THIS. IS. HEAVEN. If you are anything like me, chocolate (or cacao) and peanut butter are two of your favourite things in the world. Are you with me? So much so that when I found this recipe, I barely took the time to scroll to the bottom of the post before leaping into action and whipping up my very own raw, gluten free, sugar free, grain free, dairy free, almost vegan Chocolate Peanut Butter Cheesecake.
Credits to the Conscious Foodie for this stroke of genius! This gorgeous foodie is now one of my idols, purely as a result of this recipe. And trust me, it tastes as great as it sounds….Rich, chocolatey, decadent, and deliciously healthy as all good raw cheesecakes do. Plus, thanks to being full of nuts, coconut oil and raw cacao it is packed full of good, natural fats, protein and all of the vitamins and minerals that these awesome foods possess.
And really, when it comes to raw cheesecakes there is only ONE downside… They must be kept in the fridge. I learnt this lesson the hard way when I travelled with the remaining cheesecake pieces in a Tupperware container, only to arrive at my destination and discover my cleanly cut slices had merged into one gigantic cheesecake lump. There was no option but to eat it with a spoon straight out of the container…
I think this recipe would also be perfect to do little cheesecake bites and hand around as a sweet dessert at your next dinner party or function, as long as there are no nut allergies of course! And if you happen to be one of those weird people who does not like peanut butter, you can substitute almond butter, or any nut butter you like.
And here it is… Dare I say the richest, most deliciously decadent raw cheesecake ever….
Check out the recipe here, on the Conscious Foodie. And if you want it with peanut butter, this is how mine recipe looked:
Choc Peanut Butter Cheesecake
1 cup nuts (I used almonds, but pecans, walnuts, brazil nuts or hazelnuts would work well I think)
1 cup pitted fresh dates
1 tablespoon melted coconut oil
3 cups raw cashews soaked for 4 hours in filtered water and drained
1 cup melted coconut oil
1 cup filtered water
1 cup raw organic honey (or maple syrup for vegans)
3/4 cup organic peanut butter
1/4 teaspoon vanilla bean paste
5 tablespoons raw cacao powder
1. Process the 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.
2. Process cashews, coconut oil and water in a food processor until smooth. Add honey, peanut butter, vanilla and raw cacao powder and blend until smooth and well combined. Pour mixture onto the base and set in the fridge overnight. Or if you are impatient like me, place in freezer until set, slice, eat and keep in fridge!
Keep healthy, Erica xx