Raw Peanut Butter Cream Cake

Last night I had a bounce of energy at 11pm, so I decided to make this scrumptious vegan dessert.

I ended up taking it to breakfast this morning at a friend’s place, and her and her husband loved it. Success!

I hope you’ll enjoy it as much as they did! 

The more you’ll get to know me, the more you’ll realize I love making delicious treats, that are relatively simple and don’t take 5 hours in terms of preparation and clean up.

Efficiency is the word that comes to mind. And yes, I am totally grinning right now.

All you need is some parchment paper, a food processor and any round or square mold.

Prep time: 30 mins

Serves 4 people


For the CRUST

  • 5 dattes

  • 2 tbsp coconut oil

  • ½ cup coconut flour

  • ¾ cup cashews

  • ½ cup coconut flakes (optional)

  • Pinch of salt


For the crust,

  1. Combine all ingredients in a food processor and blend

  2. Place/line parchment paper inside your mold of choice and lay the blended crust mixture down evenly

Place the crust in the freezer while you work on your peanut butter cream for about 10 mins


  • 4 tbsp peanut butter

  • ¾ cup coconut cream

  • 1 tbsp vanilla

  • 1 banana

  • ¼ cup coconut water

  • pinch of salt (to taste)

For the peanut butter cream,

Also combine all ingredients in your food processor and mix until the texture is smooth and creamy

Place the peanut butter cream over your crust, spreading it evenly, and leave it in the freezer to sit for about 2 hours or keep in the fridge overnight


Topping suggestions

  • Fresh rasberries

  • Fresh blueberries

  • Granny Smith green apple