Raw Triple Nut Butter Chocolate Cheesecake

cheesecake
Here is a thing. I have a really really bad sweet tooth. I love chocolate, cakes, parfaits, puddings and the list is endless. However, during my health journey I’ve realized that I don’t have to say no to desserts I just have to make them from pure, natural ingredients and my body is going to thank me for it. Big time!

There are no words to describe how good this cake is. Actually, I’m sitting here now for more than 30 minutes thinking what to write into this post. I just don’t know how to put into words how awesome this raw chocolate cheesecake is. I mean come oooon! We are putting here together nutbutter and chocolate, quite a rocking combination. This cake is just so rich, fudgy and will melt in your mouth. Believe me, one bite and you are going to be a firm believer of raw, vegan cakes.

Peanut butter cheesecake
The secret ingredients are creamed coconut, avocado and fresh dates. By the way you totally have to try fresh dates, they are perfect to sweeten your dessert (or your days) and totally taste like caramel. Sweet, gooey and oooh soo good for you. Unfortunately, eating healthily doesn’t mean that you don’t have to control yourself as dates and nut butters are quite high in calories. However, they also rich in minerals, vitamins, fibre and protein which is key for a balanced diet. So brings on those jars and those sticky sweet treats.

Keen nut butters
I must say Flavrbox has a very good foodie eye to include such fantastic products into their monthly selection. For this recipe I used a triple nut butter made of almonds, hazelnuts and macadamia nuts from Keen Nut Butters , which is just totally awesome. I think because of the higher fat content of the macadamia nuts, it is more creamier and richer. You can use any nut butter for the top layer such as almond butter or good old peanut butter. Once you’ve made the cake try to control yourself and wait for the cooling time. It’s worth it and one serving will satisfy any sweet cravings and not to mention please the crowd you are serving to.

Raw Triple Nut Butter Chocolate Cheesecake
Serves 8
Rich, fudgy and decadent raw chocolate tart with a triple nut butter layer on top (raw, vegan, gluten free, paleo)
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Prep Time
45 min
Total Time
4 hr 45 min
Prep Time
45 min
Total Time
4 hr 45 min
399 calories
45 g
0 g
24 g
8 g
8 g
106 g
149 g
33 g
0 g
14 g
Nutrition Facts
Serving Size
106g
Servings
8
Amount Per Serving
Calories 399
Calories from Fat 201
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 149mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 9g
35%
Sugars 33g
Protein 8g
Vitamin A
2%
Vitamin C
4%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 100g fresh dates, pitted
  2. 150g almonds
Chocolate layer
  1. 170g avocado
  2. 3 tablespoons raw cacao powder
  3. pinch of salt
  4. pinch of pepper
  5. 100g creamed coconut, solid
  6. 120g fresh dates, pitted
Peanut butter layer
  1. 65g natural peanut butter, smooth
  2. 100g creamed coconut, solid
  3. pinch of salt
  4. 45g fresh dates, pitted
Instructions
  1. Start by preparing the crust. Put the dates (100g) and almonds into a food processor and blend until it comes together into a sticky dough. You are going to have bigger almond pieces which we totally want here, just to have that extra crunch.
  2. In a muffin tin or a small round cake tin, press your base firmly and put it in the fridge.
  3. For the chocolate layer place avocados, cacao powder, dates, salt, pepper and coconut cream into the food processor. Press start and be patient. It's going to take a while for the coconut cream to get actually creamy. Scrape down the sides if needed and do not add water.
  4. Once you have your fluffy & thick chocolate cream, spread it in an even layer on top of your base. Place the cake back to the fridge.
  5. For the peanut butter layer add all ingredients into your food processor and blend until smooth. Same again, be patient.
  6. Once the chocolate layer hardened a bit, spread the peanut butter layer on top and put it back in the fridge at least for 4 hours, preferably overnight.
  7. Take the cake out of the fridge 10 minutes before serving allowing time to melt a bit. In this way you can cut the slices cleaner and sharp.
  8. Serve cold with crushed almonds and extra cacao powder.
Notes
  1. *Chocolate and water are not friends. Do not put water into the chocolate cream.
  2. *I bought solid coconut cream which you can cut into small chunks or even better grate it on the bigger side of the greater. This way your food processor is going to need less time to make the cream actually creamy.
  3. *Feel free to melt the coconut cream before adding although in this case allow more cooling time.
  4. *You can use a round cake tin to have traditional triangle slices, 18cm or 20cm would work perfectly.
beta
calories
399
fat
24g
protein
8g
carbs
45g
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The Foodcrafter http://www.thefoodcrafter.com/
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