Peanut Butter & Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

Serves 6-8

Base
1/4 cup peanuts 

1/4 cup shredded coconut

3-4 medjool dates

2 tbsp cacao powder

2 tsp coconut oil

Peanut butter filling
1 cup raw cashews (soaked for 3-6 hours)

1/2 cup raw peanuts (soaked for 3-6 hours)

1/2 cup coconut yoghurt (or coconut cream)

1 tbsp coconut oil

1/3 cup smooth peanut butter 

1/3 cup coconut milk or almond milk

1 tbsp mesquite powder 

2 medjool dates 

1/2 tsp Himalayan salt

Jelly
1 cup frozen raspberries

1/2 cup orange juice

2 tsp coconut nectar

1/2 tsp vanilla bean powder

2 tbsp chia seeds 

1 tbsp lucuma powder, optional 

Directions:
Start by preparing the raspberry chia jam ("jelly"). 

To make the jam, combine all ingredients (except lucuma powder, if using) in a saucepan and place over medium heat. Leave to simmer for approx. 5 minutes, stirring occasionally. Set aside for a few minutes and then add lucuma powder (this helps to thicken). Stir through chia seeds and place in the fridge for an hour or so or until chia has swelled.

Then, combine all ingredients for the base in a high power blender and blend until smooth. Press into the base of two small greased and lined spring form cake tins (10.5cm diameter).

Spread the raspberry chia jam on top of the chocolate base and place in the fridge while you prepare the peanut butter cheesecake filling.

Drain and rinse soaked cashews and peanuts and place in a blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).

Spoon on top of the raspberry jam and place in the freezer for 4-5 hours or overnight to set.

Stack the two cakes on top of one another and drizzle with melted raw chocolate (optional)