FEATURE FRIDAY – VANILLA AND CHOCOLATE CHUNK PEANUT BUTTER CHEESECAKE

Three of the most yummiest things on the planet smashed into one glorious looking dessert. Peanut butter, chocolate AND cheesecake! Need I say more? Just make sure you get the following ingredients and allow yourself over night to make it. This raw vegan dessert is going to impress even the biggest of anti raw food sweet tooth’s. Thanks to Emily from This Rawsome Vegan Life blog for the recipe. #featurefriday  

VANILLA AND CHOCOLATE CHUNK PEANUT BUTTER CHEESECAKE

Serves 8 – GF SF VG P RAW – over night to set

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Crust:
1 cup oats or almonds
1 cup dates
Cheesecake:
2  bananas (use 3 if small)
1/4 cup melted coconut oil
2 cups cashews
1 1/2 cups dates pitted
1/4 cup liquid sweetener, like maple or rice malt syrup
1 teaspoon vanilla extract
The following 3 ingredients are to be added to one half of the cheesecake mixture only
1/4 cup cacao powder
1/4 cup peanut butter
1 tsp sea salt
Topping:
3 tablespoons raw chocolate (see below)  
3 tablespoons peanut butter to drizzle
To make the crust: process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge.

To make the cheesecake: blend all ingredients – EXCEPT cacao, peanut butter and salt – until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don’t want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao, pb and salt in the remaining batter that is still in your blender and blend until it’s incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!

To make the raw chocolate: mix the following together.

3TBS coconut nectar or maple syrup
1/4 cup cacao powder
1/4 cup coconut oil
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