Who remembers these from childhood days! I absolutely loved this sweet vanilla cream between those two soft chocolate cakes and covered in more chocolate!

So, if you also liked them, I got good news for you.

This version tastes at least as good if not even better than the original and the best thing it's healthy and vegan!

You need to try this version, I promise, it'll bring back all these childhood memories!



-1/4 cup/75g maple syrup

-4 TBSP peanut butter

-1 cup/250ml plant milk

-1 TSP vanilla extract

-3/4 cup/100g spelt flour (or oat flour/all purpose flour)

-6 TBSP cocoa powder

-1/2 TBSP baking powder

-a pinch of salt


-3/4 cup/150g coconut cream (refrigerate a can of coconut milk overnight and scoop out the hard part)

-1 TBSP maple syrup

-1 TSP vanilla extract


-150g melted vegan chocolate


1. Preheat the oven to 200/400 degrees and mix up the cake ingredients.

2. Divide the cake batter in two parts, line a baking tray with parchment paper and fill in one part of the batter.

3. Bake it for 10 minutes and repeat it with the second half.

4. In a mixing bowl whisk up the coconut cream, maple syrup and vanilla extract whilst letting the cake cool down.

5. Spread the cream on one cake, lay the second cake on top and freeze for 2 hours.

6. Melt the chocolate, cut the frozen cake into bars and cover it with chocolate.

7. Refrigerate until set and enjoy!

If you try my recipes, tag me with #fitgreenrecipes on Instagram 💚

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