Frozen Chocolate Peanut Butter Buckeye Cake
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 for Chocolate Cake:
Yield: A 9 inch cake and 6 small cupcakes
- 3 cups raw walnuts (soaked and dehydrated)
- 1/8 tsp salt
- 16 pitted medjool dates
- 2/3 cup cocoa powder or raw cacao powder
- 1 tsp vanilla extract
- 2 tsp filtered water
- 1/3 cup chocolate ganache (see below)
Preparation: (step 1)
- Place the walnuts and salt in a food processor fitted with the S-blade, process until finely ground.
- Add the dates, cocoa powder, ganache, water and vanilla extract and process until the mixture sticks together. With the ganache frosting recipe, it will make 1 cup of frosting. Use 1/3 of a cup in this cake recipe and save the rest for decorating. It should be plenty.
- 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.
- Press the chocolate mixture into the pan and distribute it evenly.
- Press down with your hand to compact.
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Ingredients for Peanut Butter Layer: 
- 3 cups of soaked raw cashews (2-4 hours)
- 2 cup almond milk
- 3/4 cup raw agave syrup
- 1 cup fresh creamy peanut butter
- 1 Tbsp fresh lemon juice
- 1 Tbsp liquid vanilla
- 1/4 tsp sea salt
- 3 Tbsp ground lecithin (added at the very end)
- 3/4 cup raw coconut oil, melted (added at the very end, right before the lecithin)
Preparation: (step 2)
- 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.
- While the blender is running add the coconut oil and then the lecithin, blending until everything is well incorporated.
- Pour the batter over the cake layer in the Springform pan or other desired container(s).
- Place your cake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
- 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!
- 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.
Right out of the freezer.
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Ingredients for Chocolate Ganache :
Yield: 1 cup
- 3/4 cup dark agave syrup or maple syrup
- 3/4 cup cocoa powder or raw cacao powder
- 1/3 cup raw virgin coconut oil, melted
- 1/8 tsp sea salt
Preparation: (step 3)
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- Scoop your ganache into a piping bag for decorating
How to Fill a Pastry Bag:
- Place your preferred piping tip inside the bag (with the end snipped off so that the tip fits through the hole).
- Place the bag inside a tall cup or glass.
- Fold the excess that doesn’t fit inside the cup over the edges of the cup.
- Spoon the frosting inside the bag, leaving a few inches of space so that the frosting doesn’t fill the entire bag.
- Remove the bag from the cup and squeeze out any air bubbles.
- 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:
- Open a large Ziploc bag by pulling apart its seal.
- Place the bag inside a tall cup or glass.
- Fold the excess bag that doesn’t fit inside the cup over the edges of the cup.
- Scoop frosting into the bag, focusing on one corner.
- 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.
- 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.
- Grasp the top of the bag more firmly with your hand and push down on the frosting from the outside of the Ziploc.
- 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
Posted on Wednesday, November 9th, 2011 at 7:59 pm. Filed under: Cake / Pies Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan RSS 2.0 feed.
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….
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
You’ve done it again Amie Sue – created a Masterpiece!!
Will def have to try this one! Thanks so much for sharing x
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
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
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
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
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!
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
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
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
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
thank you, will check out your recipes for frosting :)
L.
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?!?
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
Yes. Thank you so much. I have yet to be disappointed with one of your recipes. It is so nice of you to share :)
Your welcome Catherine…I hope you have a marvelous day! amie sue
Hi- Could I use almonds instead of walnuts for the base of this pie? If so would it change the flavor much? Thanks
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. :)
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
Thank you Sara, glad to hear it! :)
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? :)
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!!!
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!
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
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.
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
I’m making this for next week. Thanks!
Awesome Ben, I love that you are trying a wide variety of recipes! Have a wonderful weekend! amie sue
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.
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
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.
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 :)