Instructions

Bottom:

Pulse the dry ingredients in a food processor. Add dates and mix some more. Add a splash of water so that the batter comes together and isn’t runny or crumbly (Good tip: if you can roll a small bit into a ball it’s good). Press the batter into a spring form pan (20-22 cm) and place it in the freezer. Then make the filling.

Filling:

Mix the filling ingredients in a food processor for a few minutes until you get a smooth batter. Then divide the batter into two parts and mix one part with about ¼ cup – 1 cup of peanut butter (according to your preference) and mix until the batter is smooth. Pour into the spring form pan and freeze again. Then combine the other portion of the batter with 4 tablespoons of raw cacao and mix to a smooth batter. When the peanut layer is frozen, you can pour the chocolate layer over. Allow everything to freeze completely. Top with the raw chocolate before serving.

Raw Chocolate:

Whisk  all the ingredients to a smooth chocolate and pour over the slightly frozen cake. If it is too cold the chocolate will crack. If you really want to luxury it you can decorate with melted peanut butter that you drizzle over the top.