Preparation: 20 min
Total: 60 min
Peanut Butter Cake with Wild Berries Jam
►1 tablespoon of coconut oil (to grease a cake tin);
►150 g of oat flour;
►150 g of almond flour;
►200 ml of almond milk;
►1 small ripe banana;
►10 tablespoons of cocoa;
►5 tablespoons of honey;
►8 tablespoons of coconut sugar;
►4 tablespoons of chia seeds;
►lA pinch of salt;
►5 tablespoons of peanut butter;
►1 sugar free plain yogurt (for the filling);
►3 tablespoons of peanut butter (for the filling);
►12 tablespoons of Natura Wild Berries Jam (for the filling);
►200 g of raspberries (to decorate);
1.Start by pre-heating the oven at 200ºC and grease two cake tins with coconut oil.
2.In a blender, grind the avocado, the banana and the dates. In a bowl, place this mix with the remaining ingredients for the dough and mix it very well.
3.Divide the dough into the cake tins and take them to the oven for about 50 minutes. Take the cakes of the oven and let them chill.
4.Start preparing the filling. In a bowl mix the peanut butter with the yogurt.
5.You can start assembling the cake. Place one of the cakes in a plate and fill with the peanut butter and yogurt mix and on the top of it, place a generous amount of Natura Wild Berries Jam.
6.Over the jam, place the remaining cake and repeat the process of the filling (peanut butter mix and Wild Berries Jam).
7.Finish with some fresh raspberries on the top of the cake and delight yourself with a slice.