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PB & CHOCOLATE QUINOA PUFF RAW CAKES

WHAT YOU NEED

FIRST LAYER

  • ½ cup walnuts

  • ½ cup almonds

  • 14 pitted dates (soaked for 1 hour)

  • 3 ½ tbsp raw cacao powder

  • 1 tsp vanilla extract

  • A pinch of salt

 

WHAT TO DO

Blend the nuts in a food processor and add the remaining ingredients.

Blend until it has a nice consistency.

Place in a silicone-baking tray and store in the freezer while you make the second layer. 

SECOND LAYER

  • 1 cup quinoa puffs

  • 1/2 cup smooth peanut butter

  • 1 tbsp honey

  • 2 pieces of 80% dark chocolate (optional)

WHAT TO DO

Cut the chocolate into pieces. 

Pour in a bowl with the remaining ingredients. 

Stir well and add on top of the first layer. Put back in the freezer afterwards. 

THIRD LAYER

  • 2 tbsp cacao powder

  • 2 tbsp coconut oil 

  • 1 tbsp honey

WHAT TO DO

Blend the ingredients in a food processor until it has a smooth texture.

Add the third layer on top of the cake and store the cake in the freezer for 2-3 hours to set.

Cut the cake into pieces and enjoy!

 

TIPS AND TRICKS

Afterwards best stored in the fridge.