I have been approached by Westwing a while ago as they wanted to feature one of my recipes on their ‘Foodilicious Guide’. Holy moly, was I honored! It has always fascinated me how they have created entire worlds around their products. So I needed a kick-ass recipe! I got out some old recipes to look for inspiration. Since I can’t stay away from Peanut Butter for the last year I wanted the flavor to revolve around peanut butter but with easy, vegan and straightforward ingredients.
Oh my, what can I say. Look at that beauty. I have clearly made raw cheesecakes before – many actually. I have made really good ones too! But this is one here is one of a kind. I will warn you: if you love peanut butter don’t make this cake! I had to give mine away after I realized how good it was and I totally have the ability to eat an entire cake at once, no kidding. This cake is creamy, rich and chocolatey with the right hint of peanut butter flavor. Not only that, it is vegan, gluten-free, soyfree and free of any refined sugars.
*For those who don’t own a really good blender I have added a non-blender version too. I haven’t had a good one for many years and still wanted to create all those raw blender-cheesecakes made from cashews and fruits. So no sweat, this one is for you. It might be a bit more pricey as you have to buy some more ready made products but it will work.
Raw Chocolate Peanut Butter Cheesecake
- 1 cup soft dates or soaked in water *(non-blender version: 1 cup of date paste/puree – buy on amazon or in Middle Eastern gross)
- 1 cup walnuts *(non-blender version: use 1 cup of any nut meal)
- 1 cup chopped peanuts (without salt)
- 2 bananas
- 2 cups cashews (soaked in warm water for an hour)
- 1 cup crunchy peanut butter
- 1 tsp guar gum
- 1 tblsp vanilla essence
- 1/2 cup coconut oil (melted)
- 1/2 cup raw cocoa powder
- 2 tblsp agave syrup/maple syrup
- to decorate: Oreo’s, pretzels, melted peanut butter as a drizzle
For the base layer blend soft dates and walnuts together with your blender. Transfer the mixture into your 20cm round cake tin and sprinkle your chopped peanuts on top and press into the dough evenly. Transfer the cake to the fridge.
*Non-blender version: In a clean bowl mix the date paste with the nut meal. This might be quite hard to work through so take your hands if necessary to really mix this nicely. Transfer the mixture into your 20cm round cake tin and sprinkle your chopped peanuts on top and press into the dough evenly. Transfer the cake to the fridge.
Peanut Butter Layer
Blend the banana, drained cashews, peanut butter and vanilla together. Slowly add the guar gum powder. This will make a pretty firm dough. Remove from the blender and spread on your cake base evenly and return to the fridge so it can set.
*Non-blender version: In a bowl mash the bananas with a fork as best as possible until you get a fairly smooth texture, the smoother the better. Add the peanut butter and vanilla and mix well. Finally add the guar gum and mix really well. Transfer onto your first cake layer and return to the fridge to set.
Melt your coconut oil in the microwave or double boiler. Add in the raw cocoa powder and the maple syrup and stir until well combined. Pour it on top of the cake and let it sit in the fridge for another 15 minutes.
*Non-blender version: follow the same steps as for the blender version.
Here you can go crazy. I used Oreo biscuits, and melted peanut butter. I thought pretzels would look really cool too.