RECIPE: Salty Choc Peanut Butter Fudge Cake


1 Cup Almonds (or any nuts will work)
1 Cup Coconut
1/2 Cup Dates
Middle layer:
1/2 Cup Peanut Butter (if not salted, add 1/2 tsp salt)
1 Tablespoon Honey
Top layer:
1 Tin Coconut Cream
1 Tablespoon Honey
2-3 Tablespoon Cacao (or more if you like dark)


  1. Line a pie/slice dish with baking paper.
  2. Blend all ingredients for base until it sticks together easily.
  3. Press into the dish.
  4. Blend all ingredients for the middle layer until smooth and well mixed.
  5. Spread on top of the base, refrigerate.
  6. Bring coconut cream and honey to the boil on the stove then let simmer to reduce. Stir and simmer for 20-30 mins until the cream thickens and thickly coats the back of the spoon.
  7. Remove from heat and add cacao. Stir well until well combined.
  8. Once cooled, pour over the top of the base and middle layer.
  9. Refrigerate to set.