but unfortunately I am not in a spot financially or time wise to make cakes for sale. I have another full time job and this blog is simply a hobby and a way to share recipes ;).

    • November 15, 2014 at 00:26
      Reply

      Maybe some day we'll see you on Shark Tank! ;-) Btw, do you think this recipe would still be ok if substituting the coconut nectar with medjool dates? Thank you!

    • November 15, 2014 at 02:38
      Reply

      Yes you can use whichever sweetener you prefer.

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