<p style="text-align: justify;"><a href="http://www.choose2be.ca/wp-content/uploads/2016/10/Peanut-butter-cake.jpg"><img class="size-medium wp-image-1278 alignright" src="http://www.choose2be.ca/wp-content/uploads/2016/10/Peanut-butter-cake-300x300.jpg" alt="peanut butter cake" width="300" height="300" /></a>I love raw peanut butter cake, peanut butter, chocolate and banana. The recipe bellow has my favorite combination. I also love potluck because you get to sample lots of different food and often find new recipe to try. I first tried this cake at a potluck at Pacific Gardens Co-Housing. I asked for the recipe did a few twitches and here is the recipe for you to enjoy.</p>
<p style="text-align: justify;">If you use peanut butter make sure you use 100% peanut butter. Which means that the only ingredient is peanut. Even better use organic. I mention almost raw because peanut butter is not raw. Writing this post I discovered that peanut butter is a highly processed food. To make peanut butter, the nuts are harvested, de-shelled, roasted, skinned, sorted and then pulverized into a paste, often with extra oil, salt and sugar. A food that has gone through this much activity after harvest is no longer considered "living" or raw. Might be a good idea to replace the peanut butter with any of your favorite nut butter, like almond butter.</p>
Crust (base layer): Put everything in the food processor
1 cup rolled oats
1 tbsp cocoa powder
2 tbsp maple syrup or unpasteurized honey
1 cup raw almond
1/4 cup almond milk

Once everything is well processed put the mix into a cake pan and press uniformly and firmly. You can use your hands to do this.

Filling (middle layer): Put everything in the food processor
2 cups organic smooth peanut butter
3 large ripe bananas
2 tsp of vanilla extract
1/4 cup maple syrup or unpasteurized honey
1/4 cup coconut oil

Once everything is well processed put the mix into a cake pan and press uniformly with a spatula.

Topping (top layer)
1 cup of dark chocolate
2 tbsp coconut oil

Melt the chocolate with the coconut oil in a pan and pour on top of the filling.

Freeze the pie for 4 to 6 hours. Once its ready to eat, bring out of the freezer for at least 15 minutes to be able to slice. Make sure to freeze the leftovers again.

Recipe adapted from <a href="http://www.eatgood4life.com/bake-peanut-butter-pie-gluten-free-vegan/">here</a>.