Raw Peanut Butter Chocolate Cheesecake
Prep time
Total time
Recipe type: Clean Treats
Serves: 12-18 pieces
  • Base
  • 5 organic medjool dates
  • ¾ cup desiccated coconut
  • 1 cup almond meal
  • ¼ cup raw cacao butter, melted
  • 2 tbsp raw cacao powder
  • Cheesecake
  • 2½ cups raw cashews, soaked overnight
  • ¾ cup organic peanut butter
  • ¾ cup raw cacao butter, melted
  • ½ cup rice malt syrup
  • ¾ cup coconut yoghurt
  • Chocolate Coconut Topping (not raw)
  • 200g dark chocolate (dairy free)
  • 250g coconut yoghurt
  • Chocolate Drizzle (raw)
  • 4 tbsp organic coconut oil, room temperature
  • ⅓ cup rice malt or coconut syrup
  • ¼ cup raw cacao powder
  1. Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.
  2. To make the base, place the coconut butter, dates, desiccated coconut and almonds in a food processor and whiz to a coarse paste. Press firmly and evenly into the prepared pan, then transfer to the freezer to firm up.
  3. For the cheesecake filling, place the raw cacao butter, rice malt syrup, peanut butter, coconut yoghurt and (drained) cashews in a clean high-speed blender and whiz to a smooth paste. Spread the mixture evenly over the chilled base, then return to the freezer to firm up.
  4. For the chocolate coconut topping, first melt the dark chocolate. Add the coconut yoghurt gradually and whisk until smooth (tip – easiest with the coconut yoghurt at room temperature so it doesn't split the melted chocolate). Set aside.
  5. Use a hot knife (dip into boiling water and dry with a tea towel in between slices), to cut the cheesecake into pieces.
  6. Spoon the chocolate coconut topping into a piping bag and decorate each piece as you wish!
  7. Keep frozen or refrigerated until ready to serve.
Recipe by The Whole Food Guide at https://thewholefoodguide.co/recipes/raw-peanut-butter-chocolate-cheesecake/