Oreo Peanut Cake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the ground:

100g oreo biscuits, or more if you want
1 tablespoon coconut oil, melted

For covering:

125 g peanut butter
2 tablespoon agave syrup or rice syrup
100 g banana (s), mashed
15 g coconut oil, melted
25 ml soy milk (soy drink) or nut milk

For decoration:

1 handful nuts, roughly chopped
Agave syrup or rice or date syrup

Instructions

Finely grind the oreo with a hand blender or a blender. Mix with the tablespoon of coconut oil and place in a size 20 cake tin. Press firmly.
Mix the ingredients for the topping well until you get a creamy mixture. Spread these on the oreo base and put the cake in the refrigerator for two hours.
Garnish with nuts and syrup before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.