Choc Peanut Butter Cheesecake

Choc Peanut Butter Cheesecake

I can’t believe it has taken me so long to share this recipe with you guys! This is the exact recipe I use to convert non-believers to the world of healthy eating. Vegan cheesecakes are the best! If you don’t like chocolate or peanut butter just substitute these ingredients for raspberries or blueberries. Delicious.

Ingredients:

Base
1 cup nuts (I used pecans)
1 cup pitted fresh dates
1 tablespoon melted coconut oil

Filling
3 cups raw cashews soaked for 4 hours in filtered water and drained
1 cup melted coconut oil
1 cup filtered water
1 cup pure maple syrup
3/4 cup organic peanut butter
1/4 teaspoon vanilla powder
5 tablespoons raw cacao powder

Method:

Process the 3 base ingredients in a food processor until the mixture starts to stick together. Press mixture into a round cheesecake tin. Place base into the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. Pour choc peanut butter mixture onto the base and set in the fridge overnight. Enjoy!

Have you converted any non-believers with a raw cheesecake?

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