Pulse all ingredients together in a food processor until completely blended and dough-like. Add a splash of water to help it blend, if needed.
Press cake firmly into a small (7"x5") dish lined with parchment paper overhanging the sides for easy removal. Refrigerate while you prepare the frosting.
To make the frosting:
(Use a can of coconut milk that has been refrigerated overnight) Scoop out the solid white cream into a mixing bowl. (Save the leftover water for a smoothie!)
Add vanilla and maple syrup. Whip with a hand mixer for about 15-30 seconds until fluffy and smooth.
Melt coconut oil in a separate bowl. Pour over whipped cream and stir *with a spoon or spatula* very briefly to incorporate - just a few strokes. *Do not overmix or it will clump!**
Spread frosting over cake. Drizzle with peanut butter.
Cover and refrigerate for 30-60 minutes to set. Slice into 1.5"-2" squares. Enjoy!
Notes
What I used: Food ProcessorCoconut MilkMexican VanillaAldi Simply Organic Peanut Butter (just peanuts and salt)Medjool Dates from Aldi Walnuts from AldiStorage:Keep refrigerated for up to 7 days, in an airtight container. You can also freeze for about 1 month, but it may change the consistency of the whipped cream.