Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Blitz the cookies in a food processor into fine crumbs. Or seal them in a zip-top bag and crush them with a rolling pin. Stir in the melted vegan butter until the crumbs look like wet sand.
- Press the crumbs firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack them tightly. Freeze for 15 minutes while you make the filling.
- Make the Peanut Butter Filling
- Add the drained cashews, the solid coconut cream from both cans, peanut butter, 1/2 cup maple syrup, powdered sugar, vanilla, and salt to a high-speed blender. Reserve the thin coconut liquid for the ganache and fudge layer. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Transfer half of the filling (about 3 cups) to a bowl and set it aside. Leave the rest in the blender.
- Make the Chocolate Fudge Layer
- To the filling still in the blender, add the sifted cocoa powder, 1/3 cup maple syrup, and the melted dark chocolate. Blend for 30 to 45 seconds until glossy, thick, and evenly chocolate-colored. If it seems stiff, add a splash of the reserved coconut liquid.
- Assemble & Freeze
- Pour the chocolate layer over the chilled crust and smooth the top. Freeze for 45 minutes, until the surface is firm to the touch.
- Pour the reserved peanut butter filling over the chocolate layer and smooth the top. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Ganache & Finish
- Place the chopped dark chocolate in a heatproof bowl. Warm the 1/2 cup coconut milk in a small saucepan or the microwave until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy and smooth. Cool for 10 to 15 minutes until slightly thickened but still pourable.
- Pour the ganache over the frozen cake and spread it to the edges. Immediately sprinkle with the chopped peanuts, then drizzle with the warmed peanut butter.
- Freeze for 2 more hours, or until the ganache is set. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Run a warm knife around the edge, release the springform, and slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Freeze slices individually for grab-and-go treats.
Peanut butter: Use a natural, runny peanut butter that contains only peanuts and salt. Thick, sweetened brands can make the filling stiff and overly sweet.
Nut-free option: Replace the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. Use sunflower seed butter instead of peanut butter, and skip the chopped peanuts for toasted sunflower seeds.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of regular ones. Nutrition (per slice) Calories 520 kcalCarbohydrates 44 g Protein 9 g Fat 37 g Saturated fat 19 g Cholesterol 0 mg Sodium 240 mg Potassium 380 mg Fiber 5 g Sugar 28 g Calcium 55 mg Iron 4 mg
Peanut butter: Use a natural, runny peanut butter that contains only peanuts and salt. Thick, sweetened brands can make the filling stiff and overly sweet.
Nut-free option: Replace the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. Use sunflower seed butter instead of peanut butter, and skip the chopped peanuts for toasted sunflower seeds.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of regular ones. Nutrition (per slice) Calories 520 kcalCarbohydrates 44 g Protein 9 g Fat 37 g Saturated fat 19 g Cholesterol 0 mg Sodium 240 mg Potassium 380 mg Fiber 5 g Sugar 28 g Calcium 55 mg Iron 4 mg