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Chocolate and peanut butter raw cake (Vegan)

Amy49

coverHello hello, sweet potato!

A few months ago, I baked a really nice vegan chocolate and peanut butter cake (I know I have your entire attention now!) It was incredibly creamy and no need to tell you how good it is when you put chocolate and peanut butter togheter.

But this day, I played the huge clueless I am sometimes* and I wrote the recipe on a little piece of paper I lost right after it… but I found it again a few days ago! Anyway, that day, I continued on my stupid path by removing the cake from the fridge to take pictures, something like 4 hours before I should have and it started to come down a little bit. (Note to myself: resting time is not there just for ornament!) (*Anyway, obviously it’s not the first time!)

For the vegan cake, chocolate and peanut butter with THE nicest grahams crust ever: follow-me, c’est par ici:

For the crust:

  • 1 pack of 10 vegan grahams crackers or homemade
  • 5 tablespoon butter

For the tofu and peanut butter cream

  • a large pack firm silken tofu, drained
  • 1/2 cup creamy peanut butter
  • agave nectar or maple syrup, to taste (from 1/4 cup to 1/2)
  • a pinch of salt
  • (optionnal: add coconut cream if too thick. Don’t shake the can to avoid the pulp and the liquid to mix!)

For the chocolate ganache

  • 1 cup dark chocolate chips
  • 1/3 cup non-dairy milk (I used almond)

peanutbuttercake_2

Preheat oven to 375° F

Crush the grahams by hand or in a food processor. You need to get little crumbs, not flour. I usually pour my crumbs into a bowl before adding the margarine since cleaning my blender is really painful. Anyway, add the margarine directly in the food processor or in a bowl, mix well , then pour in the baking pan and form the crust with your fingers. Bake for 10-12 minutes.

Add tofu, peanut butter, maple syrup or agave to a blender/food processor and blend until smooth. Taste and adjust seasonings (salt and maple syrup, as needed).

Whip the thick part of the coconut cream in a large bowl and fold the peanut butter and tofu cream gently in it. Pour the mix into the cooled crust and let chill in the fridge.

In the meantime, you can prepare the ganache before or after licking the bowl, as you wish by melting the chocolate in the milk. Pour the ganache on the cake and let chill in the fridge for at least 6 hours. Top with crushed peanuts and enjoy!peanutbuttercake_3peanutbuttercake

reheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).

Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine.

Add to greased pie pan and press down with your fingers to flatten. You can lie a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.

Add tofu, peanut butter, maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn’t very salted.

Next, scoop out the cream of our coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.

Fold the peanut butter-tofu mixture into the whipped cream.

Pour filling over crust and pop in the freezer to chill. Once it’s fairly chilled and slighty firm (about 1 hour), prepare your ganache.

Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Then pour over chocolate chips and don’t touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn’t quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.

Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.

Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.

After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.

49 Responses

    1. Je suis pas vegan non plus ( <3 fromaaaaage <3) mais tout le monde y a droit. Et puis tu ne sais pas faire les gâteaux, et le destin nous a fait nous rencontrer. Coïncidence? Je ne pense pas 🙂 🙂

      Reply

  4. Oui, tu m’as ferrée! ^^ Je prends, autant de bonnes choses en une tartelette =) Et si elle se casse la binette, qu’à cela ne tienne, elle aura le même goût, je ne m’en formaliserai pas 😀

    Reply

    1. Merci de ta compréhension Perrine! En effet, ça n’a pas vraiment affecté le goût, même si la texture un peu plus fraîche et ferme après quelques heures de repos était plus agréable en bouche! Ça m’apprendra à être impatiente!! 😉 (ou pas!) Bises,
      Amy

      Reply

  12. Miam, et dire que j’ai laissé les pots de beurre de cacahuète sur les rayons des supermarchés Néo-Zélandais quand j’y étais. Je garde la recette précieusement pour concoter un repas à des amis végétaliens.

    Reply

    1. Mince alors, mais bon tu as du économiser pas mal de poids dans les bagages en laissant là-bas 🙂 Je suis contente que cette recette t’inspire…. dis m’en des nouvelles!! Bises,

      Amy

      Reply

  17. Hello Amy,
    Quelles photos magnifiques !
    Et ça a l’air terriblement bon, je crois que je vais essayer ça ce week-end dis donc.
    Si je puis te poser une question, tu as quoi comme appareil photo ? Un Nikon D700 (j’ai cherché sur ton site mais je sais pas si c’est toujours celui-là) ?
    A plus !

    Reply

    1. Coucou Melody! Merci pour ton message! Pour répondre à ta questions, j’utilise effectivement un Nikon D7000, avec mon 50mm chéri pour la majorité des photos culinaires. Pour les plus larges prises de vues, c’est le 18/200 et je m’amuse parfois avec un macro 105mm! N’hésite pas si tu as d’autres questions! Bises,

      Amy

      Reply

  20. Magnifique et sûrement excellent ce gâteau. Superbes photos.
    Bravo.
    J’ai répondu à ton commentaire mais il a mal été placé si bien que tu ne le recevras pas sauf si tu retournes sur la recette;)
    Sorry!

    Reply

  25. ça a l’air bien buen tt ça! Clairement je te comprends pour les temps de pause je n’en fait toujours qu’à ma tête car je ne sais pas attendre.. mais bon faut bien un peu de fougueuserie dans la vie!
    Sinon je suis bien frustrée de ne pas avoir découvert ton blog plus tôt car je suis allée à NY il y a quelques mois et il m’aurait été bien utile pour me goinfrer de bonnes choses la-bas 😉
    A très bientôt!

    Reply

    1. Ahhaha je suis complétement d’accord avec toi! Mais le gros paradoxe c’est que je ne sais pas attendre, et qu’ensuite je suis toute déçue parce que “j’aurais dû” 😉 Garde mes bonnes adresses pour un prochain voyage 😉 A bientôt,
      Amy

      Reply

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