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This is our take on the traditional PB&J flavour combination. Drizzled with raw choc, this dessert is truly decadent without any refined sugar. In fact, it is sweetened with only medjool dates and a small amount of raw honey for the raspberry jam (coconut nectar can be used for a vegan alternative). Healthy has never tasted so good.
SERVES 8
SERVES 8
SERVES 8
SERVES 8
25 mins
25 mins
25 mins
Easy
Easy
Easy
Ingredients
Ingredients
Ingredients
Ingredients
BASE
1/4 cup raw peanuts
1/4 cup shredded coconut
1 tbsp cacao powder
3-4 medjool dates
2 tsp coconut oil
JELLY
1 serve raspberry chia jam
FILLING
1 cup raw cashews (soaked for 3-6 hours)
1/2 cup raw peanuts (soaked for 3-6 hours)
1/2 cup coconut cream
2 tsp vanilla essence
1 tbsp coconut oil
1/3 cup peanut butter
1/3 cup coconut milk (or almond milk)
1 tbsp mesquite powder (optional)
3 medjool dates
1/4 tsp salt
CHOCOLATE
80 grams melted dark chocolate
1 tsp coconut oil
Method
Method
Method
Combine all ingredients for the base in a high power blender and blend until smooth.
Press into the base of two small greased and lined spring form cake tins (10.5cm diameter) and set aside while you make the raspberry chia jam (recipe in sweet spreads and sauces collection).
Spread the raspberry chia jam on top of the chocolate base and place in the fridge while you prepare the peanut butter cheesecake filling.
Drain and rinse soaked cashews and peanuts and place in a blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).
Spoon on top of the raspberry jam and place in the freezer for 4-5 hours or overnight to set.
Stack the two cakes on top of one another and drizzle with melted raw chocolate (optional).
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WELLNESS & LIfestyle
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WELLNESS & LIfestyle
Explore. Nourish. Thrive.
Check out the latest articles on all things nutrition, exercise and mindfulness.
WELLNESS & LIfestyle
Explore. Nourish. Thrive.
Check out the latest articles on all things nutrition, exercise and mindfulness.
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© 2024 Healthy Luxe.
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© 2024 Healthy Luxe.