Cute little twisted chocolate and peanut butter cake - Savoury Trips

Ingredients

• Crust: 1.5 cups almond flourr
• 1.5 cup nuts
• 6-8 date palms
• 3 tablespoons coco powder
• 3 tablespoons coconut oil
• Chocolate frosting: 400 gr dark chocolate
• 1/4 cup coconut oil
• 1/3 thick coconut milk
• 1 vanilla pod
• Peanut butter frosting: 60 gr plain butter
• 1 cup peanut butter
• pinch of seasalt
• 1 tablespoon coconut oil
• 2 tablespoons coconut milk
• 2 tablespoons honey
• Decoration: Chopped peanuts and coconut powder
• Make crust by combining flower, nuts, date palms and salt and mix it in the blender
• Add coconut oil.
• Spread the mixture in the round tinplate with removable bottom.
• Leave it in the fridge while you make chocolate frosting and the peanut butter frosting.
• Chocolate frosting is made by combining dark chocolate and coconut oil.
• Heat the mixture at a medium temperature and stir occasionally.
• Add vanilla pod and coconut milk.
• Use one half of the mixture to cover the crust we’ve made and left in the fridge, while you make peanut butter frosting.
• Peanut butter frosting is made by combining and stirring all ingredients: plain butter, peanut butter, sea salt, coconut oil, coconut milk, milk and vanilla.
• Spread the peanut butter mixture over the chocolate part and leave it in the fridge for another 40 minutes.
• Afterwards, spread the rest of the chocolate frosting and leave in fridge to thicken, at least for 60 minutes so that you can easily cut it.
• Before serving, decorate the cake with coco powder and sliced peanuts.