Peanut Butter Nut Cake
Delicious cakes straight from the freezer! Creamy with a nut crunch. Remove from the freezer 30 minutes before enjoying the cake. Click here to watch the TikTok instructional video .
Ingredients
Base:
3 dates (soaked in water for 5 minutes)
100 grams of almonds
50 grams of walnuts
Topping:
130 grams of dates
75 grams of peanut butter
30 grams Vegan Protein Powder Cookie Dough
160 ml almond milk
1 teaspoon vanilla extract
Pinch of salt
To work
1. Soak 3 dates in water for 5 minutes.
2. Mix the dates, almonds and walnuts into a crumbly whole and divide over the silicone muffin molds. The height of the base should be about 1 cm.
3. Then mix the 130 grams of dates, peanut butter, protein powder, almond milk, vanilla extract and salt until smooth.
4. Place the mixture on top of the base and fill to the brim. For an extra definition of the shape, you can run a knife along the top and straighten it.
5. Put the muffin tin in the freezer for 3 hours. Remove the muffin tin from the freezer 30 minutes before serving and enjoy a delicious cake with a cup of tea or coffee! :)
