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.
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.