Description
This Cacao and Peanut Swirl Cake is a rich, decadent dessert that combines the deep flavors of cacao with the creamy texture of peanut butter. Perfect for a special occasion or a delightful treat, this cake brings together wholesome ingredients like dates, cashews, and almonds, sweetened naturally with agave syrup, and enriched with coconut oil. The swirling effect of cacao and peanut butter not only looks stunning but also offers a harmonious balance of chocolatey and nutty flavors in every bite.
Ingredients
Scale
Cacao Swirl
- 5 tablespoons coconut oil, melted
- a large pinch of salt
- 3 tablespoons agave syrup
- 5 tablespoons cacao powder
- 125 g (4½ oz, ½ cup) peanut butter
- 2 drops of pure vanilla extract
- 4 tablespoons agave syrup
Base and Filling
- 250 ml (9 fl oz, 1 cup) water
- a pinch of salt
- 160 g (5¾ oz, ¾ cup) pitted dates (deglet noor preferred)
- 250 g (9 oz, 1¾ cups) cashews, soaked for 4–6 hours, then drained
- ½ teaspoon coconut oil, melted
- 160 g (5¾ oz, ¾ cup) pitted dates
- 160 g (5¾ oz, 1 cup) whole almonds
Instructions
- Prepare the nuts and dates: Soak the cashews in water for 4 to 6 hours, then drain them thoroughly. This step softens them, making them easier to blend into a creamy consistency essential for the cake’s texture.
- Make the cacao swirl mixture: In a small bowl, combine the 5 tablespoons of melted coconut oil, large pinch of salt, 3 tablespoons of agave syrup, cacao powder, peanut butter, pure vanilla extract, and additional 4 tablespoons of agave syrup. Mix well until completely smooth and uniform. This will create the signature swirl for the cake’s decoration and flavor.
- Prepare the base mixture: In a high-speed blender or food processor, blend together the water, a pinch of salt, 160 grams of pitted dates, the soaked and drained cashews, and ½ teaspoon of melted coconut oil. Blend until the mixture is smooth and creamy, forming the main body of the cake.
- Add almonds and extra dates: Add the remaining 160 grams each of pitted dates and whole almonds to the processor and pulse until the nuts are finely chopped but still retain some texture, adding body to the cake crust or base layer.
- Assemble the cake: In a suitable cake mold, alternate layers or dollops of the base mixture and the cacao peanut swirl mixture. Use a knife or skewer to gently swirl through the mixtures, creating a marbled effect without fully mixing the layers together.
- Chill to set: Place the assembled cake in the refrigerator for at least 4–6 hours, or until firm. This chilling step allows the cake to set and flavors to meld beautifully.
- Serve: Once set, remove from the mold and slice into 12 even servings. Serve chilled for the best texture and flavor experience.
Notes
- Use deglet noor dates for affordability without compromising sweetness and texture.
- Soaking the cashews is crucial for smooth blending and creamy texture.
- Make sure to melt the coconut oil gently to maintain its beneficial properties.
- This cake is raw and no baking is required, making it a great option for a no-cook dessert.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
