Peanut Butter Cheesecake [raw, vegan & sugar-free]
Can you feel all this Christmas excitement in the air?
Each year, my grandma rents a huge house to reunite the whole family for a week. Having 2 brothers and 2 sisters, who all are with someone, you can imagine the kind of exciting week this is for us!
One of the things I like most is the fact that for the Christmas Eve’s dinner, each of us is responsible for a dish. This allows us to share the work and keep some tasty surprises for everyone.
And – I am sure you guessed - almost each year, I am the one responsible for the dessert
This year, I wanted to try a peanut butter cheesecake, which is raw, sugar-free and vegan. I have to say that the trial was kind of successful. So before we start the celebrations, I wanted to share the recipe with you guys - in case you’re also the one responsible for the dessert…
The cheese is made from cashews, the base is mainly pecans, and I used xylitol as sweetener – but you can use anything you like of course. From date paste to coconut nectar to rice malt syrup, the recipe will work well.
As I thought this would be a bit “heavy” after a Christmas dinner, I chose to make very small bites of it, ”mignardises” as we say in french. I’m planning on making 2 flavours (this one and a basic chocolate cheesecake).
I hope this can get you inspired for your own celebration desserts.
If yes, I’d love if you could let me know and send me your pictures over on my Facebook page
And if you like this kind of recipe, don’t forget to sign-up to receive your FREE recipe book below:
You can also check out my Raw Chocolate Bible (now $14.9 instead of $25)
Peanut Butter Cheesecake
What you need (serves 4)
1 cup raw pecans
About 1 heaping tablespoon coconut oil – melted
1 heaping tablespoon desicatted coconut
1 heaping tablespoon xylitol – dates or coconut sugar can work
1 pinch of cinnamon
1 pinch sea salt
2 cups raw cashews – soaked over night
1/4 to 1/2 cup xylitol – or favorite sweetener to taste
3/4 cup peanut butter – unsalted
About 1/2 cup coconut oil – melted
1/4 cup pralin (or crushed candied hazelnuts) – optional but adds a very nice touch
A dash of coconut water or coconut milk to blend easily
1/2 teaspoon cinnamon
3 pinches sea salt
What you do
1. Blend everything in your high speed blender until well-combined.
2. Press the paste / mixture evenly into your tin and place in the freezer while you prepare your filling
3. Place all ingredients (except the pralin) in your high speed blender and blend until creamy and well combined.
4. Pour the mixture in a bowl and add your pralin. Mix well. Taste to see if you need to add more sweetener. If you don’t add any pralin, you might want to add more sweetener.
5. Pour your filling on top of your base and place in the freezer to set for a few hours or in the fridge overnight.
6. Garnish with some chocolate sauce.