Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.
Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!
This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans! After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!
Makes 1 cakeBase 1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats) 1 cup blanched almonds ( or any other kind of nut) 1 cup dates 2 tbsp coconut oil (at room temp, no need to be melted) pinch salt Peanut butter 2 cups roasted unsalted peanuts 2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar) 1/3 cup melted coconut oil couple of big pinches of salt Banana layer 4 bananas 1/2 tsp vanilla extract, or half a vanilla pod 1/2 cup coconut chips or desiccated coconut 1/2 cup melted coconut oil 1/4 cup maple syrup (or another sweetner) Topping 100g 70%+ dark chocolate or make some raw chocolate handful of chopped roasted peanuts sprinkle of coconut Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess. Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge. Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve