Peanut Butter Cheesecake
Ingredients
- ingredients for the base of the cheesecake:
- 1 cup of raw peanuts
- 1 tbsp peanut butter
- 1 tsp cinnamon
- 1 cup of pitted medjool dates
- 1/4 cup melted coconut oil
- ingredients for the top of the cheesecake:
- 2 cups hazelnut milk or any vegetable milk
- 6g agar agar
- 2 cups peanuts
- 1 pinch of sea salt
- 3/4 cup of cacao powder
- 1/2 cup peanut butter
- 2 bananas
- toppings:
- 1 cup hazelnut milk or any vegetable milk
- 3 tbsp cacao powder
- 3 tbsp maple syrup
- 2g agar agar
- 1/2 cup salted peanuts
Preparation
Base: in a food processor, blend the peanuts until you get small (but not too small) pieces
Then add a tbsp peanut butter, a tsp cinnamon, a cup of pitted medjool dates and 1/4 cup melted coconut oil blend for 30 seconds until the dough is mixed
Add the dough to a cake mold and press it down until it’s firm and even
Put it in the freezer
Filling: you’ll need 2 sauce pans
Add a cup of vegetable milk with 3g of agar agar to each sauce pan and cook over medium heat until it starts to boil, the goal is to dissolve the agar agar into the milk
In a food processor, blend a cup of peanuts
Once blended, add 1/2 cup peanut butter and a banana, then add the milk with the agar agar from one of the saucepans
Put the mix back into the saucepan at medium heat and cook it for 5 more min
Pour the peanut butter layer into the mold, and keep it in the fridge to harden up, it will take 10 min
To make the chocolate layer, blend a cup of cashews, then add a pinch of sea salt, 3/4 cup of cacao powder and a banana, then add the milk with the agar agar from the other saucepan
Put the mix back into the saucepan at medium heat and cook it for 5 min, then set aside
Once the peanut butter layer is hard, you can add the chocolate layer and keep it in the fridge to harden up, it will take about 10 min
