Got a sweet tooth? Today’s your day – Emily Holmes from the Concious-Foodie has smooth and delicious Choc Peanut Butter Cheesecake recipe for us. GLUTEN FREE + DIARY FREE
Choc Peanut Butter Cheesecake
1 cup nuts (I used pecans)
1 cup pitted fresh dates
1 tablespoon melted coconut oil
3 cups raw cashews soaked for 4 hours in filtered water and drained
1 cup melted coconut oil
1 cup filtered water
1 cup pure maple syrup
3/4 cup organic peanut butter
1/4 teaspoon vanilla powder
5 tablespoons raw cacao powder
Process the 3 base ingredients in a food processor until the mixture starts to stick together. Press mixture into a round cheesecake tin. Place base into the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. Pour choc peanut butter mixture onto the base and set in the fridge overnight.
Emily is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts.
Want more great recipes from Em? Find her here: www.conscious-foodie.com, Facebook and Instagram
Enjoy! Don’t forget to leave your comments or suggestions below
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