Peanut Butter and Jelly Cheesecake

As I have mentioned before, Cheesecake is my favourite dessert! So I can say with certainty, this isn’t the last flavour of Cheesecake you’ll see on my blog.

This recipe is:

  • GLUTEN FREE
  • DAIRY FREE
  • EGG FREE
  • VEGAN FRIENDLY

Base Ingredients

  • 300 grams of Almonds
  • 1 cup of Coconut Flakes
  • 1 cup of Pitted Dates
  • 1 teaspoon of Cinnamon
  • Pinch of Salt
  • 1/2 cup of Coconut Oil, melted

Base Method

  • In a food processor, blitz Almonds and Coconut Flakes until a fine mixture forms
  • Add Cinnamon, Dates and Salt, blitz
  • Add Coconut Oil, blitz for an additional 30 seconds
  • In a springform pan, add base and press down firmly
  • Freeze

img_20160927_161116

Peanut Butter Filling

  • 300 grams of Cashews, soaked
  • 1 cup of Almond Milk
  • 1/2 cup of Water
  • 1 cup of Rice Malt Syrup, melted
  • 2/3 cup of Natural Peanut Butter (or Almond Butter if preferred)
  • 1 1/2 tablespoons of Vanilla Extract
  • 1/2 cup of Coconut Oil, melted
  • Pinch of Salt

Peanut Butter Filling Method

  • In a food processor, blitz Cashews and Water until creamy
  • Add Almond Milk, Rice Malt Syrup, Peanut Butter, Vanilla Extract and Salt, blitz
  • Add Coconut Oil, blitz for an additional 30 seconds
  • Add to base, and freeze for 3 hours

screenshot_2016-09-27-16-18-35-1

Jelly Ingredients

  • 2 cups of Raspberries, frozen
  • 1 tablespoon of Chia Seeds
  • 1/2 cup of Rice Malt Syrup, melted
  • 1/2 cup of Coconut Oil, melted

Jelly Method

  • In a food processor, blitz Raspberries and Chia Seeds
  • Add Rice Malt Syrup
  • Add Melted Coconut Oil
  • Add to base and filling, freeze over night
  • ENJOY!

 

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11 Comments

Add yours →

  1. Oh wow! This sounds amazing and looks like a work of art – beautiful photography!

    Like

  2. This looks so beautiful! I could imagine it tastes like heaven 🙂

    Like

  3. That looks spectacular!

    Like

  4. It looks absolutely perfect! Love cheesecake and raspberries!

    Like

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