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Chocolate Peanut Butter Fudge Cake with Thermomix Instructions

5 comments

Chocolate Peanut Butter Fudge Cake with Thermomix Instructions


Chocolate Peanut Butter Fudge Cake

base

  • 1 cup hazelnut meal (100 grams)
  • 1 cup almond meal (100 grams)
  • 12 Natural Delights Medjool Dates, seeds removed (180 grams)
  • 1/4 cup cacao or cocoa (25 grams)
  • 1 teaspoon vanilla extract 
  • pinch of salt
  • 1 tablespoons coconut cream (20 grams)

Top

  • 1 cup peanut butter (260 grams)
  • 1/2 cup cacao or cocoa (55 grams)
  • 1/2 cup honey (160 grams)*
  • 1/2 cup coconut oil, liquid (100 grams)
  • 1/4 cup coconut cream (65 grams)
  • 1 teaspoon vanilla extract
  • pinch of salt
  1. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Pour the mixture into an 18cm spring form pan and press it firmly down. Set aside. 
  2. Place the top ingredients into your processor and blend until the mixture is smooth and well combined. Pour the mixture over your base and place the cake in the fridge for two hours to set.
  3. Serve. Eat. Enjoy.

Thermomix Method

  1. Place the base ingredients into the bowl and blend at speed 10 for 20 seconds. Press the base firmly into an 18cm spring form pan and set aside.
  2. Place the top ingredients into the bowl and blend at speed 8 for 5 seconds. Pour the mixture over the base and place the cake in the fridge for two hours to set.
  3. Serve. Eat. Enjoy.

notes –

  • approximately 115 grams of whole nuts makes 1 cup pf meal.
  • once sliced store in the fridge or freezer.
  • you can increase the setting time / make it the day before etc.

*you can use rice malt syrup if you prefer.

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Chocolate Peanut Butter Fudge Cake with Thermomix Instructions
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5 comments

Melanie February 19, 2018 - 8:28 pm

Hi Bianca, I made this last week for my brother’s birthday – we all really enjoyed it! Thanks for your wonderful recipes. I agree with your Gran, love is an essential ingredient ☺️

Reply
Rochelle March 21, 2018 - 4:55 pm

I made this and it tasted amazing but when blending the top it seperated on me. I put it in fridge to cool and it came together but still had a bit of a white speckle. Any ideas what happened? My boys loved it

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Cass April 6, 2018 - 9:55 pm

You could try hulled tahini in place of coconut cream (I do this all the time when a recipe calls for 1-4 tablespoons coconut cream

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Simone June 30, 2018 - 11:32 am

I’m curious. 115g of whole nuts processed makes 1 cup of meal which is specified as 100g. Where did the other 15g go? Is 1 cup 100grams or 115grams or is near enough good enough i.e. somewhere between 100 and 115 is ok?

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Chocolate Peanut Butter Fudge Cake with Thermomix Instructions – Healthy Good Life August 2, 2018 - 6:08 pm

[…] post Chocolate Peanut Butter Fudge Cake with Thermomix Instructions appeared first on Wholefood […]

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