sočni kolač od kikirikija

što/
400 g datulja
200 ml vode
150 g maslaca od kikirikija bez dodataka
70 g kokosovog ulja
175 g vode od kuhanja slanutka*
1 jušna žlica tapioka škroba
1/2 čajne žličice mljevenog lista stevije
1 prstohvat himalajske soli
150 g sirovih kikirikija
100 g pirovog brašna T 630
+ za glazuru:
100 g maslaca od kikirikija bez dodataka
100 g sjemenki suncokreta
80 g datulja
1/3 čajne žličice mljevenog lista stevije
50 g sirovog kakaa u prahu
50 g kokosovog ulja
100 ml tople vode

*ako sami kuhate slanutak, reducirajte tekućinu na laganoj vatri nakon što ste procijedili slanutak kako bi bila što gušća. Ako koristite slanutak iz konzerve, bit će dovoljna tekućina iz jedne konzerve.

kako/
Izblendajte datulje, vodu, maslac od kikirikija i kokosovo ulje u glatku smjesu i prebacite u zdjelu. Stavite u blender vodu od kuhanja slanutka, tapioku, sol i steviju i blendajte na srednjoj brzini dok se ne pretvori u čvrstu i prozračnu smjesu nalik snijegu od bjelanjka. Umjesto blendera možete koristiti i obični mikser ako imate živaca dugo držati ruku uspravno... Samo strpljivo i nemojte se obeshrabriti, ovo može trajati oko 20 minuta. Kada napokon dobijete "snijeg", umiješajte ga u smjesu s datuljama pomoću spatule, sasvim nježno kako ne biste razbili prozračnu teksturu koju ste dobili. U dobivenu smjesu, također oprezno i nježno, spatulom umiješajte prosijano pirovo brašno i prethodno samljeveni sirovi kikiriki. Prebacite smjesu u kalup za pečenje i pecite 45 minuta na 175 °C. Za čokoladni sloj izblendajte sjemenke suncokreta, maslac od kikirikija, datulje, kakao, kokosovo ulje i toplu vodu kako biste dobili potpuno glatku i kremastu teksturu. Ostavite kolač da se ohladi, pa ga premažite čokoladnom kremom. Po želji ostavite u hladnjaku da se krema malo stisne.
Dobar tek!

[ENG]

juicy peanut cake

what/
400 g dates
200 ml water
150 g natural peanut butter
70 g coconut oil
175 g water from cooking chickpeas*
1 tbsp tapioca starch
1/2 tsp powdered stevia leaves
1 pinch himalayan salt
150 g raw peanuts
100 g spelt flour T 630
+ for the glaze:
100 g natural peanut butter
100 g sunflower seeds
80 g dates
1/3 tsp powdered stevia leaves
50 g raw cacao powder
50 g coconut oil
100 ml warm water

*If you are cooking chickpeas, I would recommend to reduce the liquid over a low heat after draining to thicken it. If you are using canned chickpeas, liquid from one can will be enough.

how/
Blend the dates, water, peanut butter and coconut oil until you get a really smooth paste. Transfer the paste into a bowl and prepare the aquafaba: add the chickpea water, tapioca, stevia and salt to the blender and blend on medium speed until you get a hard but airy mass, similar to egg white icing. If you are feeling extra patient, you can do this with a regular mixer as well. Don't worry if you don't see anything happening at first - it can take up to 20 minutes to get the perfect texture. When it's finally nicely beaten, you can add the thickened aquafaba into the bowl with date and peanut paste. Mix everything with a spatula, but be very gentle and don't overdo it: you want to keep the airy and fluffy texture that you got with aquafaba. Now add the ground raw peanuts and spelt flour and stir everything in with a spatula, gently because the batter needs to stay fluffy. Transfer the batter into a mould and bake on 175 °C for 45 minutes. Make the chocolate layer by blending all the ingredients together until completely smooth and creamy. Let the cake cool down after baking, and spread the chocolate cream on top. Let it chill in the fridge until the chocolate layer thickens a bit.
Bon appètit!