Frozen Chocolate Peanut Butter Cake with Chocolate Quinoa Crust
This gluten free frozen chocolate peanut butter cake is a dessert you can feel good about. With a quinoa crust, yogurt and peanut powder, this healthier dessert will please the whole family
Line the bottom of a 9-inch springform pan with parchment paper and spray with oil.
In a large skillet combine quinoa, coconut oil, 1 cup water, and salt. Cook, stirring occasionally, over medium heat for 10 to 16 minutes, or until golden brown. Drain on paper towels and cool completely. Transfer mixture to the bowl of a food processor and add cocoa powder, sugar and salt and process until for 1 ½ minutes. Add egg and pulse 3 to 4 times, until the mixture begins to clump. Press mixture into the bottom of a prepared springform pan. Bake for 9 minutes. Rotate pan and bake another 9 minutes, or until lightly browned. Cool completely.
In a small bowl, combine Jif Peanut Powder with ⅓ cup water. Whisk until smooth, add a bit more water if needed. Place vanilla yogurt in a large bowl and add peanut butter mixture. Whisk until well combined. Add to cooled crust and freeze until firm, about four hours.
Bring 1 inch of water to a boil in the bottom of a double broiler. Add chocolate chips and coconut oil to the top and stir until melted. Remove spring form mold from the side of the pan. Pour chocolate over the cake. Garnish with peanuts if desired. Freeze until firm, about 2 hours.