Chocolate Peanut Butter Buckeye Cake (includes lower glycemic version)
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– raw, vegan, gluten-free, grain-free, lower glycemic option –
I created and shared this recipe back in 2011, and it has been a hit ever since. But I decided it was time to freshen things up by taking new photos, adding weight measurements (for all of you who keep asking for them). And to spruce up the “teaching” portion of this recipe. I don’t ever want to miss an opportunity to share with you, all that I have learned over the years
This creation is as if a cheesecake collided with a brownie. The top layer has a creamy and silky texture that compliments the thick ooey-gooey-chewy chocolate cake base.
Lower Glycemic Option
Over the years Bob and I have been drastically cutting down on sugars, even those from whole foods (dried & fresh fruits). I have quite radically reduced them from my diet for over a year now, but Bob still enjoys sweet treats now and then but, during those times, I take great effort in even reducing the sugars by using Markus Sweet or other non-sugar sweeteners. So, if this resonates with you, simply replace the maple syrup with the Markus Sweet in the peanut butter layer portion of the cake. And if you want/need to reduce sugars even further, you can skip the chocolate ganache altogether.
Peanut Butter
Are you allergic to peanut butter? No problem, you can replace the peanut butter with any other nut butter. It will change the flavor but what’s wrong with that? Not a darn toot’n thing! If you plan on using peanut butter, know that I used all-natural roasted peanut butter. Neither Bob nor I care for the taste of raw peanut butter (it is very different in taste). Again, make this recipe your own. Use whatever ingredients you feel comfortable with or have access to.
Why I add sunflower lecithin.
For Nouveauraw veterans, you have heard me over and over-explain why I add lecithin to certain recipes, and I am sorry to keep repeating this (overt your eyes if bored reading about it hehe) BUT I feel it’s important to talk bring up the topic for those are new to seeing it being used in recipes. Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system, and cell membranes. It also lubricates joints; helps break up cholesterol in the body. (
source)
It comes in two forms, powder and liquid. I prefer the powdered sunflower lecithin because it doesn’t taste near as strong as the liquid version, and it won’t affect the color of a recipe. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
Texture
Before I let you so you can create some dirty dishes, let’s briefly chat about the texture of this cake. The cake layer (bottom) has a rich brownie-like, chewy texture. If you wanted to stop right there and only make that you would have some nice brownies on hand… BUT why stop there? Let’s take it over the edge. The peanut butter layer is silky and creamy on the pallet. Here’s the trick to serving that PERFECT slice of cake. Before decorating, slip it into the freezer for roughly eight hours. Then pop it into the fridge overnight.
Come the next day, decorate it, and with a sharp, clean knife, make slow and steady cuts into the cake. Never pull the knife up and out. Pull it straight out, from the side of the cake. Wipe the knife clean in between each cut. This will give you the perfect slice of cake with a mouth-watering texture.
I hope you enjoy, please comment below. I love to hear from you all. blessings, amie sue
Ingredients:
Yields 9-inch cake plus 6 small cupcakes
Chocolate Ganache: Yield: 1 cup
- 3/4 cup (230 g) maple syrup
- 3/4 cup (55 g) raw cacao powder
- 1/3 cup (35 g) raw virgin coconut oil, melted
- 1/8 tsp (<1 g) sea salt
Chocolate cake:
- 3 cups (270 g) raw walnuts (soaked & dehydrated)
- 1/8 tsp (<1 g) sea salt
- 16 Medjool (317 g / 1.5 cups packed) dates, pitted
- 2/3 cup (52 g) raw cacao powder
- 1 tsp (3 g) vanilla extract
- 2 tsp (6 g) water
- 1/3 cup chocolate ganache (from above)
Peanut Butter Layer:
- 2 cups (445 g) almond milk
- 3 cups (400 g) cashews, soaked 2+ hours
- 3/4 cup (230 g) maple syrup or (1/2 cup (110 g) Markus Sweet (lower glycemic version))
- 1 cup (227 g) natural creamy peanut butter
- 1 Tbsp (15 g) fresh lemon juice
- 1 Tbsp (9 g) liquid vanilla
- 1/4 tsp (2 g) sea salt
- 3 Tbsp (22 g) ground sunflower lecithin
- 3/4 cup (135 g) coconut oil, melted
Preparation:
Ganache:
- Let’s start by making the ganache first as you will also be using part of it in the cake batter.
- In a high-speed blender combine the sweetener, cacao powder, coconut oil, and salt. Blend on high until smooth and glossy.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- Reserve 1/3 cup of ganache for the cake batter, and then place the remainder into a piping bag for decorating.
- I recommend placing a piece of tape over the piping tip, so it doesn’t start to seep out while you are waiting to use it.
- You could also use a squeeze bottle. It just depends on how you want to decorate the cake. And if that’s the case, when all is said and done, you could just skip all the piping and pour it on top of the cake.
Chocolate cake:
- Line the bottom of a 9-inch Springform pan with parchment paper. This will make it easier to remove when the cake is all done.
- Place the walnuts, cacao powder, and salt in a food processor fitted with the S-blade, process until finely ground.
- Be careful that you don’t over-process the walnuts and head towards making walnut butter.
- Over-processing can also lead to a very oily texture, which isn’t what we are aiming for here.
- Don’t be afraid to use the PULSE button if your machine has one. It’s really helpful in bouncing the walnuts around, getting good movement in them so they don’t get compact on the bottom of the bowl.
- Add the dates, cacao powder, ganache, water, and vanilla extract and process until the mixture sticks together.
- 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.
- If the dates are really dry and hard (like mine were), rehydrated them in enough warm water to soften. Be sure to remove as much water as possible.
- Press the cake mixture into the pan firmly and evenly. Set aside while you make the peanut butter layer.
- If the top of the cake layer is uneven, it will show when removing slices from the cake. This won’t affect the flavor by any means, it’s just nice to see even layers when plated.
Peanut butter layer:
- In a high-speed blender add the almond milk, cashews (drained and rinsed), sweetener, peanut butter, lemon juice, vanilla, and salt. Blend on high until creamy.
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Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
-
Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
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This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
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If you wish to make this dessert with Markus Sweet to reduce the glycemic level, measure out 1/2 cup of the sugar substitute and grind it to a powder before adding.
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With a vortex going in the blender, drizzle in the coconut oil, and then add the lecithin. Blend just long enough to incorporate everything together. Don’t over-process. The batter will start to thicken.
- What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center.
- High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
- If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
- Pour the batter over the cake layer in the Springform pan or other desired container(s).
- Gently tap the pan on the countertop to bring up any air bubbles.
- Place the 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.
- Once you have your cake decorated, store it in the fridge or freezer until ready to eat.
Lightly sprinkle the cake batter evenly around the base of the lined pan.
Smooth the batter out firmly and evenly. Be sure to clean up the edges before adding the second layer.
Pour the peanut butter layer into the pan.
Spread the batter evenly and slide into the freezer for it to firm up before decorating.
I decorated the top with the remaining chocolate ganache and some interesting paper flowers that I picked up at the grocery store of all places.
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 into 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 Ziplock 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.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Grain free, Refined Sugar Free, Soy Free, Vegan
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 :)
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
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
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?
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
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
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
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!
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
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!
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
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!
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
Thank you!
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!!
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
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.
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
Can you make the cheesecakes without the lecithin?
Good evening Binny,
You can but just make sure to keep it in the freezer when not eating as normally instructed. amie sue
hi, i dont have lecithin, could there be something else im able to use?
You can skip it Julie… just keep it frozen so it holds it shape better. :)
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
Awesome Rhonda!!! Thank you for letting me know. Love it! I look forward to seeing the picture. Your amazing. :) amie sue
Hi
I am making the chocolate peanut butter buckeye cake. I have liquid lecithin but the recipe calls for ground lecithin. would liquid lecithin work?
Thank you
Hello Sydney, yes you can use either liquid or powder… same measurement. Enjoy! amie sue
I made this today and i just tried it, it turned out amazing! I love this dessert and i will definitely make again! Thank you for having such a nice blog with GREAT recipes!!!!!
I made this just today and i must say it was AMAZING. And its just so wonderful that its completely healthy! Thank you SO much for having such a wonderful site!
,Sydney
So wonderful to hear this Sydney. Thank you for coming back and letting me know the outcome. :) Have a blessed day! amie sue
Hi Amie-Sue,
This looks amazing and of course gorgeous, which pretty much goes without saying on your desserts. I see various people have asked about fridge or freezer. If I keep it in a very cold freezer, I’m wondering if it needs a little thawing time before serving. Also, in terms of sweeteners, have you ever tried any sweetener besides agave in the top layer?
Thanks so much!
Mary
One more question….have you ever used almond milk without straining the pulp? I’m out of town and don’t have my tools. I do have a vita-mix here and could make it and not strain, or could buy one in the box pre-made, although I’d rather not. Thoughts?
Hello Mary… The only time that I don’t strain my almond milk is in some of my raw bread recipes. I am afraid that it might add a grainy texture to the dessert which wouldn’t be too desirable. Since you don’t have your nut bag with you, how able cheesecloth? A pair of nylons? If you can skip the box kind, I recommend that you do. They usually don’t have a good flavor to them and are filled with ingredients that really are not needed. The bottom line… just do your best with what you have Mary. :) Have a blessed day, amie sue
Hello Mary,
Thank you for the kind words. :) When storing it in the freezer, you can cut and enjoy it cold but if you let it sit at room temp for a bit, the flavors will shine through a bit more. Freezing cold foods numb the taste buds so you don’t get as much flavor… test it with ice cream some time… the warmer ice cream gets the sweeter it is. As far as sweeteners, I haven’t tried any other one but I am sure you can use any liquid sweetener to your liking. Agave is a neutral sweetener, basically sweetens without adding a particular flavor such as honey. And remember that different sweeteners are sweeter than others so add less than you think and build up to your liking.
I hope this helps, enjoy and keep me posted! amie sue
Amie-Sue, you made me look really good! This turned out so beautifully and relatively simple to do. It was soooo delicious and gorgeous and the comments were “restaurant quality” and “you should really open your own restaurant”. In truth, it was better than various desserts I’ve had at some raw restaurants. I’ve made a lot of decent raw food over the years, but this was probably one of the most beautiful dishes. You’ve got the beauty gene Amie-Sue and it was fun to just follow your lead. I normally change recipes, but I loved trusting the recipe and it paid off!
Also, did your ziplock method of piping as I didn’t have my tools with me and it worked out perfectly. Made sure to only cut off the tiniest tip of the bag. One thing to note was that without being able to pre-dehydrate the walnuts, I decided not to soak them either. There ended up being a good deal of oil separation in the bottom layer, just in the 20 minutes it took me to do the white layer, so I decided to pour off the oil before adding the second layer. Regardless, the dessert turned out perfectly. I’m excited to make it again for the right event. Was so much fun to serve. My mouth is watering thinking about it. :)
Well, I can’t take ALL the credit in making you look good Mary…. after all… you did all the work and infused your love and energy into it. :) I just helped to guide you. I appreciate that you trusted me and followed the recipe. :) I am like you and can’t leave a recipe alone/as is. I am always changing things up. My husband always teases me after he eats some raw dish I made, he says, “OMG that is so good (then he pretends to pout) but I won’t be eating this again. You are always too busy creating!” lol He is partly right but I do remake his favorites. hehe
Thank you soooo much for sharing this with me/us. Your amazing! Have a blessed day, amie sue
Can I leave out the lecithin? My daughter is on a raw diet and she is turning 16 today. I couldn’t find the lecithin…
THank you
Yes you can Jennifer. Happy Birthday to your daughter… oh to be 16 again! hehe Blessings and have a wonderful celebration. amie sue
Hi Amie…question. The lecithin that you have line for in recipe. Is that powder? I was looking at other sunflowe lecithin powders on amazon and some not so good reviews. Thanks!!!
Lori
Hey Lori, yes, it is powder… in the ingredient list it reads “ground sunflower lecithin”. It is also a link that shows you a few brands that I use. I hope that helps, blessings. amie sue
Just made this TODAY!! Can’t wait to slice and try at the Labor Day party I’m attending tomorrow. I particularly like that I could use whole dates instead of date paste. Seems I could do that in other recipes as long as the dates were fresh and moist….or like you did I could always give them a rehydrating boost! What do you think? Also I’m taking your tip on leaving in the freezer for 8 hours then the frige over night. Have a restful Labor Day Amie-Sue… Peace, Jo
Good day Jo…. so how what’s the end verdict on the cake? :) And yes, you can use whole, moist, Medjool dates if you don’t have the date paste made up or just don’t want to make it. :) Have a blessed day, amie sue