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Raw Vegan Chocolate Chunk Cheesecake with Peanut Butter and Coconut

Raw Vegan Chocolate Chunk Cheesecake with Peanut Butter and Coconut
Karla Mosley is preparing a delicious and healthy vegan dessert.
Vegan Chocolate Chunk Cheesecake with Peanut Butter and Coconut
Course:
Dessert
Cuisine:
American, Vegan
Ingredients

For Crust

  • 1 cup oats (preferably gluten free)
  • 1 cup dates

For Cake

  • 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
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao powder
  • 1/4 cup liquid sweetener, like maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao powder
  • Water as needed

For Toppings

  • 3 tablespoons raw chocolate
  • 3 tablespoons raw peanut butter

Directions

For Crust:

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

For Cheesecake:

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