Chocolate Peanut Butter Raw Cheesecake

Ingredients

Base
1 cup desiccated coconut
1 cup rolled oats
1 cup soaked dates
1/4 cup of smooth peanut butter
1 Tbsp coconut oil
Pinch of salt

Filling
1 cup of soaked raw cashews (either overnight or 30 minutes in boiling water then drained)
1 cup of our Chocolate Coconut Yoghurt
1/4 cup of smooth peanut butter
1 Tbsp coconut oil
1/3 cup of maple syrup

Topping
100g dark chocolate
1 Tbsp coconut oil

Method

Line the base of a loaf tin with baking paper and grease the edges with a little coconut oil.

To make the base add all the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily. Add the mixture to the loaf tin press down firmly, and place in the freezer to set.

While this layer is in the freezer you can make the chocolate, peanut butter filling. Place the cashews, chocolate coconut yoghurt, peanut butter, maple syrup, and coconut oil into a high-speed blender and blend until smooth and creamy.

Pour the filling over the base and allow to set in the freezer overnight or for at least 4 hours.

Once this layer has set, melt the dark chocolate and pour over the slice. Pop back in the freezer for another couple of hours to set

Make sure you take it out of the freezer for an hour or so before you serve it.