Made this super delicious #chocolate and #peanutbutter #rawvegan dessert last weekend for my dear friends birthday in my Vitamix and I have to say it’s my absolute favorite dessert so far!
Sweetened with dates and a little rice syrup and natural #organic peanut butter it was so so good. If you’re keen to give it a try here’s my recipe for you below. Do let me know if you make it!
Wish you all a pleasant and mindful weekend, with loads of #vitalityandmore xx
Chocolate Peanut Butter Vegan Cheesecake
With Organic Wholefood Ingredients:
Crust
1/2 cup raw almonds
1 cup raw oats
½ cup dates
1 ½ tbs raw cacao nibs
1 tbs raw cacao powder (I use Loving Earth)
2 tbs shredded coconut
1 tbs rice syrup (I use Pureharvest)
2 tbs coconut water (I use Natural Raw C)
Pinch sea salt
Filling
1 ½ cup raw cashews soaked overnight or at least 4-6 hours in warm water
6 tbs rice syrup
¼ cup melted coconut oil
¼ cacao powder
½ cup coconut full cream coconut milk (I use Natural Raw C)
½ cup creamy peanut butter
1 tsp vanilla extract
Pinch sea salt
Top
¼ cup raw vegan chocolate melted
1 tbs coconut oil melted
Method:
Firstly soak the cashews overnight or up-to 6 hours the more soaking the more creamier they’ll be when you blend them.
Proceed to get a 6” round or even square cake pan and line it with baking paper. Meanwhile throw in all your ingredients for the crust into a high speed blender or your Vitamix and blend until it forms like a dough so it can be pressed into the pan. Place it in the freezer to set while you mix the filling.
Again ensure all items are blended evenly to get a good creamy texture. Once you’re happy with it simply remove your pan from the freezer – pour in the liquid and then back in the freezer to set. I like to have it set for at least 4-6 hours so it’s really firm. Remove and then pour over your tempered chocolate for the finishing touch. Allow that to set for a few minutes and that’s it. Enjoy!
