Raw Vegan Cake Dessert Recipe: Peanut Butter Cookie Cake (with Sprouted Chickpeas Too!)

I’m a firm believer that one well-made raw vegan dessert can change the world. Never had a raw vegan and organic dessert before? Then chances are you don’t know what you’re missing!

Most of these desserts combine healthy ingredients with more complex and low glycemic-index sweeteners to create desserts that are far healthier than the norm while tasting just as good (and not leaving you with that heavy, “I want a nap now” feeling you usually get).

I’d like to think some day that every restaurant with a healthy raw dessert on its menu. And hopefully, that dessert will be something as amazing as this Sprouted chickpea and peanut butter cookie cake, which is cashew free for those of you out there who may be allergic to those nuts.

Without further ado, here’s the recipe, which was contributed by Deborah Felton. More fantastic recipes like these can be found in the group Raw Food Wild Riot on Facebook:

Sprouted Chickpea & Peanut Butter Cookie Cake (cashew free)

1 cup ground walnuts
1/4 cup coconut flour
2 tablespoons date paste
a pinch of sea salt

2 cups sprouted chickpeas
3/4 cup raw peanut butter
1/2 cup liquid sweetener of your choice
2 teaspoons vanilla or a vanilla bean)
1/3 cup walnuts (finely chopped)
2 tablespoons coconut butter
2 tablespoons coconut oil
1 tablespoon lacuma powder
1/2 teaspoon sea salt

Put into blender until creamy

Chocolate drizzle
1/4 cup of coconut oil (will melt in a warm room)
1/3 cup of raw cacao
4 tablespoons of sweetener of choice (date paste, raw agave or coconut nectar, etc)
1 pinch of sea salt

Simply form and then place the crust and the filling in the fridge until solid. The final result should look something like this:

Sprouted chickpea peanut butter cookie cake from Deborah Felt recipe.

Sprouted chickpea peanut butter cookie cake from Deborah Felton; recipe from Raw Food Wild Riot.

…And that’s it! Voila! You’ve got yourself a fantastic raw showpiece dessert that you can use to show people how amazing these dishes can really be.

Believe it or not, sprouted foods like chickpeas and even mung beans can be used as the base in many excellent raw desserts like these. Experiment with your own and let us know what you come up with!

Sprouted chickpea peanut butter cookie cake slice.  Pictures courtesy of Deborah Felton.

Sprouted chickpea peanut butter cookie cake slice.
Pictures courtesy of Deborah Felton.

Thanks for reading!

-Nick Meyer

P.S. Here’s another raw dessert recipe for a vegan cherry cheesecake I think you’ll love. And don’t forget you can subscribe to our email list for more articles and recipes like these (and get a free eBook) by clicking here.



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About Nick Meyer

Nick Meyer is a longtime journalist who’s been published in the Detroit Free Press, Dallas Morning News and several other outlets. He founded AltHealthWORKS in 2012 to showcase extraordinary stories of healing and the power of organic living, stories the mainstream media always seemed to miss. You can sign up for updates (and receive his free ‘Healing Secrets of the Amazon’ eBook) by clicking here. You can also check out Nick’s Amazon best-seller ‘Dirt Cheap Organic’ by clicking here, as well as its sequel Dirt Cheap Weight Loss