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!

Extra Moist Chocolate Brownies

Brownies so moist, chocolatey & delicious that you won't care that they are gluten free, high fiber and low fat. Seriously.

Author: livinthepielife.com

Ingredients

•1 (14-15 oz) canned black beans, drained and rinsed

•2 large eggs

•1/2 cup cocoa powder (I used dutch process)

•3/4 cup sugar

•1/4 cup brown sugar, packed

•1 tablespoon oil (Canola or Vegetable is what I usually use)

•1 tablespoon milk (you could use soy or almond milk to make dairy-free)

•1 teaspoon vinegar

•1/2 teaspoon baking powder

•1/2 teaspoon baking soda

•1/2 teaspoon instant coffee

•1 cup semisweet chocolate chips, divided

Directions:

►Put all ingredients except the chocolate chips in a food processor and process until smooth. Taste the batter and you will discover that it is lick your fingers good and tastes like…well…brownie batter.

►Stir in 1/2 a cup of chocolate chips.

►Pour into an 9 X 9 pan lined with aluminum foil and sprayed with oil.

►Sprinkle remaining chocolate chips (1/2 cup) on top.

►Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean.

►Cool completely before slicing and eating.

Japanese Strawberry Shortcake.

There's alternating layers of macerated strawberries topped over FLUFFY, sweet whipped cream and delicate sponge, what is this other than the perfect yet simple combination in a Japanese strawberry shortcake.

Molten Chocolate Cakes.

Rich chocolate cakes that have a pocket of chocolate sauce inside. They are served with warm Black Cherry Sauce.

Yields: 6 servings
Prep time: 15 min
Cook time: 1 hour