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Frozen Chocolate Peanut Butter Buckeye Cake

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Frozen Chocolate Peanut Butter Buckeye Cake was a pure creation for our dear friend, Jean.  Once I learned that chocolate and peanut butter were her favorites, I knew I had to make this for her!  So, in honor of her birthday, I created this master piece.  This is like an ice cream cake, without the ice cream.  Or like a cheesecake without the cheese, or a cake without the flour…well, whatever it is… it is YUMMY!  It is creamy like ice cream and it needs to remain frozen until ready to devour eat.

Ingredients: Yields 9 inch cake plus 6 small cupcakes

Chocolate cake:

  • 3 cups raw walnuts (soaked and dehydrated)
  • 1/8 tsp sea salt
  • 16 Medjool dates, pitted
  • 2/3 cup raw cacao powder
  • 1 tsp vanilla extract
  • 2 tsp water
  • 1/3 cup chocolate ganache (see below)

Peanut Butter Layer:

  • 3 cups cashews , soaked 2+ hours
  • 2 cups almond milk
  • 3/4 cup raw agave nectar
  • 1 cup natural creamy peanut butter
  • 1  Tbsp fresh lemon juice
  • 1 Tbsp liquid vanilla
  • 1/4 tsp sea salt
  • 3 Tbsp ground lecithin
  • 3/4 cup raw coconut oil, melted

Chocolate Ganache: Yield: 1 cup

  • 3/4 cup dark agave syrup or maple syrup
  • 3/4 cup raw cacao powder
  • 1/3 cup raw virgin coconut oil, melted
  • 1/8 tsp sea salt

Preparation:

Chocolate cake:

  1. Place the walnuts and salt in a food processor fitted with the S-blade, process until finely ground.
  2. Add the dates, cocoa powder, ganache, water and vanilla extract and process until the mixture sticks together.  With the ganache frosting recipe will make 1 cup of frosting, only use 1/3 of a cup in this cake recipe and save the rest for decorating.  It should be plenty.
  3. Line the bottom of a 9 inch Springform pan with a parchment-paper.  This will make it easier to remove when the cake is all done.
  4. Press the chocolate mixture into the pan and distribute it evenly.
  5. Press down with your hand to compact.

Peanut butter layer:

  1. Add all of the ingredients except for the coconut oil and lecithin in the blender.  Blend until nice and creamy.  This can take 3-5 minutes.
  2. While the blender is running drizzle in the coconut oil and then the lecithin, blending until everything is well incorporated.
  3. Pour the batter over the cake layer in the Springform pan or other desired container(s).
  4. Place the cake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
  5. Once this is achieved, you are now ready to decorate the cake.  Be creative!  You can pour the ganache frosting over the top or pipe it on.  I chose to pipe a squiggly design on mine.   Have fun with it!
  6. Once you have your cake decorated, store in the freezer until ready to eat.  The cake will soften too much if left at room temperature.

Ganache:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Scoop your ganache into a piping bag for decorating

Right out of the freezer.

How to Fill a Pastry Bag:

  1. Place your preferred piping tip inside the bag (with the end snipped off so that the tip fits through the hole).
  2. Place the bag inside a tall cup or glass.
  3. Fold the excess that doesn’t fit inside the cup over the edges of the cup.
  4. Spoon the frosting inside the bag, leaving a few inches of space so that the frosting doesn’t fill the entire bag.
  5. Remove the bag from the cup and squeeze out any air bubbles.
  6. Twist the top part of the bag and proceed with piping.

 IF you don’t have a piping bag, you can use a Zip-lock bag:

  1. Open a large Ziploc bag by pulling apart its seal.
  2. Place the bag inside a tall cup or glass.
  3. Fold the excess bag that doesn’t fit inside the cup over the edges of the cup.
  4. Scoop frosting into the bag, focusing on one corner.
  5. Grasp the top of the Ziploc bag where there is no icing with your hand to lightly close it, and to force the icing towards the point of the corner.
  6. Cut open the point of the bag where the batter is. Depending on the amount of batter that you would like released from the bag, you can choose to cut a large or small hole.
  7. Grasp the top of the bag more firmly with your hand and push down on the frosting from the outside of the Ziploc.
  8. Aim the hole towards the cake and pipe away.

Piping with my left hand, taking a photo with my right hand…shew, I am talented. lol

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56 thoughts on “Frozen Chocolate Peanut Butter Buckeye Cake

  1. kate says:

    Hi, Amie, this looks fabulous…a question: you list the granache in the cake ingredients. is this to be left out and used for the piping, or do you make extra for the piping? Also, do you have a suggestion for using anything in place of the Peanut butter???
    many thanks, kate you are an amazing gourmet….

    • amie-sue says:

      Hello Kate,

      Oh, good questions. I will clarify. I made one batch of the chocolate ganche frosting and used 1/3 of a cup IN the chocolate cake, then used the left over for the piping. The ganche recipe makes 1 cup worth, so there should be plenty. If you can’t or don’t want to use peanut butter you could use almond, cashew or any other nut butter in it’s place. Just keep in mind that it will change the flavor profile. You know Kate, you could use cashew or almond butter and add in about 1 tsp of your favorite extract flavor. I could see almond, mint or orange extract being good…or hazelnut or or or….haha Well, let your taste buds decide. If you don’t want to use any nut butter then you could replace the nut butter with coconut butter. Does that help? amie sue

  2. Leonie White says:

    You’ve done it again Amie Sue – created a Masterpiece!!
    Will def have to try this one! Thanks so much for sharing x

    • amie-sue says:

      Thank you Leonie! This keeps so well in the freezer as I might have mentioned. I have had a container of small cupcake sized ones in the freezer for my husband to eat when the mood strikes him and they look just as gorgeous as the day I put them in there…and taste just as good. He likes to eat them right out of the freezer, like an ice cream sandwich. Have a happy day, amie sue

  3. akosua says:

    Amie,
    i just want to encourage you that your site is so beautiful and your work is delightful aswell. I am not sure if I can do it, i look at the ingredient and I never find them in walmart since i live in a rural area. well i am still enjoying the lessons but i really want to make some. lol

    • amie-sue says:

      Thank you Akosua,
      You would be hard pressed to find raw ingredients at Wal-Mart for sure. Can you mail order? I had to do that a lot when I lived in Alaska. As you can imagine the land of hunters and fishermen didn’t find the words “Raw Food” in their vocabulary. Have a great evening, amie sue

  4. Ludia says:

    WOW! I’ve got to make these….got the nuts soaking already….but I have a question and need some advice regarding making the cupcakes. How did you get them look soo perfect? What kind of muffin/cupcake liners did you use? And how did you get them out so that they did not all end up looking mushy?

    I will much appreciate your help in this as I have never made cupcakes in my life but would like to learn :).

    Thanks,

    Ludia

    • amie-sue says:

      Hello Ludia,
      How did I make the cupcakes looking so perfect? There really isn’t much to them, they are natural beauties but let me see if I can help you. :)
      I happened to have silicone cupcake liners on hand. They look like these: http://www.amazon.com/Chicago-Metallic-Baking-Essentials-Silicone/dp/B0047T6UQI/ref=sr_1_5?ie=UTF8&qid=1321133873&sr=8-5
      You could use paper ones just to help prevent the cupcakes from sticking in the pan. The less you can disturb them when taking them out of the pan, the more perfect they look. :) Once I took them out of the pan, I peeled the liner off. The paper ones will look a little oily from the natural oils that are in the nuts which are in the lower layer of “cake”.

      So just line your cupcake pan with liners, press the chocolate cake layer in nice and firm, pour the peanut butter layer on and chill. Does that help? If not please let me know. I am happy to help!

  5. Ludia says:

    Thank you, Amie Sue!

    I made the cupcakes and the cake today; have not yet tried to take the cupcakes out of the silicone liners. I did not grease the liners, it said on the packaging that it was not neccessary to. I have some trepidation about the cupcakes sticking, but since they are not for company, just for us, it won’t matter. It all tasted delicious, I could tell from licking the spoons and such. Can’t wait to taste the finished product tomorrow!

    Thank you again, Amie Sue, penaut butter buckeyes are my DH’s favorite!

    Ludia

    • amie-sue says:

      Hi Ludia,
      I didn’t grease the silicone liners, they peel right off. Raw cupcakes and cooked cupcakes are very different…well, that is a silly thing to say. lol If you happen to have a hard time getting the cupcake out of your pan, use the tip of a butter knife to slide around the edges to help pop them out. I personally didn’t have issues, so I am hoping the same for you. Please let me know how it goes. I am excited to get your fed-back! amie sue

    • Ludia says:

      OMG, they are so delicious and sooo easy!!! Thank you for giving me the courage to try it (because you did). Yes, the silicone cups peel right off! And OMG are they good or what!!! Delicious, awesome, and really not difficult to make. Easy-peasy. You are Miss Awesome, Miss Amie Sue, thank you! I still have to tackle the piping (I have just poured the ganache over the slices of the cake and the cupcakes as I put them in a bowl to eat.) But I will.
      My Peanut Butter posterchild of a husband is in 7th heaven!

      This has now become part of my standard unbaking repertory, so thanks again.

      Ludia

      • amie-sue says:

        OOOOOOH Ludia…you just made my day! Thank you for sharing! It tickles me pink that others find such joy in eating healthier foods. :) The piping part can be really fun too. You can really personalize the desserts. You could make designs or even write sweet messages on them with the ganache! If you do that, just keep in mind that the ganache will soften at room temp. So in the future if you want a chocolate piping frosting that stays more firm at room temp, you will want to use a different recipe. I have a few other chocolate recipes posted under “frostings.” Anyway, I am so happy for you! Thank you for the kind words. Many blessings, amie sue

  6. Ludia says:

    thank you, will check out your recipes for frosting :)
    L.

  7. Catherine says:

    Hi Amie-Sue. This looks AMAZING. I can’t wait to try it. Question – will the cupcakes hold up ok in the fridge or do they have to be frozen?? I’m guessing it would be more of a cheesecake type of texture?!?

    • amie-sue says:

      Hi Catherine,
      It will hold fine in the fridge. I would freeze it first, then place in the fridge. It all depends actually on when you make vrs. when you will eat it. You can make this well in advance and keep it in the freezer. It just really softens to much at room temp. Just in the fridge, I would give it a 3-4 day shelf life. Use your judgement, if it starts to feel to soft, pop in the freezer for a bit. Does that help? lol

  8. sara says:

    Hi- Could I use almonds instead of walnuts for the base of this pie? If so would it change the flavor much? Thanks

    • amie-sue says:

      Hi Sara,

      You can use any nut desired. Walnuts have a complete different taste, a richier flavor so it will change the flavor a bit but it will still be good. :)

  9. sara says:

    This was so good!! Thank you for sharing your recipes. I’ve tried a few and they have all turned out great :) Love your site. Thanks Sara

  10. Heather says:

    Hey Amie-Sue!
    Man your recipes look amazing!! You have sooo much great info. I have some irish moss soaking as I type so I can try out one of your bread recipes (among others). I love peanut butter and was going to make your PB cookies (after your help on the oat situation haha) and this cake, but the “raw” peanut butter I made was… not very good. Kinda bitter and earthy and not really… peanut buttery like I’d expected. Which stunk cause I spent 15 mins on the food processor trying to get it right. Is it better once it is mixed into the recipes or what? I’m tempted to get roasted peanuts so I can try that but I really want to stay raw. Any advice? Thanks again!! Love your site! BTW where is your cafe located? :)

    • amie-sue says:

      Hi Heather,
      Raw peanut butter does have an acquired taste, did you add any salt or sweetener to it? That might help. If I don’t have access, time or ability to make my own, I buy the fresh ground nut butter from the grocery store. You know, the kind you grind on the spot? Those are not raw peanuts, they have been roasted. I do my best to have all my ingredients raw, but I don’t freak out if I have to use a cooked ingredient. In those cases I just make the best with what I have and try to then buy the best quality I can. Like organic, fair trade…stuff like that.

      My cafe is located in the center of my house. hehe Have a wonderful weekend Heather!!!

  11. Sommer says:

    You’ve blown me away yet again Amie Sue! I made this cake for my husbands birthday and we both thought it was phenomenal! Peanut butter and chocolate are his favorite so as soon as I saw this recipe on your site a few months back I knew I would be making it for his birthday. Thank you for the piping instructions, this was the first time I ever used a piping bag and although it wasn’t as gorgeous as your cake it turned out just lovely and I was quite proud. Thanks again for all the wonderful recipes!

    • amie-sue says:

      Sommer,
      Oooooooooooh, I loved waking up to this message in my email box. We really loved this cake too. I am sure yours came out beautiful as it was made with love. Cheeky sounding I know, but oh so true! Piping is one of those things that just takes a little practice. I need some of that too! Have a blessed day and thank you so much for sharing this with me. Wish your honey a happy birthday for me too. amie sue

  12. Mee says:

    I made this amazing dessert last night and what can I say? So good, so delicious. The piping was fun to do and turned out beautifully. Thank you Amie Sue.

    • amie-sue says:

      Hi Mee,

      Oh I am so happy to hear that you enjoyed the recipe. I bet it turned out just beautiful! Thank you for taking the time to share this with me. Many blessings, amie sue

  13. ben says:

    I’m making this for next week. Thanks!

    • amie-sue says:

      Awesome Ben, I love that you are trying a wide variety of recipes! Have a wonderful weekend! amie sue

    • ben says:

      Thanks, Amie Sue. I couldn’t get to this this past weekend. But I’m making your sugar cookies again–I put in loads of fresh-grated ginger in your recipe, and the cookies were a huge hit at home. There were requests for an encore, so it’s cookies this week.

      Thanks as always for the new recipes, which all look and sound fabulous.

      • amie-sue says:

        There is always another day :) Thrilled though that the sugar cookies where a hit. I love the ginger idea. There are so many wonderful ways to bring in new flavors. Merry Christmas Ben…blessings to you and your family. amiesue

    • ben says:

      Amie Sue, First thank you very much for your good thoughts & holiday wishes. The “Ben” clan sends you our prayers for lots of good luck, good fortune and contined success.

      I decided to go ahead & make the cake today, since raw sweets don’t take the time baked treats do.

      I must confess to taking short-cuts on this recipe. But the end result was not compromised! It’s outstanding flavor.

      I’ve been mostly raw since 2005, and you’ve been the teacher I’ve learned most from. My sincere gratitude, and may your creativity continue to grow and blossom.

      • amie-sue says:

        That brought tears to my eyes Ben… *speechless* I never quite understood how blessed I would be in creating this site. Thank you for part of it. Merry Christmas.. amie sue :)

  14. Kat says:

    Amie-Sue you are AMAZING!!! I’m a long time stalker, first time experimenter of your recipes, and wow!! This cake didn’t fail to impress. It blew my mind! I honestly can’t believe such a natural, raw, vegan, gluten free creation can taste this delicious. I’ve tried many raw cakes and this one is my favourite! You are absolutely brilliant and totally inspiring. Thank you SO much for sharing your knowledge and skills with us. You are my raw food chef hero. Your recipes have encouraged me more than ever to take the plunge into the fascinating and creative world of raw food living. I’m in love! Much appreciation, love and blessings. Xx

    • amie-sue says:

      Well my goodness Kat…. I am humbled. :) I just might print and frame that comment. hehe I LOVED this cake as well, but then anything peanut butter has my immediate liking. hehe I hope that you continue to find tons of inspiration throughout my site and if you have any questions, never hesitate to ask. I will always do my best to help! Again, thank you. I appreciate that you time out to share all that with me. It made my day. hugs, amie sue

  15. Sydney says:

    This dessert looks delicious. I am 10 years old and I want to make this with my dad. But does it make a difference if the walnuts are soaked and dehydrated?

    • amie-sue says:

      Hello Sydney, what a great dessert to make with your dad. :) I highly recommend that you soak the nuts to remove the phytic acid that is in them. This makes them harder on the tummy when digesting. I would love to hear back from you if you two make this dessert. If you have any more questions through the process, let me know. I will do my best to help you. Have a great time, amie sue

  16. Emma says:

    I just made this for a summer evening dessert and everyone adored it-it was so simple to make, and the flavor and presentation were perfect (although mine didn’t look quite as nice as yours…). Thank you so, so much for the amazing recipes and gorgeous website Amie-Sue!
    ~Emma

    • amie-sue says:

      I am sure it was beautiful Emma :) I love that you shared this with me. Have a wonderful day… I plan on it :) hehe amie sue

  17. KT says:

    Amie-Sue,
    LOVE your website. I am new to raw about 2 months now. It has not been as hard as I thought it would be…..my non raw family members love most of the recipes that I have tried. Not too fond of the taco “meat” though….I liked it, so that is all that matters really! I am going to make this cake for my mother’s birthday this weekend…..hey if I am making it I should be able to eat it…right? Anyways when you ask for soaked cashews, can I use cashews that I have previously soaked, dehydrated and then froze? If yes, do I need to re-soak them? Thanks for all your great information!

    • amie-sue says:

      Good afternoon KT,

      I am happy to hear that you are adding more whole foods into your diet! Welcome to my site and I hope you enjoy the recipes that you try. Regarding the cashews for this recipe. If I were you, I would save the cashews that you already soaked and dehydrated for other recipes since you have gone through all that work. But to answer your question, yes, you can use them but they will need to be soaked again. The soaking process, as you already are aware of, is to help omit some of the phytic acid in them which makes it harder to digest nuts and seeds. BUT the other reason for soaking these cashews is to soften them, so they blend into smooth creamy texture. They also plump up giving you more volume in your recipes.

      Keep me posted if you make this cake, your mom is a lucky lady. :) Blessings, amie sue

  18. KT says:

    Amie-Sue

    Well I made it and it was a big hit….I think I may have over processed the crust though….it seemed too oily for my taste, but no one else complained. I will watch it better next time. It over took the Key-Lime pie for my husband who my 6 year old nephew calls Aunt Karen’s “peanut butter honey lover”. No one could believe the ingredients that were put together to make such delishishness! Thanks again!

    • amie-sue says:

      That is so wonderful KT… I am so glad that you gave the recipe a try and that you all loved it. I really appreciate that you shared that with me! I loved the “peanut butter honey lover”! hehe Have a blessed day, amie sue

  19. Deborah Peoples says:

    Amy, does this cake have to be frozen? Will it stay firm if I keep it in the fridge? I am making it in the morning for my husband. I can’t wait!

    • amie-sue says:

      Good evening Deborah,

      I would first freeze it and then put in the fridge if you don’t have the freezer space. But for long term (more than 1 day) I would keep it frozen. I created it to be a frozen dessert so I am not sure how long it will hold up once soft. Keep me posted if you make it or have other questions. amie sue

  20. Annie says:

    So I have just made this recipe after having it open on my computer for several days. Things are currently in the freezer and I am a bit impatient to try it out! All of the components that I tasted as I made it are AMAZING so I imagine that all combined, it is going to OUT OF THIS WORLD!

    I will admit that I misunderstood the recipe and the amount it made… I thought it made a 9-in pan OR 6 cupcakes… Whoops! Next time, I will definitely cut the recipe in half!!

    Very much looking forward to eating it!!

    • amie-sue says:

      Hi Annie :)

      You know… I get called Annie all the time, due to spelling my name Amie. People mistake the “M” for two “N”s hehe Anyway… got off track there. I am so happy that you are enjoying the components so far. I can’t wait to hear how it all comes together for you. Have a blessed evening! amie sue

  21. Annie says:

    Haha!! I get called “Amy” a lot… But back on track. It was totally OUT OF THIS WORLD!! I took it to a party and we were all so impressed with it (some of the party-goers are not health foodie people and they LOVED it!). I will admit that I replaced the agave syrup with honey as we are not all that fond of agave syrup (because it is really quite processed and doesn’t offer up much nutritionally) with honey and it was great!

    And the highest compliment was that my husband (a holistic nutritionist who does not have much of a sweet tooth) LOVED it! He wants to add this to his recipe roster of delicious treats… :)

    “Chocolate for Breakfast” shared this recipe on their Facebook page, which is how I ended up here, and based on how delicious this turned out, I will be perusing through more of your site!
    Thanks so much,
    Annie.

    • amie-sue says:

      Outstanding Annie! I loved that you shared this. I spend a lot of time in the kitchen working and trying recipes… and it is always nice to know that others enjoy them too! I really appreciate you taking time to share. Have a peaceful nights sleep.. amie sue

  22. Binny says:

    Can you make the cheesecakes without the lecithin?

    • amie-sue says:

      Good evening Binny,

      You can but just make sure to keep it in the freezer when not eating as normally instructed. amie sue

  23. julie says:

    hi, i dont have lecithin, could there be something else im able to use?

  24. rhonda says:

    Amiesue i made this cake last night and am taking in to work to share with my psychotherapy group members. It tastes soooooooooooooo divine!!!!!!

    i will send you my pic. I even had enough to make 6 cupcakes too lol

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