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Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut

This Recipe is :

Dairy FreeRawVegan

Ingredients

Crust

  • 1 cup oats (or buckwheat if you want it GF)
  • 1 cup dates

Cheesecake

  • 2 or more bananas
  • 1/4 cup melted coconut oil
  • 2 cups cashews
  • 1 1/2 cups dates
  • 1/4 cup liquid sweetener, like maple syrup, if desired
  • Beans from one vanilla pod (or 1 teaspoon vanilla extract)
  • Water, as needed
  • 1/4 cup cacao or carob powder

Topping

  • 3 tablespoons raw chocolate
  • 3 tablespoons raw peanut butter (or you can use regular – it’s up to you)

Preparation

Crust

  1. Process the oats (or buckwheat) and dates until they stick together.
  2. Press into the bottom of a spring form pan and put in the fridge.

Cheesecake

  1. Blend all ingredients – EXCEPT cacao or carob – until very smooth.
  2. Add as little water as possible to keep your cheesecake creamy.
  3. If you don’t want to add any water, use some liquid sweetener or another banana.
  4. Now take out half the batter and put in a bowl.
  5. Add the cacao or carob in the remaining batter that is still in your blender and blend until it’s incorporated.
  6. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times.
  7. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!

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0 comments on “Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut”

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Tonya
1 Months Ago

Hello!
I was wondering if the cashews or dates need to be soaked first?
Thanks!


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