Valentines Dessert- Peanut Butter Chocolate Cake

Delicious, creamy, with that amazing peanut butter and chocolate taste! ! Who wouldn’t LOVE this? It’s easy to make gluten free too! Go ahead and make this for Valentine’s and see who can’t resist it!

Familiar ingredients with a few surprises that add protein and other essential nutrients! And there’s not even extra added sugar. This is a WINNER if you ask me!

Yes tofu and maple syrup make a delicious creamy base for the peanuts and peanut butter.

coconut whipped into delicious peaks

Creamy and delicious!

Who doesn’t love a cookie crumb base? YUM!

Here comes the chocolate!

INGREDIENTS

For the crust

1 box of Oreo type double stuffed cookies about 18-24 cookies ( I used Back to Nature Double Classic Creme Cookies ) Available at Whole Foods and most grocery stores.

IF making Gluten Free you can use the Glutino brand chocolate creme cookies.

1 Tbs melted butter ( I use earth balance)

For the cake ( 2 parts)

1 cup of peanut butter ( I like earth balance)

1/2 cup maple syrup

1/2 block of firm tofu ( drained and patted dry)

1 cup halved and salted, peanuts.

…..

1 can coconut cream ( chilled overnight, only use the white solid part,reserve liquid for ganache)

1 Tsp Vanilla

1Tbs maple syrup.

For Ganache

1/3 cup coconut milk ( use the liquid from the can you opened)

1 cup dark chocolate chips ( I use 60% dark )

1 Tbs maple syrup

DIRECTIONS For Crust

Ahead of time blend entire box of cookies ( approximately 20) in the food processor until fully crushed and the middle part is dissolved well and blended into cookie
Place in bowl and mix in 1 Tbs of melted butter. Mix well. IF you did not use double stuffed cookies you might need a bit more butter to soften the crumbs and make them stick together.
Press onto bottom of f 9x9 baking pan and refrigerate overnight or for at least an hour.

DIRECTIONS FOR CAKE

1.Blend 1/2 of the peanuts, peanut butter, maple syrup and tofu in food processor/blender until mixed well and very smooth

2.In a separate bowl use your mixer to whip the fat white part of the coconut milk the you’ve had regridgerated. Only use the harder part do not use the liquid. This ensures you are using the part that will actually whip and be fluffy. Mix it along with the vanilla and maple syrup.

3.Then take both the peanut mixture and the coconut whip and fold together until mixed well. Pour that over the crust. Chill for 30 minutes to an hour.

4.While it is cooling make your ganache.

5.Pour chocolate chips, liquid from your coconut cream and maple syrup onto double broiler and warm slowly, mixing well as it melt. You may also do in microwave but do not heat up too fast

6.Once chocolate is completely melted, let it sit for 2-3 minutes then pour over your previously cooled peanut cake. Spread evenly.

Place back in fridge for 30 minutes.

Serve with crushed peanuts and a few sprinkles of powdered sugar.

Serves 10!