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
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.
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.
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