Happy Monday! Today I’m sharing an ultra rich dessert recipe. This is the one to pull out when you have guests or a special occasion. I’ve incorporated wild jungle peanut butter into a luscious raw chocolate cheesecake and topped it with a peanut butter drizzle and crunchy peanuts. This is best served with a side of vanilla ice cream (find the recipe HERE). Again, you’ll want/need to cut the richness of the peanut butter and chocolate.
Raw Chocolate Peanut Butter Cheesecake
1/2 cup almonds
1/3 cup wild jungle peanuts
1/3 cup pitted, packed dates
1 1/4 teaspoon water
Grind the almonds and peanuts to crumbs in a food processor. Add the dates and process until they’re broken down and combined. Add the water and pulse in. Press the mixture into a 6″ spring form pan. Set aside.
1/2 cup water
1 1/4 cup cashews
1/2 cup wild jungle peanut butter
1/3 cup + 2 tablespoons maple syrup or agave
1 tablespoon pure vanilla extract
1/2 cup cacao powder
1/2 cup melted coconut oil
Blend the water, cashews, peanut butter, maple, and vanilla until completely smooth. Add the cacao powder and coconut oil. Blend to combine. Pour the filling over the crust. Spoon a small blobs of peanut butter on top and use a chopstick to swirl it in. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
Peanut butter drizzle
1 tablespoon wild jungle peanut butter
2 teaspoons maple syrup
1 teaspoon cashew butter
3/4 teaspoon water
Whisk all ingredients together in a small bowl. Drizzle around the edge of the chilled cake.
1/4 cup wild jungle peanuts
Arrange the peanuts around the top edge of the cake.
Drizzling the peanut butter sauce over the edge of the cake adds a special touch!
Recipe by Chef Heather Pace, www.sweetlyraw.com