Desserts

Chocolate Peanut Butter Cake

Step 1 of 6

First make the base: Place the oats into your Ninja Kitchen food processor and whizz up until a flour consistency forms. Add in the other ingredients and pulse until the mixture comes together in a rough dough.

Ingredients

For the base

150g oats
1 tsp cinnamon
6 tbsp maple syrup of honey
3 tbsp smooth peanut butter
3 tbsp melted coconut oil
3-4 tbsp milk of choice

For the chocolate topping

100g dark chocolate
1 tbsp coconut oil

For the chocolate and peanut butter eggs

3 tbsp smooth peanut butter
2 tbsp coconut oil
3 tbsp maple syrup

To decorate

2 tbsp peanut butter
2 tbsp icing sugar
Energy balls
Cacao nibs

Step 2 of 6

Press into a lined 20cm round loose-bottom tin and chill in the fridge.

Ingredients

For the base

150g oats
1 tsp cinnamon
6 tbsp maple syrup of honey
3 tbsp smooth peanut butter
3 tbsp melted coconut oil
3-4 tbsp milk of choice

For the chocolate topping

100g dark chocolate
1 tbsp coconut oil

For the chocolate and peanut butter eggs

3 tbsp smooth peanut butter
2 tbsp coconut oil
3 tbsp maple syrup

To decorate

2 tbsp peanut butter
2 tbsp icing sugar
Energy balls
Cacao nibs

Step 3 of 6

Meanwhile melt the dark chocolate and coconut oil. Using a silicone Easter egg mould with small eggs, drizzle a few teaspoons of the melted chocolate into each then place this in the freezer for 10 minutes.

Ingredients

For the base

150g oats
1 tsp cinnamon
6 tbsp maple syrup of honey
3 tbsp smooth peanut butter
3 tbsp melted coconut oil
3-4 tbsp milk of choice

For the chocolate topping

100g dark chocolate
1 tbsp coconut oil

For the chocolate and peanut butter eggs

3 tbsp smooth peanut butter
2 tbsp coconut oil
3 tbsp maple syrup

To decorate

2 tbsp peanut butter
2 tbsp icing sugar
Energy balls
Cacao nibs

Step 4 of 6

Pour the rest of the top of the base to cover and return to the fridge for 1 hour to set.

Ingredients

For the base

150g oats
1 tsp cinnamon
6 tbsp maple syrup of honey
3 tbsp smooth peanut butter
3 tbsp melted coconut oil
3-4 tbsp milk of choice

For the chocolate topping

100g dark chocolate
1 tbsp coconut oil

For the chocolate and peanut butter eggs

3 tbsp smooth peanut butter
2 tbsp coconut oil
3 tbsp maple syrup

To decorate

2 tbsp peanut butter
2 tbsp icing sugar
Energy balls
Cacao nibs

Step 5 of 6

Melt the nut butter, coconut oil and maple syrup then spoon this between the egg moulds over the hardened drizzled chocolate to fill to the top of each. Chill in the fridge for 1 hour to set.

Ingredients

For the base

150g oats
1 tsp cinnamon
6 tbsp maple syrup of honey
3 tbsp smooth peanut butter
3 tbsp melted coconut oil
3-4 tbsp milk of choice

For the chocolate topping

100g dark chocolate
1 tbsp coconut oil

For the chocolate and peanut butter eggs

3 tbsp smooth peanut butter
2 tbsp coconut oil
3 tbsp maple syrup

To decorate

2 tbsp peanut butter
2 tbsp icing sugar
Energy balls
Cacao nibs

Step 6 of 6

Pop the base out of the tin and onto a board or wire rack. Mix together the nut butter and icing sugar with 2-3 tablespoons water then drizzle over the top of the chocolate. Pop out your eggs and arrange on top along with the energy balls then scatter over cacao nibs. Chill for a further 30 minutes at least – then you’re ready to slice and enjoy!

Ingredients

For the base

150g oats
1 tsp cinnamon
6 tbsp maple syrup of honey
3 tbsp smooth peanut butter
3 tbsp melted coconut oil
3-4 tbsp milk of choice

For the chocolate topping

100g dark chocolate
1 tbsp coconut oil

For the chocolate and peanut butter eggs

3 tbsp smooth peanut butter
2 tbsp coconut oil
3 tbsp maple syrup

To decorate

2 tbsp peanut butter
2 tbsp icing sugar
Energy balls
Cacao nibs

Cooking method:

Food Processor