liquid coconut oil (you may need to add a little more if your base is too dry to stick together)
maple syrup (or other liquid sweetener)
tablespoons of cacao or cocoa powder
the coconut oil, maple syrup and cacao powder
(290g) cashews, soaked in water for at least 4-6 hours (I soaked mine overnight).
juiced (roughly ¼ cup)
full fat coconut milk (leave the coconut can in the fridge and scoop out the cream on top to make a richer filling)
(118ml) maple syrup OR other liquid sweetener
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
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.
with all raw food, you can taste and adjust the amount of peanut butter or maple syrup to your preferences.
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
the cheesecake in the fridge whilst you make the chocolate ganache.
(160g) dairy-free dark chocolate OR dark chocolate with a high cocoa content (chopped into chunks)
full fat coconut milk, warmed to a simmer
the coconut milk in a small saucepan and bring to a simmer on the hob
the chocolate in a small bowl and pour the warm coconut milk over the top.
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.
teaspoon of vanilla extract
liquid coconut oil
chocolate mixture by stirring together the cacao, coconut oil and maple syrup
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.
the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
together all the ingredients for the peanut butter filling in a bowl.
with the remaining chocolate and put them in the freezer to harden.
of full fat coconut milk OR carton of coconut cream
cacao OR cocoa powder
can of coconut milk in the fridge overnight
in cacao and maple syrup until the mixture turns into a smooth, creamy and fluffy buttercream.
a small amount of the mixture into a piping bag and slowly pipe small swirls around the edge of the cheesecake. Don
Low Fat Banana andPeanutButterMuffinsStrawberry Whisky CheesecakeBanoffeeCheesecakeLike this. However, if you’re looking for my other cheesecake recipes to try, how about my banoffee cheesecake or my strawberry whisky cheesecake
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Topped off with blueberries or strawberries. So when I came across this one- a combination of three things I most likely wouldn’t be able to live without- peanutbutter, cheesecakeandchocolate chip cookies, I wanted to taste it
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If the sugar cravings become too much and I don't want to break into the emergency Ben & Jerry's I know that in as little as an hour I could be enjoying the delight that is homemade sweet and creamy ice cream shot through with velvety peanutbutterand ingots of chocolate which disintegrate perfectly to little pools of pleasure
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