Caramel Sponge:

1 cup almond meal

2 tbsp mesquite powder

1 tsp baking powder

1 tsp vanilla bean powder

1/2 tsp Himalayan sea salt

1/3 cup cashew butter

1/4 cup melted coconut oil

3 eggs, separated (or vegan egg replacement)

1/2 cup medjool dates, soaked in hot water

1/2 cup coconut milk

Chocolate Peanut Butter Frosting:

1 cup raw cashews, soaked

1/4 cup smooth peanut butter

3 tbsp pure maple syrup

1/2 tsp Himalayan salt

1/2 cup coconut cream

3 tbsp melted coconut oil

Toppings:

1/2 cup chopping Loving Earth dark chocolate

1/2 cup toasted peanuts, chopped

Method:

1. Pre-heat oven to 180 degrees celcius.
2. Combine all dry ingredients in a large bowl and mix until combined.
3. In a high-power blender, place the peanut butter, coconut oil, egg yolks, dates and water until a smooth paste forms.
4. Pour into the large mixing bowl and stir with the try ingredients.
5. Beat egg whites in a medium bowl until stiff peaks form and fold into the batter.
6. Line a cupcake tin with 8 patty pans and divide the mixture amongst the holes.
7. Place in the oven and bake for approximately 25 minutes or until golden.
8. Meanwhile, make the chocolate frosting by placing all ingredients in a high-power blender and blend until smooth and creamy.
9. Spread the cooled cakes with the frosting and top with chopped raw loving earth chocolate and crushed toasted peanuts.

Serves 8