Are you a peanut lover too? Then you have to try this cake! The crunchy biscuit base pairs perfectly with a smooth peanut and coconut cream, topped with peanut butter, chocolate, and chopped peanuts. Is your mouth watering yet?
Ingredients for the base:
- 150 g wholemeal biscuits
- 50 g butter
- 1 tsp cocoa powder
Ingredients for the cream layer:
- 200 g coconut milk
- 200 g light cream cheese
- 120 g peanut butter
- 50 ml maple syrup
Ingredients for the topping:
- 20 g dark chocolate
- 20 g peanuts
- 20 g peanut butter
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Method:
Start by preparing the base. Blend the whole-wheat biscuits into fine crumbs and mix them with cocoa powder. Add softened butter and knead the mixture by hand until it resembles damp sand. Press this mixture evenly onto the bottom of a 24 cm tart tin, pressing it slightly up the sides to a height of about 1–2 cm. Bake the base in a preheated oven at 180°C for 10 minutes.
Now, move on to making the cream layer. Combine peanut butter, maple syrup, cream cheese, and the thick part of the coconut milk, whisking until you have a smooth cream. Pour this mixture over the cooled base and refrigerate for a few hours until set.
Before serving, drizzle melted chocolate and peanut butter over the cake, then sprinkle with chopped peanuts. Slice and enjoy!
| Energy value | 286 kcal |
| Protein | 7.5 g |
| Carbohydrates | 19 g |
| Fats | 20 g |
This combination is perfect for all peanut butter fans. The mix of crunchy biscuit base, chopped peanuts, and creamy layer blends beautifully.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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