How To Make A Swoon-Worthy Raw Chocolate Peanut Cake

It's raw so it's good for you, right?

Not to be hyperbolic, but this could be the most exquisite raw dessert creation ever. Well, for chocolate, peanut butter and Snickers fans, anyway.

This raw chocolate peanut cake is not messing around with its four layers. Imagine a sweet, nutty base with hints of vanilla, layered with sticky nougat, date and peanut butter caramel, and a chocolate peanutty topping.

Plus, it's raw so that automatically makes it healthy... right?

Regardless of its health status, if a few squares of chocolate and some peanut butter is never enough for you, this dessert is bound to satisfy cravings.

To exercise portion control, because we all need a bit of help in that department, slice the cake into appropriate individual slices and freeze.

Raw choc-peanut cake

Serves 16. Prep time: 55 minutes (plus standing, freezing and refrigeration).

The cake keeps in an airtight container in the fridge for up to five days, or frozen for two months. Start this recipe a day ahead. Use a high-powered blender, if possible.


  • ½ cup (80g) natural almonds
  • ¾ cup (90g) almond meal
  • ¾ cup (60g) desiccated coconut
  • ¼ cup (60ml) pure maple syrup
  • 2 tablespoons almond butter
  • ⅓ cup (40g) cacao powder
  • ¼ teaspoon vanilla bean powder
  • 1 cup (140g) roasted unsalted peanuts, chopped coarsely


  • 2½ cups (375g) raw cashews
  • 1 cup (250ml) coconut cream
  • ½ cup (125ml) pure maple syrup
  • ½ cup (130g) almond butter
  • 1 cup (80g) desiccated coconut
  • ½ cup (100g) coconut oil, melted
  • 2 teaspoons mesquite powder
  • ½ teaspoon vanilla bean powder


  • 1 cup (140g) fresh dates, pitted
  • ½ cup (140g) smooth peanut butter
  • ¼ cup (60ml) coconut cream
  • ¼ cup (50g) coconut oil, melted
  • 1 tablespoon pure maple syrup
  • 2 teaspoons mesquite powder
  • ¼ teaspoon salt

Chocolate topping:

  • ¼ cup (50g) coconut oil
  • ¼ cup (60g) cacao butter, chopped
  • ¼ cup (60ml) pure maple syrup
  • ⅔ cup (70g) cacao powder


  1. To make nougat: Place cashews in a medium bowl and cover with cold water. Stand, covered, for four hours or overnight. Drain cashews, rinse under cold water and drain well.
  2. Blend drained cashews with coconut cream, syrup and almond butter until as smooth as possible. Add remaining nougat ingredients and blend until well combined.
  3. Grease a 23cm (9¼-inch) round springform cake pan. Line base and side with baking paper.
  4. Process natural almonds until coarsely chopped. Add almond meal, coconut, syrup, almond butter, two tablespoons of the cacao powder and vanilla powder. Process until combined and mixture starts to stick together.
  5. Press the mixture over base of pan and smooth surface with a plastic spatula. Freeze until required.
  6. Pour two-thirds of the nougat over base and freeze for another 30 minutes.
  7. Add remaining cacao powder to the remaining nougat mixture and blend until well combined. Spread over nougat layer and smooth top. Freeze for three hours or until firm.
  8. To make caramel: Place dates in a small bowl and just cover with cold water. Stand for 30 minutes, drain. Blend drained dates with remaining caramel ingredients until as smooth as possible.
  9. Spread caramel over cake and sprinkle with the chopped peanuts. Freeze for 30 minutes or until caramel firms up slightly.
  10. To make chocolate topping: Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water, whisk until combined and smooth. Whisk in maple syrup. Whisk in cacao until combined and smooth.
  11. Remove cake from pan. Place on a plate. Drizzle chocolate topping over cake, allowing it to drip down the sides. Using a palette knife, smooth chocolate on top of cake. Refrigerate for 30 minutes or until set.

Serving ideas: Scatter extra peanuts over the top before serving, or drizzle with melted vegan salted caramel chocolate.

Recipes extracted from The Australian Women's Weekly Vegan Kitchen, RRP: $49.99, hardback. Available in all good bookstores and online.