Vegan Peanut Butter Blackberry Raw Cheesecake
Ingredients
Crust
- 1 cup | 130g pumpkin seeds
- 1/3 cup | 40g cacao nibs
- 2 tbsp raw cacao powder
- 1/2 tsp cinnamon
- Pinch pink salt
- 8 dates pitted and chopped
- 1 tbsp agave
Peanut butter layer
- 1/2 cup | 75g cashews, soaked
- 1 tsp vanilla bean paste
- 1 1/4 cup | 300g coconut cream
- 2 tbsp | 80g natural smooth peanut butter
- 1/4 cup | 70g pure maple syrup
Blackberry jam layer
- 2 cups | 300g blackberries
- 1/2 cup | 100g Moscovado or coconut sugar
- 1 tbsp corn starch
- 1/4 tsp lemon juice
- 1/4 tsp ground cinnamon
Blackberry layer
- 1/4 cup | 65g homemade blackberry jam
- 2 tbsp coconut oil, melted
- 125g | 1 cup cashews, soaked
- 1 cup | 240g coconut cream, room temp
- 1/4 cup | 70g pure maple syrup or agave
- 2 tsp pink pitaya powder (optional, for the color)
Preparation
Place all the ingredients in a food processor and blend until a sticky dough forms. Press the dough into a 16-cm spring pan and place into the freezer whilst making the filling.
Blackberry jam
Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form.
Place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch.
Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes.
Stir in cinnamon. Remove from heat and allow to cool.
Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Peanut butter layer
Whisk coconut oil and peanut butter until smooth.
Place the mixture in the food processor together with the coconut cream, soaked cashews, vanilla and maple syrup.
Blend until completely smooth. Pour the filling over the base and place in the freezer to set for about 1 hour.
Blackberry jam layer
Reserve 1/4 cup of the jam for the blackberry layer.
Pour 1/2 cup of jam over the peanut butter layer.
Place the cake back in the freezer to set.
Blackberry layer
Blend the soaked cashews, coconut cream, reserved blackberry jam, maple syrup, and optional pitaya powder until smooth. Pour over the set jam layer and freeze until firm.
