Gluten Free Dairy Free Paleo Sugar Free Low Carb
The dream team, peanut butter and chocolate come together to create sheer joy, with zero guilt. There are so many different ways peanut butter and chocolate have been combined to create tasty treats, but I'm thinking this is the first time that cauliflower has been involved. I could be wrong...
Prep time 20 minutes
Total time 3 - 4 hours for freezing
Makes 12 mini cakes
Double recipe to make a 7" springform cake
1/2 cup almond flour
1/2 cup walnuts
1/4 cup coconut flour
1/4 cup cacao
2 Tablespoons ghee or pasture fed butter
1 Tablespoon ground flax
1/4 teaspoon ceylon cinnamon
Pinch of pink salt
Peanut Butter N'ice Cream:
1/2 cup cashews, soaked for at least 4 hours or overnight
1/2 can full fat coconut cream
1/2 cup riced cauliflower
1/4 cup monk fruit
1/4 cup peanut butter, can add more if desired for more intense taste
Add 1 scoop vanilla collagen
1/2 Tablespoon vanilla
1/8 teaspoon vanilla bean powder (optional)
Clean food processor after making chocolate base. Put all ingredients into clean food processor and blitz for a couple of minutes till creamy. Add more coconut cream if needed to get creamy consistency.
Pour over chocolate base, filling each cavity till full. Place in freezer, ensuring pan is level, and freeze till hardened.
1 cup chocolate chips
2 Tablespoons coconut oil
Melt chocolate and oil over low heat. Stir together. Drizzle while warm over tops of cakes before serving, keep extra in fridge.
Additionally drizzle more peanut butter over top of cakes before serving if desired.
Allow to soften for a few minutes before serving...Enjoy!
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