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4 layer vegan PB and chocolate cheesecake.

OK. THIS CAKE. LIFE CHANGING.

It was my hubby’s birthday yesterday and I decided to take on a little project and develop this recipe. Based on the amount of time I had to get this thing ready yesterday, I had one shot and basically had to hope for the best. Thank GOD it turned out the way it did. It was perfect. Not too sweet, perfectly chocolatey, vegan, gluten free and enjoyed by all. I couldn’t ask for anything else!

photo property of @sincerely_les

Today I have plans to get 2 workouts in and do some painting out in the fitness studio. I paint. A lot. SOS.

Make the best of your day and have a great one!

Sincerely,

Les xo

photo property of @sincerely_les

Ingredients:

Brownie layer:

  • 1 can of blackbeans (rinsed and drained)
  • 3.5 tbsps coconut oil
  • 1 cup pitted medjool dates
  • 1/2 cup gluten free rolled oats
  • 1/2 cup cacao powder
  • 1/2 cup unsweetened almond milk
  • 2 flax eggs (2 tbsps flax 6 tbsps hot water and let sit for 10-15 mins)

Chocolate cheesecake layer:

  • 3/4 cup raw cashews (soaked in boiling water for 2-4 hours)
  • can of coconut cream (scrape the cream from inside of the can and leave the water: approx 2/3 cup)
  • 1/2 cup pitted medjool dates
  • 1/2 ripe avocado
  • 1/3 cup cacao powder
  • 1/4 cup melted coconut oil
  • 1/2 cup vegan chocolate chips
  • juice from half a lemon
  • pinch of sea salt

Peanut Butter cheesecake layer:

  • 1 cup raw cashews (soaked in boiling water for 2-4 hours, and then drained)
  • juice from 1/2 a lemon
  • 1/3 cup coconut oil (melted)
  • coconut cream (2/3 cup, same as above)
  • 1/2 cup maple syrup
  • 1/3 cup smooth natural peanut butter
  • pinch of sea salt

Chocolate Shell:

  • 1/2 cup vegan chocolate chips
  • 1 tbsps coconut oil
  • Sun butter vegan cups

Method:

Brownie layer:

Preheat oven to 350 F

Grease a 9 inch springform pan with coconut oil. In a high speed blender, add all brownie ingredients and blend until smooth. If the mixture is too thick, add a little more almond milk. Spread in the bottom of the pan in an even layer and bake for 35-40 mins until a toothpick inserted into the center comes out clean. Set aside and allow to cool.

Chocolate cheesecake layer:

In a high speed blender, blend all the ingredients (except the chocolate chips) until smooth (about 3-4 minutes). Fold in the chocolate chips and poor the mixture on top to the brown layer. gently shake the pan to even out the layer and place in the freezer to set (about an hour).

Peanut butter cheesecake layer:

While you’re waiting for the cake to set, make the next layer by blending all the peanut layer in a high speed blender for 3-4 minutes. pour over chocolate later and shake to settle and even our peanut butter layer. Return the cake to the freezer for 2-3 hours.

Chocolate Shell:

Once the cake as set well, and is frozen, gently remove spring form and release the cake. In a microwaveable bowl, place chocolate chips and coconut oil in microwave on high for 1-2 minutes. Stop the microwave in 30 second increments and give the mixture a stir. Once melted, remove from microwave and stir well. Pour the mixture onto the centre of the cake and allow it to spread out and spill over the sides It will begin to harden right away. crumble some sun butter cups and arrange around the cake while the shell is still soft. Return the cake to the freezer.

Remove the cake form the freezer 2 hours before serving. Serves about 16 ( a little goes a long way as this cake is rich and decadent). ENJOY!

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