A Vibrant Life | Chocolate Peanut Butter Cheesecake
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Chocolate Peanut Butter Cheesecake

 

Chocolate Peanut Butter Cheesecake

Posted by admin in Treats 11 Apr 2015

I was going to make these in celebration of finishing one Chemistry class (and with an A -hooray). However that excitement was short-lived as Organic Chemistry might me my utter demise. So now these have become my Consolatory Cheesecakes So whether you are celebrating or sulking I hope u enjoy!

For the Base:

1 cup dates (soaked in hot water for an hour and then drained)

1/2 cup almonds

1/2 cup pecans

1 cup rolled oats

1 tsp vanilla

For the First Layer:

1 1/2 cups raw cashews (soak for a few hours in water to soften and then drain)

1/4 cup pure maple syrup

2 tbs coconut oil

3 tbs peanut butter powder (or PB)

1 tsp vanilla

For the Second Layer:

1 1/2 cups raw cashews (soak for a few hours in water to soften and then drain)

1/4 cup pure maple syrup

2 tbs coconut oil

3 tbs raw cacao or cocoa powder

For the Ganache

1/2 cup cocoa butter

2 tbs coconut oil

1/4 cup pure maple syrup

1/4 raw cacao or cocoa powder

 

Combine all base ingredients except dates in a food processor and blend until a flour consistency.

Add the dates and blend until a thick “batter” is formed. Press base into pan (or mini pans) and place in freezer while you prepare the filling.

Place all filling ingredients in food processor (or Vitamix) and blend until smooth – you may have to scrap the sides a few times!

Spread filling on top of base and place back into freezer while you make the second layer.

Repeat step 3 for the second layer. Spread over bottom layer and freeze.

Using a double boiler melt the cocoa butter and coconut oil over medium heat.

When melted stir in the other ingredients. Let it cool for about 10 minutes.

Gently pour onto chocolate cheesecake. Topped here with peanut butter, date caramel and crushed peanuts. Store in the fridge or freezer.

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