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Raw Vegan Chocolate Peanut Butter Cheesecake

View InstructionsBack to all recipes

Preperation

15 minutes

Cooking Time

40 minutes

Makes

4 servings

Good For

Dessert

Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.

Ingredients

  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled

Base:

  • 1 cup dates
  • 1/2 cup almonds

Chocolate Layer:

  • 2 bananas
  • 2 cups cashews, soaked for 2 hours
  • 3 tablespoons cacao powder
  • 2 tablespoons maple syrup

Peanut Butter Cups:

  • 1/4 cup + 2 tablespoons coconut oil, melted
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • Peanut butter

Method

  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Blend together the base ingredients and spread at the bottom of a parchment paper lined 6 inch round pan. Set aside.
  2. Blend chocolate layer ingredients together until a smooth texture is reached. Pour mixture into the pan covering the base and place in the freezer for 8 hours, or overnight.
  3. Line mini cupcake tins with cupcake cases.
  4. Mix together the coconut oil, cacao powder, and maple syrup.
  5. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up.
  6. Remove from the freezer and spoon a small amount of peanut butter in the middle of the cups.
  7. Pour the rest of the chocolate over top of the peanut butter to cover completely and place in the freezer for 20-30 minutes to set.
  8. Once everything is completed, remove the cheesecake and peanut butter cups from the freezer.
  9. Place the peanut butter cups on top of the cheesecake however you’d like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top.
  10. Drizzle more peanut butter on top if desired.
  11. Serve, enjoy!

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