Raw peanut butter and chocolate ganache cheesecake with raw chocolate 'buttercream' icing
Rawberry Fields
Rawberry Fields
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  • 24 and am actually pretty scared about this
  • 1. Just kidding, you should get about
  • 1 cup (90g) oats
  • 1 cup (175g) dates
  • 2-3 tbsp liquid coconut oil (you may need to add a little more if your base is too dry to stick together)
  • 2 tbsp maple syrup (or other liquid sweetener)
  • 3-4 generous tablespoons of cacao or cocoa powder
  • 2. Add the coconut oil, maple syrup and cacao powder
  • 2 cups (290g) cashews, soaked in water for at least 4-6 hours (I soaked mine overnight).
  • cup
  • 1 lemon, juiced (roughly ¼ cup)
  • ½ cup (118ml) +
  • 2 Tbsp full fat coconut milk (leave the coconut can in the fridge and scoop out the cream on top to make a richer filling)
  • ½ cup (118ml) maple syrup OR other liquid sweetener
  • 1. Place your drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter into your blender and mix until you have a really smooth and creamy mixture
  • 2. You need to make sure you get it really smooth so you get a nice silky, cheesecakey texture. If your mixture is too thick, add a bit more coconut milk or oil to help things blend a little easier.
  • 3. As with all raw food, you can taste and adjust the amount of peanut butter or maple syrup to your preferences.
  • 4. Pour on top of crust and gently bash the tin on top of your kitchen table to remove any air bubbles. You may need to do this a couple of times to make sure they
  • 5. Place the cheesecake in the fridge whilst you make the chocolate ganache.
  • 1 cup (160g) dairy-free dark chocolate OR dark chocolate with a high cocoa content (chopped into chunks)
  • 5 tbsp full fat coconut milk, warmed to a simmer
  • 1. Place the coconut milk in a small saucepan and bring to a simmer on the hob
  • 2. Place the chocolate in a small bowl and pour the warm coconut milk over the top.
  • 4. Being to stir gently until smooth. If the chocolate has not completely melted, boil some water in a kettle and pour boiling water into a large bowl. Place the bowl of chocolate and coconut milk into the larger bowl and stir until smooth.
  • Filling
  • 2 tbsp peanut butter
  • ½ tsp Nutritional yeast
  • 1 small teaspoon of vanilla extract
  • 5 tbsp) cacao powder
  • ½ cup) liquid coconut oil
  • 115 g maple syrup
  • 1. Make chocolate mixture by stirring together the cacao, coconut oil and maple syrup
  • 2. Place 1 tsbp of the chocolate into the bottom of a small cupcake case. Make sure you put enough in to cover the bottom of each case. You should have over half your mixture left by the end of this stage.
  • 3. Put the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
  • 4. Stir together all the ingredients for the peanut butter filling in a bowl.
  • 6. Cover with the remaining chocolate and put them in the freezer to harden.
  • 1 can of full fat coconut milk OR carton of coconut cream
  • 4 tbsp cacao OR cocoa powder
  • 3-4 tbsp maple syrup
  • 1. Place can of coconut milk in the fridge overnight
  • 2. Stir in cacao and maple syrup until the mixture turns into a smooth, creamy and fluffy buttercream.
  • 4. Place a small amount of the mixture into a piping bag and slowly pipe small swirls around the edge of the cheesecake. Don



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