Peanut butter cheesecake

Peanut butter cheesecake

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

Jeremy, this one’s for you: a rich chocolate base topped with a creamy peanut butter layer and finished with a crunchy chocolate top. A peanut butter lovers dream!

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
200g raw walnuts
100g raw buckwheat kernels
40g cacao powder
120g soft medjool dates, pitted
1 teaspoon vanilla extract

Filling

Quantity Ingredient
300g raw cashew nuts
150ml maple syrup
165g pumpkin pureé (see note)
170g natural smooth peanut butter
200ml coconut cream
1 teaspoon vanilla extract

Peanut topping

Quantity Ingredient
120g crushed peanuts
20g vegan milk chocolate, roughly chopped
30ml maple syrup
1/4 teaspoon ground sea salt

Method

  1. Put the cashew nuts for the filling in a large bowl and cover with boiling water. Soak for at least 30 minutes.
  2. Line the base and sides of a 20 cm wide × 7 cm deep round springform cake tin with baking paper.
  3. Blend the walnuts, buckwheat kernels, cacao powder, dates, vanilla and 20 ml water in a food processor and blitz until you get the texture of crumbs that stick together when pressed. Using a wet spoon, press the mixture onto the bottom of the prepared cake tin and put in the freezer while you prepare the filling.
  4. Drain and rinse the soaked cashew nuts very well. Blend the cashew nuts, maple syrup, pumpkin purée, peanut butter, coconut cream and vanilla in a food processor or high-speed blender until very smooth.
  5. Pour the filling over the base and smooth the top evenly. Put in the freezer for 2 hours to set.
  6. To create the peanut topping, mix the peanuts, chocolate, 20 ml water and maple syrup in a medium saucepan over a low heat. Mix until golden, fragrant and the chocolate has dissolved. Remove from the heat and add the sea salt, mixing well.
  7. Pour the topping on top of the cheesecake and gently spread to create an even layer. Return the cheesecake to the freezer for 2 hours.
  8. Carefully remove the cheesecake from the tin, discard the baking paper and transfer to a serving plate.
  9. Allow the cheesecake to stand at room temperature for 30 minutes. Slice and enjoy!
  10. Store the remaining cheesecake in an airtight container in the freezer for up to 1 month.

Note

  • To make the pumpkin purée, simply steam or boil the pumpkin until tender. Drain and mash to a smooth purée.
Tags:
wholefood
allergy-friendly
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