Chocolate, Peanut Butter & Berry Cheesecake
Serves: 14
Cooks in: 30 minutes plus freezing time
Difficulty: 4/10
Gluten free
Creamy, raw & gluten free!! This cheesecake is great. I love the mix of flavours. It can be stored in the freezer for 3 months, I help myself to a slice every now and then. Use a hot knife to cut it & I recommend bringing it out of the freezer 2 hours before serving.
Ingredients
Base
1 & 1/2 cups/260g of Pitted Dates
1 cup/120g Ground Almonds
2 tbs of Coconut Oil
1 tbs of Vanilla Extract
Filling
2 & 1/2 cups/340g Raw Cashews Nuts, soaked for at least 1 hour
3/4 cup/150g Coconut Oil, melted
1/2 cup Almond Milk
1 tin Coconut Milk
6 tbs Maple
2 tsp Vanilla Extract
1 tbs Peanut Butter
2 tbs Organic Raw Cacao Powder
Chocolate Drizzle
5 tbs Coconut Oil, melted
4 tbs Organic Cacao Powder
2 tbs Agave Nectar
To Garnish
Fresh Berries
Fresh Mint
