PB Choc Caramel Crunch Birthday Cake

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You know those people who bake really well? Like everything they put in the oven comes out perfect? Well I’m not one of them. By no means. I SUCK at baking. Now, I know I shouldn’t be so negative about it.. I’m working on my baking skills slowly, But when I got assigned to cake duty for a babies birthday party, I was quietly crapping myself. One of the kids had an egg and dairy allergy and I wanted to make it gluten free. Do you know how hard it is to come up with your OWN recipe for that kind of cake? Let me tell you, it ain’t the easiest thing in the world. So I did what I do best, chucked some awesome stuff in a blender and worked my magic on a raw cake.

I made this recipe up by taking a few little bits of pieces here and there from other recipes, chucked some extra goodies in and just crossed my fingers that it would work out. I feel like everyone likes peanut butter and chocolate together right? I was praying so, add a bit of caramel here and there and seriously.. who wouldn’t like that? Not many people didn’t, because it was a hit. I even got asked if there was some spare to take home. So high five me! Anxiety dilemmas gone.

So here it is guys, Sorry its taken me so long to post it. With these kind of recipes in such large quantities, Follow the recipe and then go by taste and if you think it needs a bit more of this and that, go for it. If you guys make these, or even little mini versions (oh my god why didn’t I do that?) PLEASE tag me in them on IG, I really want to see them all!

Enjoy you beautiful people.


2 & 1/2 C Pecans
1 C Macadamias
1 C Hazelnuts
1 C Dates (soaked for 20 mins)
2 Tsp Vanilla extract
1/2 C Raw cacao powder

Cake Centre:
1 C Dates (soaked for 20 mins)
1 Cup Coconut milk (including cream on top)
1 Cup Smooth peanut Butter
1 Tbs Vanilla extract
4 C Cashews (soaked for 2 hours)
Small pinch of Cinnamon

1/2 C Maple Syrup
1/2 C Rice malt syrup
3/4 C Coconut cream

Chocolate Sauce:
3 Tbs Raw cacao powder
1/2 Coconut oil
1/2 Rice malt syrup

Caramel Crunch:
3/4 C Macadamias/ Almonds
1/2 C Maple syrup


Firstly, soak all the ingredients that need to be soaked.

For the base, add all the ingredients in to a food processor and blend till its all sticky and crumbly. Then press into a spring form cake tin lined with baking paper. Make it cover the base and the edges evenly and make sure its thick because this needs to hold everything together. This will take a bit of patience and care. You should be left with something hollow looking like this…

P.S. Sorry for the bad photo.

Then put this in the freezer to set for an hour or so.

Next, put the ingredients for the cake centre into a food processor and blend blend blend. This will take a while for it to get creamy so make sure you scrape down the edges a few times. Carefully pour this into the frozen base. You want about 1cm room on top for the caramel, crunch and chocolate, so don’t fill it up to the top. Then you will need to leave this for at least 3 hours to set.

While you’re waiting for this to set you can get started on your caramel crunch.
You can really use any nuts for this or even a mix of nuts but I personally like the macadamias or even almonds. Put the nuts in a paper bag and smash them up a bit.
Heat the maple syrup on a low heat in a saucepan. Once its heated, pour over the nuts and then transfer the mixture to a baking tray and put in a 180 degree preheated oven for 5-10 mins. Watch that they don’t burn. Take them out of the oven and let them cool until you break it all up. It should be a bit like brittle. Seriously restrain yourself from snacking on these, they’re so addictive and the more you have on the cake, the more people are going to compliment you. Trust me. Put these aside. They will stay good in a little container overnight, or you can do this step the next day if you have the time.

Then for the caramel. A little tip… this is fantastic as a salted caramel. But I didn’t have that option on this occasion as it was for bubs. If you choose to, just add a bit of salt and go by taste.
So, add the maple syrup and rice malt into a saucepan on high heat, along with the coconut cream. Bring to the boil and then turn down to a low heat, simmering and stirring until it turns all lovely, thick and caramel like. Turn off the heat and let it sit for a few minutes. Slowly and carefully pour this onto the top of the cake, making sure its even and fully covered.
Then set the whole thing in the freezer overnight.

Overnight happens… I hope you had a good sleep.

Now for the chocolate sauce. You want to do this step last thing, when you’re almost ready to go and get the cake all uncovered and plated.
Once again add all the ingredients into a saucepan over low heat. Once all combined and heated up take off the heat, because you don’t want it to get too thick.
Undress the cake.. thats just my way of saying take the paper off and plate that fabulous cake.
Place your caramel crunch on the cake anyway you would like. Then drizzle the chocolate sauce over the top.
Now, don’t do what I’ve done before and just try and drizzle from the saucepan. Never works… unless you’re a master. Get a clip seal bag and poke a hole in one of the corners with a skewer. Then put the chocolate sauce in bits at a time or all at once if you can fit it. Then go for gold with the drizzling.

Your cake is reaaaaaaaady.
Only leave it out of the freezer for an hour before you plate, otherwise everything gets too soft.
Hope you enjoy!

*I give credit to the amazing Sarah Wilson from IQSFL here for the styling tips and the flavour combo ideas. They’re too good! Everyone gets their inspo from somewhere šŸ™‚


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