(12 small portions)


60 g     pecan nuts

100 g   dates, pitted

30 ml   cacao

60 ml   desiccated coconut

45 ml   maple syrup


150 g   raw cashew nuts, soaked in warm water for 1 hour, drained

90 g     coconut oil, melted

80 g     Dark chocolate

150 ml maple syrup

100 g   smooth peanut butter

250 ml coconut cream

5 ml     vanilla extract

1 ml     salt


80 g     Dark chocolate

80 g     smooth peanut butter


  • Combine the crust ingredients in a food processor and process until it clumps together (makes a dough).
  • Grease a 20cm loose-bottomed cake tin very well, place the mixture into the tin and press evenly into the bottom of the tin.Place in refrigerator while you make the filling
  • To make the filling:Melt together the coconut oil, chocolate, maple syrup and the peanut butter until smooth and set aside to cool
  • Blend the drained cashew nut and coconut cream in a blender until smooth.Add the cooled chocolate mixture as well as the vanilla and salt.  Blend till completely smooth. 
  • Pour into the crust and place in fridge for a few hours until set
  • Melt together the chocolate and peanut butteron low heat to make the topping.
  • Evenly spread the topping over the firm filling and place in fridge to set.
  • Remove from fridge for 15 minutes before serving






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