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Figgy Kiwi Chocolate Swirl Cake

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 9 slices

Ingredients

Crust

  • 1 3/4 cup gluten-free oats
  • 3/4 cup pitted juicy dates
  • 3/4 cup dried mulberries
  • 2 tsp Carob Powder
  • 1/2 tsp cinnamon

Filling

  • 1 cup unsweetened cocoa powder
  • 1/2 cup Carob Powder
  • 3/4 cup maple syrup
  • 1/2 cup coconut oil

Peanut Butter Swirl

  • 2 tbsp PB2 (powdered peanut butter)
  • 2 1/2 tbsp water

Toppings

  • Fresh Figs and Kiwi

Instructions

  • Blend all crust ingredients in a food processor until you get a thick and crumbly consistency.
  • Place into a 10 inch non stick pan, making sure to add more around the edges to create raised sides.
  • Place the pan into the freezer for around 30 minutes to an hour.
  • Whisk together your cocoa powder, carob powder, maple syrup, and coconut oil in a bowl.
  • Take your pan out of the freezer. Pour your filling onto your crust.
  • Mix your pb2 with water and drizzle over chocolate. Swirl the pb2 until your get your desired design. Add a layer of fig and kiwi slices.
  • Place your cake in the freezer for 1 to 2 hours, or until the cake sets. Then serve!

Notes

*The carob powder made the batter much thicker than expected. If you prefer a lighter consistency, replace the carob with more cocoa powder.
The Mulberries I use:
The carob powder I use:
The Cake tin that I use:
Tosnail 3 Piece Nonstick Springform Pan Set | One Square , One Round & One Heart-Shaped Cheesecake Pans | Top Rack Dishwasher Safe