If you have never tried a raw cheesecake, you must! Start off with this layered peanut butter chocolate cheesecake, because who doesn’t like that flavour combination? There are many great things about raw cheesecakes. They’re full of nutrients, healthy fats, fibre and antioxidants, all of which we could do with including more of in our diets. They’re also really easy to make. All you need is a food processor, a spatula, a cake tin and some bowls.
The base is made up of oat flour (which you can make at home by blending plain oats into a fine flour), ground almonds, coconut oil and some maple syrup to help create a biscuit crumb texture similar to that which you would typically use in a regular cheesecake recipe.
Instead of dairy cream cheese, the filling is made up of mainly cashews making it high in copper, magnesium, manganese, zinc, vitamin K and protein.
This also means it’s suitable for vegans and people who can’t consume dairy due to intolerances/allergies.
GET IN MY FACE (Picture: Nadia Al-Khaffaf)
Make this for your friends and family and I will guarantee they’ll be impressed.
Note that just because this is a bit different to traditional cheesecakes it doesn’t mean you can eat the whole thing in one go – it’s still high in calories from the nuts and coconut oil.
But it is a rich and delicious treat.
For the base
100g ground almonds
100g oat flour (use gluten-free if you’re allergic) – make your own by blending oats in a food processor
1/4 tsp salt
4 tbsp coconut oil, melted
1 tbsp maple syrup
For the filling
300g raw cashews – soaked overnight or at least 8 hours, drained and rinsed
80ml melted coconut oil
80ml maple syrup
80ml milk of choice
1/4 tsp salt
1 tsp vanilla extract
For the chocolate layer
2 heaping tbsp cocoa powder
For the peanut butter layer:
2 heaping tbsp peanut butter
It would make for a great showstopper at a dinner party (Picture: Nadia Al-Khaffaf)
To make the base
Mix the oat flour, ground almonds and salt, then pour in the melted coconut oil and maple syrup.
Mix until you have a crumb consistency.
Press into an 8″ cake tin covered with parchment paper.
Freeze while you make the filling.
For the cheesecake layer
Blend together the cashews, coconut oil, maple syrup, milk, salt and vanilla until smooth.
Equally distribute between 3 bowls.
Add the peanut butter to one and the cocoa to another and leave the third one plain.
Take the base out of the freezer and spread the plain cashew layer. Place back in the freezer and leave to chill for 30 minutes.
Repeat this step with the peanut butter and chocolate layers.
Freeze for 4 hours to allow it to set.
Top with melted chocolate, chopped peanuts and whatever else you like!.
Store in the freezer and take out 20-30 minutes before serving.