3 cups raisins
water, for soaking raisins
1/2 cup smooth raw peanut butter
1/2 cup chunky raw peanut butter
1/2 cup + 3 tablespoons cacao powder
3 tablespoons agave
This cake is very chewy, hence the name!
1. Soak raisins for 1 hour. Drain off liquid. Process raisins in a food processor so that they are slightly broken down, but still chunky.
2. Add the smooth peanut butter, crunchy peanut butter, and 1/2 cup cacao power. Process until the mixture forms a batter. Pour the batter into a cake pan (or a baking pan or a pie plate).
3. In a bowl, mix the agave with the remaining 3 tablespoons of cacao powder until a very dark, gooey, icing is formed. Add more agave or cacao as necessary to make your desired icing consistency. Spread on top of the cake batter.
4. Refrigerate the cake AT LEAST an hour (I made mine the night before I was going to serve it).
Source of recipe: I made this after being inspired by aigroc's Raw Brownies.