"Raw, vegan, peanut butter, mocha, cheesecake sandwiches! "
Raw Peanut Butter And Mocha Cheesecake
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RECIPE:
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup honey, melted
For the layers:
1 teaspoon of instant coffee/1 teaspoon of cocoa powder
2 tablespoons of peanut butter
Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. Scoop half of the mixture in a small baking dish lined with saran wrap so that the crust is consistently about 1/4" thick. Press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own, place all filling ingredients (except instant coffee/cocoa powder or peanut butter) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.v 4. Pour about 1/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula.Poor the same amount into a bowl and reserve for later. Add the peanut butter to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Clean the blender and add the remaining filling and the instant coffee and cocoa powder. Blend and add the final layer to the pan. With the remaining crust, roll out and she into the same shape as the pan, and lay over top. Place in freezer until solid.v 5. To serve, remove from freezer 5 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup honey, melted
For the layers:
1 teaspoon of instant coffee/1 teaspoon of cocoa powder
2 tablespoons of peanut butter
Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. Scoop half of the mixture in a small baking dish lined with saran wrap so that the crust is consistently about 1/4" thick. Press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own, place all filling ingredients (except instant coffee/cocoa powder or peanut butter) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.v 4. Pour about 1/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula.Poor the same amount into a bowl and reserve for later. Add the peanut butter to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Clean the blender and add the remaining filling and the instant coffee and cocoa powder. Blend and add the final layer to the pan. With the remaining crust, roll out and she into the same shape as the pan, and lay over top. Place in freezer until solid.v 5. To serve, remove from freezer 5 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer