Chocolate Peanut Butter Caramel Cookie Dough Cake

So guys…Today is my birthday!

And to celebrate, I’ve been a bit self indulgent and made myself a cake that basically involves all of my favourite things: Chocolate. Peanut Butter. Cookie Dough. Caramel. I mean, who wouldn’t like this combo?! It sounds rich and indulgent which it is, that’s the point, but I’ve actually made this vegan, gluten-free and dairy-free so as a free-from cake, it still looks and tastes divine.

This was an experiment that turned out awesomely, and includes all of my favourite brands who I’ve worked with so this is an ode to them too 🙂 I hope you like this recipe which is actually relatively easy to make – if you give it a go yourself for a celebration then please let me know!

Ingredients:

For the base – 

• 75g rolled oats (I used Mornflake)
• 1 scoop vegan chocolate protein powder (I used Awesome Protein)
• 2 tablespoon cacao or cocoa powder (I used Bioglan)
• 2 tablespoon melted coconut oil (I used The Coconut Company)
• 2 tablespoons maple syrup

For the cookie dough layer –

• 1 x can chickpeas
• 2 scoops vanilla vegan protein powder
• 2 tablespoons coconut flour (I used The Coconut Company)
• 3 tablespoons maple syrup
• 2 tablespoons almond milk (I used Alpro)
• 1 tablespoon smooth peanut butter (I used Pic’s)
• 1 teaspoon vanilla extract

For the caramel layer – 

• 100g dates soaked in 40ml boiling water (I used Whitworths)
• 2 tablespoons smooth peanut butter
• ½ teaspoon cinnamon (I used Buy Wholefoods Online Ceylon Cinnamon)

For the topping – 

• 2 tablespoons coconut oil
• 100g dark chocolate (I used Montezuma’s No Udder)

For the peanut butter oat balls – 

• 100g oats
• 1 teaspoon cinnamon
• 50g smooth peanut butter
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• 2 tablespoons almond milk
• 1 teaspoon vanilla extract
• Melted (vegan) white and dark chocolate plus cacao nibs and chopped nuts to decorate

Get making!

1. First make the base: Add the ingredients to a blender/food processor (I use my Ninja Kitchen) and pulse until broken down and combined. Press into a 20cm loose bottomed cake tin and set aside. 
2. Clean out the blender/food processor and add in the filling ingredients. Blend for a good few minutes until completely smooth and quite thick. Spread on top of the base in an even layer and place in the freezer while you make the next layer.
3. Place the dates, their soaking water, nut butter and cinnamon into the cleaned blender/food processor and blend well until a smooth caramel has formed. Spread this carefully over the cookie dough part to cover. Return to the freezer.
4. Melt the coconut oil and chocolate then pour over the date caramel layer. Freeze for 4 hours then place in the fridge.
5. Meanwhile make the balls: Place the oats in a blender and whizz to form a flour. Add in the other ingredients and pulse so the mixture comes together. Divide up and roll into varying sized balls then chill for 30 minutes. Melt chocolate (half dark, half white) then dip the balls in to cover and sprinkle cacao nibs and nuts on.  Leave to firm in the fridge for 15 minutes.
6. Add a little melted chocolate on the bottom of each and arrange on top of the cake and push down gently so they stick on. Drizzle over a little more chocolate all over and return to the fridge.
7. When ready to serve, pop out of the tin and onto a chopping board. Cut into slices and enjoy! (Keep in the fridge for up to 1 week.)