No-Bake Chocolate PB & J Cake, Vegan & Gluten-Free
Author: 
Recipe type: Dessert
Cuisine: vegan
Prep time: 
Total time: 
Serves: 8-10
 
Ingredients
crust
  • ¼ cup + 2 tablespoons rolled oats
  • 2 tablespoons shredded coconut
  • 3 pitted dates (soaked in hot water for 30 minutes if not soft)
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • pinch of salt
caramel peanut butter
  • 1 cup pitted dates (soaked in hot water for 30 minutes if not soft)
  • ΒΌ cup peanut butter
  • 2 tablespoons non-dairy milk
  • 2 tablespoons coconut oil, melted
  • pinch of salt
berry layer
chocolate
  • ½ cup coconut oil, melted
  • ¼ cup cocoa
  • ¼ cup maple syrup
optional toppings
  • coconut yogurt
  • cacao nibs
  • shredded coconut
Instructions
  1. Set out two 4" mini springform pans.
  2. To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all other crust ingredients and pule until mostly smooth texture is formed. Scoop the mixture out and press it into the bottom the pans.
  3. To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour enough over the crust to cover. Place the pans in the freezer to set.
  4. To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the chocolate layer, then add another layer of chocolate and return the pans to the freezer.
  5. To prepare the berry layer, combine all ingredients in the blender until smooth. Spread the mixture over the last chocolate layer, then drizzle the remaining chocolate on top.
  6. Place the pans in the freezer to set for at least 2 hours. When the cakes are completely solid, remove them from the springform pans. Let the cakes sit out at room temperature for 10-15 minutes before serving. Garnish with your choice of toppings!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/01/17/no-bake-chocolate-pb-j-cake-vegan-gluten-free/