Vanilla Chocolate Chunk Cheesecake with Peanut Butter
Silk and Spice
Silk and Spice
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Ingredients

  • 05/25 Vanilla Chocolate Chunk Cheesecake with Peanut Butter
  • 1 cup oats 1 cup pitted dates Cheesecake: 2 bananas 1/4 cup melted coconut oil 2 cups raw cashews 1 1/2 cups pitted dates 1/4 cup preferred liquid sweetener (optional; I used about 1-2 tablespoons maple syrup) Seeds from 1 vanilla pod Water 1/4 cup cacao or carob powder (I used cacao powder) Topping: 3 tablespoons raw peanut butter 3 tablespoons raw chocolate (see below) Raw Chocolate: 1/4 cup cacao powder 1/2 cup melted coconut oil 1/3 cup preferred liquid sweetener Mix all ingredients together until smooth To make the crust: Pulse the oats into flour in your food processor. Add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge. To make the cheesecake: Blend all ingredients, except the cacao powder, until very smooth, using as little water (or maple syrup) as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener. This is your vanilla layer. Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender/food processor and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight then drizzle with peanut butter and chocolate the next day. Enjoy! Notes

Instructions

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