vegan cake
Ingredients
- 1/2 cup soaked cashew-peanut mix (unsalted)
- 1 1/2 tablespoons low fat greek yogurt (or dairy free coconut yogurt)
- 1 tablespoon queen sugar free maple syrup
- 1 scoop (25g) petite protein vegan vanilla (or protein of choice)
- 45g all natural organic peanut butter (no added sugar)
- 2 x tablespoons melted coconut butter
- 1x tablespoon queen sugar free maple syrup
- handful chopped peanuts
- 50g melted well naturally sugar free chocolate or 85-95% cocoa chocolate
Preparation
Soak cashew/peanut mix in boiling water for 1- 2 hours
Once soaked, add all ingredients for
Store in fridge for later)
Melt down the sugar-free chocolate & pour it into rectangularly shaped silicone molds or a brownie tray (if using a tray, line it first with parchment paper)
The bottom should be fully covered in a thin layer of chocolate! place into the fridge for approx 20 mins
Once chocolate is hard, add a tablespoon of the 'creme' layer from step one into each mould ( put the entire creme layer into the brownie tray) place back in the fridge
Mix all of the ingredients for the caramel layer except for the chopped peanuts
Pour the caramel layer on top of the creme layer into the silicone molds or tray
Sprinkle the peanuts on top of the caramel layer and allow to chill 30 minutes in your fridge before popping the bars out of the mold or before cutting them from tray