Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Prepare the Crust: In a large bowl, mix the crushed graham crackers and chopped nuts together.
In a separate bowl, combine the peanut butter and honey (or maple syrup) until smooth.
Add the peanut butter mixture to the graham cracker mixture and stir until well combined.
Fold in the mini chocolate chips and shredded coconut (if using).
Lightly grease a 9-inch springform pan or a similar cake pan.
Press the cookie mixture evenly into the bottom of the prepared pan, creating an even layer.
Refrigerate while preparing the frosting.
Prepare the Frosting: In a medium bowl, whip the heavy cream until soft peaks form.
Add the powdered erythritol and vanilla extract, and continue to whip until stiff peaks form.
Spread the whipped frosting evenly over the chilled cookie base.
Smooth the top with a spatula or the back of a spoon.
Refrigerate the cake for at least 2 hours, or until fully set.
Before serving, you can garnish with additional cookie crumbs, chocolate chips, or sprinkles if desired.
Serve: Slice and serve chilled.

Prepare the Crust: In a large bowl, mix the crushed graham crackers and chopped nuts together.

In a separate bowl, combine the peanut butter and honey (or maple syrup) until smooth.

Add the peanut butter mixture to the graham cracker mixture and stir until well combined.

Fold in the mini chocolate chips and shredded coconut (if using).

Lightly grease a 9-inch springform pan or a similar cake pan.

Press the cookie mixture evenly into the bottom of the prepared pan, creating an even layer.

Refrigerate while preparing the frosting.

Prepare the Frosting: In a medium bowl, whip the heavy cream until soft peaks form.

Add the powdered erythritol and vanilla extract, and continue to whip until stiff peaks form.

Spread the whipped frosting evenly over the chilled cookie base.

Smooth the top with a spatula or the back of a spoon.

Refrigerate the cake for at least 2 hours, or until fully set.

Before serving, you can garnish with additional cookie crumbs, chocolate chips, or sprinkles if desired.

Serve: Slice and serve chilled.