Vegan Peanut Butter Cup Cheesecake
Chocolate and peanut butter has been a long time favourite combination of mine - and I know I'm not alone here lol. Today I'm sharing one of the most incredible cheesecakes I've ever created. Its rich, its chocolatey, its peanut buttery, its sweet, its creamy, and its downright satisfying. I created this special cake in honour of my Mom's birthday in April when she requested something with chocolate and peanut butter. Soon after that I introduced the cake at Ingredients Organic Market and Cafe where I make raw desserts and it was a huge hit! Now its a regular item in the dessert case.
My poor blog has been so neglected lately, as a lot of my energy has been going into my work and creating raw vegan recipes for Vivapura, but sooner or later I'll get back to regular blogging!!
Vegan Chocolate Peanut Butter Cheesecake
Makes a 12" cake that yields 16 pieces. This is a high-raw cake because the peanut butter is roasted.
1 cup almonds
½ cup coconut
½ cup sunflower seeds
1 ⅓ cup raisins
¼ cup cacao powder
2 -3 teaspoons water
Grind the almonds, coconut, and sunflower seeds to flour in a food processor. Add the raisins and cacao powder. Process until the raisins are broken down. Add the water and pulse to incorporate. Make sure the dough holds together when pressed in your hand, otherwise add another 1 teaspoon water. Press into a 12" spring form pan.
3 cups cashews
1 cup water
1 cup + 2 tablespoons maple syrup
2 teaspoons vanilla
¼ t salt
½ cup coconut oil
¼ cup coconut butter
⅔ cup cacao powder
Blend the cashews, water, syrup, vanilla, and salt until completely smooth in a high speed blender. Add the coconut oil and butter. Blend to incorporate. Add the cacao powder and blend again. Pour the filling over the crust. Freeze for 4-5 hours.
Peanut Butter Filling
1 ½ cups cashews
⅔ cup peanut butter
½ cup maple syrup
⅔ cup water
2 teaspoons vanilla
¼ teaspoon salt
⅔ cup + 2 tablespoons coconut oil
4 drops stevia
Blend the cashews, peanut butter, syrup, water, vanilla, and salt until smooth. Add the coconut oil and blend again. Add stevia if desired for sweetness. Pour the filling over the chocolate later. Chill in the freezer for 4-5 hours and then transfer to the fridge for 12 hours.
2 tablespoons maple
1 tablespoon almond butter
1 tablespoon cacao powder
1 TBS coconut oil
Whisk all ingredients together until smooth in a warm bowl (stick the bowl in the dehydrator or run it under hot water before adding the ingredients). Drizzle over the top of the cake.
To get really fancy, add your favourite healthy chopped peanut butter cups or try my chocolate covered peanut butter ball recipe from my Raw Chocolate Dream ebook.
Here are some shots of the latest food happenings around here. You can catch all my updates on Instagram, Facebook, and Twitter!
I've been making lots of raw vegan snickers bars at Ingredients lately. Want to make your own? Find the recipe in my Sweetly Raw Desserts book. Its in all major bookstores: Chapters, Barnes and Noble, Indigo, and online on Amazon, etc.
Imagine, a guilt free/healthy snickers bar!!! Recipe HERE.
Raw peppermint cream tartlets.
I was a presenter at Veg Expo in Vancouver recently. I made the mango lime tarts from my Sweetly Raw Desserts book. It was such a fun event with maaany yummy food samples.
Miss Gastrawnomica (Priscilla) came with me, and we met up with Miss This Rawsome Vegan Life (Emily).
My super EASY raw vegan nacho recipe is yummy! Recipe HERE.
My Crunchy Thai Salad is nourishing and flavourful for the summer. Recipe HERE.