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Raw Chocolate Peanut Butter Cheesecake

Course Cake
Keyword cheesecake, glutenfree, paleo, pancakes, peanut butter, raw, sugarfree, vegan
Servings 12


  • 1 cup soft dates or soaked in water * non-blender version: 1 cup of date puree
  • 2 bananas
  • 1 cup walnuts * non-blender version: use 1 cup of any nut meal
  • 1 tblsp vanilla essence
  • 1 cup chopped peanuts
  • 2 cups cashews soaked in warm water for an hour
  • 1 tsp guar gum
  • 1 cup crunchy peanut butter
  • 1/2 cup coconut oil melted
  • 1/2 cup raw cocoa powder
  • 2 tbsp gave syrup/maple syrup
  • handful Oreo's, pretzels, melted peanut butter for decoration


Cheesecake Base

  • 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.

Peanut Butter Layer

  • Blend the banana, drained cashews, peanut butter and vanilla together and 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.

Chocolate Layer

  • Mix the melted coconut oil with the raw cocoa powder and the maple syrup and stir until well combined. 
  • Pour it on top of the Raw Chocolate Peanut Butter Cheesecake and let it sit in the fridge for another 15 minutes.