Choc peanut butter raw cheesecakes
These vegan cheesecakes are the perfect creamy treat. Plus, they're dairy-free and easy to prep.
Note: + 4 hours soaking, 2 ½ hours freezing & 15 mins standing time
- 350g cashews
- 1/2 cup (80g) almond kernels
- 1/2 cup (40g) shredded coconut
- 8 fresh dates, pitted, chopped
- 1 tbs melted coconut oil
- Pinch of salt
- 270ml coconut milk
- 1/4 cup (25g) cacao powder
- 1/3 cup (95g) smooth peanut butter
- 1/3 cup (80ml) maple syrup
- 1 tsp vanilla bean paste
- 1 1/2 tbs cacao powder
- 1/4 cup (60ml) maple syrup
Place cashews in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
Grease 12 holes of a 1/3-cup (80ml) silicone muffin pan. Place the almonds and coconut in a food processor and process until finely chopped. Add the date, coconut oil and salt and process until the mixture holds together when pinched. Divide almond mixture evenly among prepared holes and use the back of the spoon to smooth the surface, pressing into the holes. Place in the freezer for 30 mins to set.
Drain the cashews. Place in a blender with the coconut milk, cacao powder, peanut butter, maple syrup and vanilla. Blend until very smooth and creamy. Pour evenly over almond mixture in the pan and smooth the surface. Place in the freezer for 2 hours or until firm. Store in the freezer until ready to eat.
To make the chocolate sauce, place the cacao powder and maple syrup in a small bowl. Stir until smooth.
Before serving, remove cheesecakes from the freezer. Set aside for 15 mins to soften slightly. Divide cheesecakes among serving plates. Drizzle with chocolate sauce and serve immediately.