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Sometimes you need an over-the-top dessert. How about chocolate shortbread crust, crunchy peanut butter filling with chocolate crumb topping? Now that’s what I call amazing!
Although there are a number of steps to make this cake, I actually broke down the method using a food processor without having to wash the bowl in between the steps.
Step 1: Add the peanuts to the bowl of the food processor and pulse until they are coarsely chopped. Place the chopped nuts in a small bowl and set aside.
Step 2: Preheat oven to 350 F. Tap out any remaining nut pieces from the bowl but don’t worry if there are some bits left. Make the crumb topping by combining the flour, sugar, salt and cocoa powder in the food processor bowl. Pour in the melted butter and pulse until the mixture resembles coarse crumbs. Spread the mixture on a baking sheet lined with parchment paper and bake at 350 F for 30 minutes. Pull the pan out of the oven, stir the mixture and return to the oven for an additional 15 minutes. Remove from the oven and allow to cool.
Step 3: While the chocolate crumb topping is baking, tap out any remaining crumbs from the food processor bowl but don’t worry if there are some bits left. Make the crust by adding the chocolate and vanilla cookies to the food processor bowl and pulsing until they are completely broken down into crumbs. Add the tablespoon of peanut butter and continue pulsing until the crumbs come together to form a paste. This will take a few minutes so be patient.
Place the paste into a 9″ pie plate, 10″ spring-form pan lined with parchment paper or a 9″ square baking pan. Using your knuckles or the back of a spoon, spread the paste out to cover the bottom and sides of the pan. Sprinkle the chopped peanuts over the crust and refrigerate.
Step 4: Tap out any remaining crumbs from the food processor bowl but don’t worry if there are some bits left. Make the filling by adding the cream cheese, sugar and vanilla to the bowl and processing until completely combined and smooth. Add the peanut butter and salt and pulse until combined. Add the whipped topping and pulse until combined. Add the peanut butter chips and pulse once or twice just to distribute the chips into the batter.
Step 5: Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the chocolate crumb topping evenly over the top and refrigerate for about an hour to set the mixture. Remove the cake from the refrigerator approximately 15 minutes before serving.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!