Straight to the point, no twists and no lies: this is the best cake on the entire planet! Seriously, it’s just great, extremely creamy, very decadent (the way I like it), and the best part? You make it in less than 20 minutes, you only need a blender, a round mold, and a few ingredients that are very easy to get at the supermarket!
I made this cake for a client, for a peanut butter brand that wanted a decadent recipe but at the same time fresh, almost summery, and the only way to do that with ingredients like peanut butter is to make a no-bake treat, that when cooled it felt almost like ice cream!
This recipe, in addition to healthy, is also gluten-free and vegan. The crust is made of almond flour and coconut flour, both are high in nutrients and fiber, which in addition to a lot of flavor give it an incredible texture. And the super simple filling features peanut butter and coconut milk (although you can also use yogurt of your choice) that hardens once it cools thanks to coconut oil and peanut butter. This filling has a good amount of protein and also good fats, and it is so rich that if it had not been a recipe for a client, I would have eaten it by the spoonful before it reached the fridge haha.
If you love peanut butter, you love tarts, and you like creamy desserts, you need to try this recipe right away! It is very easy and very addictive. Only 7 ingredients to make it complete and less than 20 minutes of work, you will not regret it!
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to firstname.lastname@example.org telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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No bake Peanut butter tart with almond coconut crust (Vegan and GF)
A cake without oven, with an almond and coconut base and a super creamy peanut butter filling. It is a gluten-free and vegan recipe.
- 1 cup almond flour 140g
- 1 cup coconut flour 130g
- 1/4 cup maple or agave syrup, or honey 75g
- 1/4 cup melted coconut oil, room temperature 60ml
- 2 cups full fat coconut milk or greek yogurt (unsweetened) 450g
- 1 cup unsalted creamy peanut butter 250g
- 1/3 cup melted coconut oil, room temperature 80ml
- 2/3 cup maple syrup or honey 225g
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- dark chocolate to decorate
In a large bowl mix the flours with the rest of the ingredients of the crust until integrated, transfer the mixture to a round mold of 20cm in diameter (8") with parchment paper. Press well against the base and edges, set aside.
Blend all the ingredients of the filling until obtaining a homogeneous, creamy and smooth mixture. Pour over the base and put in the fridge until firm (about 2 hours).
Remove the cake from the refrigerator and decorate with melted chocolate and peanut butter strings. Enjoy and keep in the refrigerator for up to 1 week.