Mini Chocolate Peanut Butter Cream Cake {Raw, Vegan}

May 25, 2015
Serves 2 People
4 inch spring form pan
Prep time


  • Choclate Crust
  • 3/4 Cups
    rolled oats
  • 3/4 Cups
    medjool dates, pitted
  • 1/4 Cup
  • 2 Tablespoons
    cacao powder
  • 1/2 Teaspoon
    vanilla paste
  • pinch
    pink salt
  • water
    as needed
  • Chocolate Peanut Butter Cream Filling
  • 1/2
    ripe avocado
  • 1/2 Cup
    creamy peanut butter
  • 2 Tablespoons
    cacao powder
  • 2 Tablespoons
    coconut cream
  • 1 Tablespoon
    coconut milk or water
  • 2-4 Tablespoons
    maple syrup, depending on how sweet you like things


  1. For the crust: add the oats to a food processor and pulse into a fine flour. Add all the remaining ingredients and turn on high until a smooth consistency is reached. This will be a thick dough and should stick together when squeezed with your hands.

    Form into a ball and push it into the bottom and up the sides a 4 inch spring form pan.

    Place in the freezer to set.

  2. For the Chocolate Peanut Butter Cream: add the avocado to the processor and turn on high until smooth. Then add all the remaining ingredients and blend until thick and creamy. Give it a good taste, adjust as needed. You want it to be thick like pudding.

    Pour this into your spring form pan and place inthe fridge for 20 minutes to set.

    Remove from the pan, garnish with some crushed peanuts and Enjoy!