Carrot, Cinnamon, Peanut Butter Unbaked Cake

We have a practical and delicious cake recipe for vegan ones.

Ingredients for Carrot, Cinnamon, Peanut Butter Unbaked Cake Recipe

For the base:

• One cup of oats
• One glass of walnut, almond, hazelnut mixture
• 8 dates (soaked in water and softened)
• 2 small carrots
• 1 tablespoon of peanut butter
• ¹ tablespoon of coconut oil
• 1 teaspoon of cinnamon

For the cream:

• A glass of raw cashews (soaked in water for 5-6 hours)
• One banana
• ¹tablespoon of peanut butter
• 1 teaspoon of vanilla
• ¹ teaspoon of coconut oil
• 1 teaspoon of lemon juice
• 1 tablespoon of maple syrup (or other sweetener)

How to Make a Unbaked Cake with Carrot, Cinnamon and Peanut Butter?

1. Soak the dates and cashews separately in water.
2. First, grind the oats and nuts into flour in the rondoor. Also pass the carrots through the rondo.
3. Take a little of the water that the dates are waiting in, puree again in the rondo and mix all the base ingredients.
4. Spread it neatly on the bottom of an approximately 15 cm mold by pressing.
5. Slice a whole banana on top as an interlayer.
6. For the cream, strain the cashews that have been in water.
7. In the food processor, mix with the other cream ingredients until you get a smooth consistency.
8. Spread the cream on the base and leave it in the freezer for at least 2-3 hours.
9. Garnish with peanut butter, cinnamon, and carrot strips before serving.
10. When the cream is soft, serve.

Bon Appetit.