Peanut cake with crispy coconut crust, rich peanut filling and dark chocolate topping combined with brown rice creates a perfect combination of attractive natural sweetness and is also very nutritious.
To make peanut cakes, housewives need to prepare all the ingredients including 120gr coconut flour, 120gr tapioca flour, 200gr fine coconut sugar, 3gr salt, 4 eggs, 40ml coconut oil, 5ml vanilla extract.
For the peanut filling, you need about 240g smooth peanut butter, 120ml coconut cream, 120ml maple syrup, 60ml coconut oil, 5ml vanilla extract. For the topping, you need 170g dark chocolate, 240g peanut butter, 120ml maple syrup and 120g brown rice.
First, preheat the oven to 170°C and prepare a 22cm tart tin and brush it with a thin layer of coconut oil to prevent sticking. In a large bowl, mix together the coconut flour, tapioca starch, coconut sugar and salt.
In another bowl, beat the eggs with the coconut oil and vanilla extract. Stir until the egg mixture is lightly foamy. Then, mix the ingredients together and use a wooden spoon or whisk to mix until the mixture is combined into a smooth dough. Continue pressing the dough into the tart pan with your hands, forming an even crust.
Bake the crust for about 18 - 20 minutes or until the crust is golden brown and cooked through. Once done, remove from the oven and let cool.
While the crust cools, prepare the peanut filling. Place a small saucepan over medium heat and add the peanut butter, coconut cream, maple syrup, coconut oil, and vanilla extract, stirring until smooth.
Once the mixture has dissolved, let it cool for a few minutes and then pour the filling into the pre-baked pie crust. Next, put the pie in the refrigerator for about 15 minutes to let the peanut filling solidify.
For the topping, use the double boiler method by placing a glass bowl over a pot of simmering hot water, add the dark chocolate and stir until completely melted.
Once the chocolate has melted, add the peanut butter and maple syrup, stirring until well combined. Then, gently fold the brown rice into the mixture to form a topping. Pour the topping over the frozen peanut filling and place the cake in the refrigerator for another 10-15 minutes to let the topping harden.
Housewives should cut the cake into small pieces and enjoy. This cake can be stored in an airtight container in the refrigerator for about 2 weeks, or in the freezer for 3 months.
