Peanut butter chocolate cheesecake slices

Some people are so anti other people being healthy. I don’t know if it’s because they’re jealous (which would be weird) or because they simply don’t understand the rationale behind clean eating, but there are haters, and there seem to be quite a lot of them.

Yes, my juice is green, but it doesn’t mean it’s not sweet. Yes, my pizza base is made of cauliflower, but that doesn’t mean it’s not tasty. And yes, my peanut butter chocolate cheesecake doesn’t contain any gluten, dairy or refined sugar but that sure as hell doesn’t mean it’s not the most insanely delicious thing I’ve ever tasted.

People think that eating healthily means existing on poor men’s (or women’s) substitutes for ‘normal’ food, but the truth is that homemade, plant based food tastes so much better than packaged, mass produced versions that are packed full of horrible ingredients.

If you’re fed up of trying to explain your healthy choices to all the haters, this peanut butter chocolate cheesecake slice is definitely one to serve up – I’ve converted many a cynic with its creamy deliciousness, and it’s left even the harshest critics speechless (and then once they’ve regained their voice, asking for seconds). Honestly, you need to make it and see for yourselves, I promise you won’t be disappointed.

Ingredients

For the base:

  • 1 cup cashews
  • 1 cup oats
  • 1 cup dates
  • 1/4 cup cacao powder
  • 1/4 cup coconut cream

For the peanut butter layer: 

  • 1/2 cup dates
  • 1 cup smooth peanut butter
  • 1 cup unsweetened almond milk (or other non dairy milk) 
  • 2 tbsp coconut oil 

For the chocolate fudge on top:

  • 1/2 cup coconut oil
  • 4 tbsp cacao powder
  • 4 tbsp maple syrup
  • 2 tbsp smooth peanut butter 
  • Handful of peanuts to decorate

To make the base, first combine the oats, cashews and cacao in a food processor and blend for about a minute until they form a crumbly mixture. Then add in the other ingredients and continue to blend until the consistency is slightly sticky. If it’s too crumbly, add in some water one tablespoon at a time until it reaches the desired consistency. Spoon the mixture into a lined baking tray or mould and press down evenly, then pop in the fridge to set.

For the peanut butter layer, simply combine the ingredients in a food processor until it is all deliciously smooth and creamy. Remove the base from the fridge and spoon the peanut butter mixture on top. Make sure to lick the spoon! Yum.

Pop the cheesecake in the freezer for around an hour, then remove it and cut it into slices. For the chocolate, melt the coconut oil, then stir in the cacao powder, maple syrup and peanut butter until a lovely smooth chocolatey mixture forms. In a bowl, chop the peanuts and sprinkle in any salt to taste. Drizzle the chocolate over the slices and top with the salted peanuts. Store in the fridge for 10 minutes to allow the fudge to set. Then enjoy – a little taste of heaven!

Love, Mrs H xx

2 thoughts on “Peanut butter chocolate cheesecake slices

  1. Pingback: Peanut butter and raspberry jam cheesecake slice  |

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