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Beach inspired products and ideas for people who want to bring their food to life.

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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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Raw Peanut Butter Fudge Cake

One of my favorite raw desserts of all time.  Dairy free, sugar free, this raw fudge cake ticks all the right boxes.  If you love raw desserts and the combination of peanut butter and chocolate, you will love this easy to prepare sugar, dairy and gluten free treat.

CHOCOLATE PEANUT BUTTER FUDGE CAKE

serves 8-10

Base:
1 cup dates
1/2 cup almonds

Blend together, using a high powered food processor (pulse mode), until your have a course but well blended crumb. Spread at the bottom of baking paper lined 6 inch round pan. Set aside

Chocolate Layer:
2 bananas (not to ripe)
2 cups cashews, soaked for 2 hours
3 tablespoons cacao powder
2 tablespoons maple syrup

Blend ingredients together in a food processor until smooth texture is reached, (up to 5 minutes depending on your processor).  Pour mixture into pan and place in the freezer for 8 hours or overnight.

Peanut Butter Cups:
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup cacao powder
2 tablespoons maple syrup
Peanut butter

Mix together coconut oil, cacao powder, and maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up. Remove and spoon a small amount of peanut butter in the middle of the cups. Pour the rest of the chocolate over top of the peanut butter to cover completely. Place in the freezer for 20-30 minutes to set up. (You could make these for a snack just on there own).

Once everything is completed, remove the cheesecake and peanut butter cups from the freezer. Place the peanut butter cups on top of the cheesecake however you'd like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top. Drizzle more peanut butter on top if desired. Serve, enjoy!