Raw peanut butter and chocolate ganache cheesecake with raw chocolate 'buttercream' icing
Serves: 1. Just kidding, you should get about 10 big slices out of this. Although no judgement if you want to eat the whole damn thing yourself! Just let me know so I can award you with a medal! I used a 7.5″ (19cm) springform pan to get a nice deep cheesecake.

There are a lot of different parts to this cheesecake, so to make it easy for you, I’ll break up the recipe below. This was you can easily eliminate elements of this cheesecake if you want to.
Cacao, date and oat base
  • • 1 cup (90g) oats
  • • 1 cup (175g) dates
  • • 2-3 tbsp liquid coconut oil (you may need to add a little more if your base is too dry to stick together)
  • • 2 tbsp maple syrup (or other liquid sweetener)
  • • 3-4 generous tablespoons of cacao or cocoa powder (or to taste!)
Peanut Butter Cheesecake Filling
  • • 2 cups (290g) cashews, soaked in water for at least 4-6 hours (I soaked mine overnight).
  • • 1 lemon, juiced (roughly ¼ cup)
  • • ⅓ cup (80ml) melted coconut oil
  • • ½ cup (118ml) + 2 Tbsp full fat coconut milk (leave the coconut can in the fridge and scoop out the cream on top to make a richer filling)
  • • ½ cup (118ml) maple syrup OR other liquid sweetener
  • • ⅓ (80ml) cup raw peanut butter OR peanut butter with no added ingredients such as palm oil or sugar. It should just be peanuts and maybe a little bit of salt.
Chocolate Ganache
  • • 1 cup (160g) dairy-free dark chocolate OR dark chocolate with a high cocoa content(chopped into chunks)
  • • 5 tbsp full fat coconut milk, warmed to a simmer
Raw Peanut Butter Cups
  • • 2 tbsp peanut butter
  • • ½ tsp Nutritional yeast
  • • Pinch of Salt
  • • Dash of maple syrup OR preferred sweetener
  • • 1 small teaspoon of vanilla extract
Chocolate Coating
  • • 60g (roughly 5 tbsp) cacao powder
  • • 118ml (½ cup) liquid coconut oil
  • • 115g maple syrup
Raw Chocolate Buttercream
  • • 1 can of full fat coconut milk OR carton of coconut cream
  • • 4 tbsp cacao OR cocoa powder
  • • 3-4 tbsp maple syrup
Cacao, date and oat base
  1. Process the oats and dates until they stick together.
  2. Add the coconut oil, maple syrup and cacao powder. Continue to process until the mixture sticks together when pinched between your fingers. If it doesn’t, add another tbsp of coconut oil.
  3. Press into the bottom of a spring form pan and put in the fridge whilst you make the cheesecake.
Peanut Butter Cheesecake Filling
  1. Place your drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter into your blender and mix until you have a really smooth and creamy mixture.
  2. You need to make sure you get it really smooth so you get a nice silky, cheesecakey texture. If your mixture is too thick, add a bit more coconut milk or oil to help things blend a little easier.
  3. As with all raw food, you can taste and adjust the amount of peanut butter or maple syrup to your preferences.
  4. Pour on top of crust and gently bash the tin on top of your kitchen table to remove any air bubbles. You may need to do this a couple of times to make sure they’re all gone.
  5. Place the cheesecake in the fridge whilst you make the chocolate ganache.
Chocolate Ganache
  1. Place the coconut milk in a small saucepan and bring to a simmer on the hob.
  2. Place the chocolate in a small bowl and pour the warm coconut milk over the top.
  3. Leave for 4-5 minutes to allow the chocolate to melt.
  4. Being to stir gently until smooth. If the chocolate has not completely melted, boil some water in a kettle and pour boiling water into a large bowl. Place the bowl of chocolate and coconut milk into the larger bowl and stir until smooth.
  5. Place ganache mixture into a jug and pour in a spiral shape into the peanut butter cheesecake filling mixture.
  6. Using a toothpick, create spirals in the mixture until you have made a pattern you like. I watched a couple of YouTube videos on how to do this and it is very easy!
Raw Peanut Butter Cups
  1. Make chocolate mixture by stirring together the cacao, coconut oil and maple syrup.
  2. Place 1 tsbp of the chocolate into the bottom of a small cupcake case. Make sure you put enough in to cover the bottom of each case. You should have over half your mixture left by the end of this stage.
  3. Put the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
  4. Stir together all the ingredients for the peanut butter filling in a bowl.
  5. Take the peanut butter cup cases out of the fridge, and put a small amount of the filling in the bottom of each case. Make sure it does not go right to the edges of the case.
  6. Cover with the remaining chocolate and put them in the freezer to harden.
Raw Chocolate Buttercream
  1. Place can of coconut milk in the fridge overnight. Scoop off the creamy layer on top and place in a bowl. I actually bought a carton of coconut cream instead! Yay for being lazy!
  2. Stir in cacao and maple syrup until the mixture turns into a smooth, creamy and fluffy buttercream.
  3. Adjust cacao and maple syrup to your taste.
  4. Place a small amount of the mixture into a piping bag and slowly pipe small swirls around the edge of the cheesecake. Don’t put too much of the mixture in the bag at once or it will melt with the heat from your hands!
  5. FINALLY. I hope you are all still with me, hang in there, you are nearly done and peanut buttery deliciousness is nearly here!
  6. Chop some peanut butter cups up and place them on top. I added a few cacao nibs for some crunch too.
This cake will keep for a couple of months in the freezer in an air-tight box. Defrost for 3-4 hours before eating.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2015/04/raw-peanut-butter-and-chocolate-ganache/