​​WHAT YOU NEED

BASE

  • 1 cup walnuts

  • ½ cup oats

  • 2 tbsp coconut oil (melted)

  • 1 tbsp honey

  • ½ tsp vanilla extract

WHAT TO DO

Blend the walnuts and oats in a food processor.

Add the reaming ingredients and blend well.

Press into 10 small silicone muffin forms and set in the freezer while you make the frosting. 

FROSTING

  • 1 cup smooth peanut butter

  • ½ cup honey

  • ½ cup coconut oil (room temperature)

  • 1 tsp vanilla extract
     

  • 20g 80% dark chocolate

WHAT TO DO

Use a hand mixer or food processor to mix the peanut butter and coconut oil until it’s light and fluffy.

Add the honey and vanilla and mix again until smooth.

Add on top of the cakes (around 1 tbsp on each). Afterwards chop the dark chocolate into small pieces and sprinkle on top of the cakes.

Set back in the freezer for 30 min.

Take out 15 min before eating.

TIPS AND TRICKS

Best stored in the fridge afterwards.

RAW WALNUT PEANUT BUTTER

CAKES

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