No-Bake Peanut Butter Fudge Cake

I felt so rich today, when I got on my bike, that when I saw a taxi in a neighbor’s driveway, I asked him to take me and my bike into town. Which is usually 50 cents. And then, sitting there, I realized, as I searched my purse, that none of the money I was so happy about was in there. It was in the bank! Yikes. “I’m so sorry,” I said to the taxi driver. “Lo siento. I only have 38 cents. Can you take me to the ba…?” I didn’t even finish my sentence when he brushed it off. “No! No pase nada!” And he had even put my bike in the back and took it out and everything. Gosh.

chocolate-and-peanutbutter-300x279Recipe of the Day – Raw Peanut Butter Fudge Cake

For the cake:
1 c. raw oats, ground
1 c. almonds, ground into flour
2 c. coconut sugar
1 tsp. baking soda
1 c. coconut oil
1/4 c. cacao powder
1 c. water
1/2 c. almond or coconut milk
2 T. flax soaked in 6 T. water, OR 2 large eggs, lightly beaten
pinch vanilla powder or 1 tsp. vanilla extract
1 & 1/2 c. creamy peanut butter

Icing:
1/2 c. coconut oil
1/3 c. almond or coconut milk
1/4 c. cacao powder
1/2 c honey
pinch vanilla powder or 1 tsp. vanilla extract
pinch of salt

Directions:

  1. Line  a 9” x 13” baking pan with paper.
  2. Whisk together the dry ingredients and set aside.
  3. Melt the oil in a double boiler.
  4. Add the cacao, Then, stir in water, nut milk, and flax or eggs.
  5. Stir constantly, until completely melted.
  6. Add to the dry ingredients and mix well.
  7. Transfer batter to prepared pan and spread evenly.
  8. Spread the peanut butter with a hot, wet knife over the cake.

Icing:

  1. Mix all ingredients.
  2. Spread icing over peanut butter.
  3. The cake can be served immediately or can sit at room temperature to allow the icing to set.

Word of the Day  – centavos – cents

Tip of the Day – Check your wallet before you get in a cab. You don’t want to have to beg favors from the sweet drivers here!

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