Recipe 30: Raw Peanut Butter-Chocolate 'Cheesecake'

So after some drama, I have finally come to the point where I accept my lactose-intolerance. I tried eating dairy free for a while, then ate some again, and was ill for three days. I promised my mom to make some cheesecake during my stay at 'home' during spring break, so I figured I would go with the vegan option. As I am writing down this recipe, the little cups are in the freezer, ready to be eaten for breakfast tomorrow morning!

What do you need?
For the crust:
  • Raw nuts, mixed or one sort - 2/3 cup
  • Dates (not the dry kind) - 8 pieces
  • Coconut oil, melted - 1/3 cup
For the filling:
  • Banana, very ripe - 1 medium/large
  • Tofu, organic - 1/2 cup
  • Coconut cream - 1/2 cup
  • Cocoa powder, raw - 3 tbsp
  • Chia seeds - 1 tsp
  • Peanut butter, raw - 1 tbsp
  • Dates - 5 pieces
  • Salt - 1 tsp
For the filling, not all of these ingredients are needed. Chia seeds, for example, I added so the mixture would get a bit firmer, but it might not have been necessary. Tofu can be replaced with avocado. Dates in the filling can be replaced with agave, sugar, or maple syrup.

How to make it?
  1. When making one big cheesecake, line the bottom of your pan with parchment paper. When making small individual ones, you do not need this. This recipe will make 12 individual cheesecakes. You could use cupcake liners, but this will give the cheesecake a rough side.
  2. Mix all ingredients for the crust in a kitchen machine, until it turns into a rather fine, sticky crumb mixture. Cover the bottom of your pan(s) with the mixture.
  3. Clean your kitchen machine, and put all ingredients for the filling in at once. Mix until completely smooth, and divide the mixture equally.
  4. Freeze for at least 4 hours, or overnight.
  5. Take the cheesecake out of the freezer. If you only want to eat some of the individual ones, keep the bottom of the pan under warm water for 3 seconds. Take a knife, and pop them out. You can put the rest back into the freezer.
  6. Let cupcakes defrost for approximately 1 to 2 hours before eating.
It takes some time, but it tastes divine! You could even eat them frozen on a warm summer day.

As always, enjoy! Do not be afraid to ask me any questions about this or any other recipes.

Liefs,

Debs.

2 reacties:

  1. Oooeeee, these look incredible! Can't wait to give them a try

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    Replies
    1. It is great! If you happen to make it, take a picture of it and tag me in it on Instagram! I'd love to see it! :)

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