Peanut Butter Chocolate Cheesecake

Sassy shares her favourite healthy dessert for a Sugar-Free, Vegan Peanut Butter & Chocolate Cheesecake.

Author: naturallysassy.co.uk

Ingredients

•1 1/2 cups oats (can use gluten free oats)

•1 cup pitted Medjool dates

•1 tbsp water

•1/2 cup cashews

•2-4 tbsp cacao powder

*Note, to make the crust completely raw substitute the oats for 1.5 cup of cashews.

Peanut butter layer

•1 cup peanut butter

•1 Tbsp coconut oil

•1 cup almond milk

•1/3 cup pitted medjool dates

Chocolate layer

•1 ripe avocado

•1 banana

•4 tbsp melted coconut oil

•1/3 cup pitted medjool dates

•1/3 cup cacao powder

Garnish

•1/3 cup peanuts

•a pinch of salt

Directions

THE BASE

►Blend the cacao, cashews and oat to a crumb in your food processor. Pour into a bowl. Then add your dates and a tablespoon of water, blend until a smooth paste has formed. Add the date paste to your bowl and totally combine so it easily sticks together.

►Place into the bottom of a spring form cake or tart tin. Spread, and form the base evenly. Place in the fridge.

PEANUT BUTTER LAYER

►Blend the dates, peanut butter, coconut oil and the milk until completely smooth. Spread on top of the cake base, place in the freezer. (This will harden it up quicker than in the fridge).

CHOCOLATE LAYER

►Blend all ingredients until smooth. Once its been in the freezer around 15 minutes it should be hard enough to pour the chocolate mixture over it. Spread the chocolate evenly and then place in the fridge. Leave in the fridge for at least two hours before serving. Garnish with toasted peanuts, roasted in a pinch of salt!