This amazing looking cheesecake was one of the pudding options of a hotel we were on holidays, and I had to ask the chef how it was made! He very kindly gave me the recipe. Absolutely amazing!!
1 cup oats
1 cup medjool dates
1/4 cup coconut oil
2 cups cashews
2 cups medjool dates
1/4 cup agave nectar
beans from one vanilla pod (or 1 tsp of vanilla extract)
1/4 cup raw cacao powder
1 tbsp of coconut oil
1 tbsp raw cacao powder
one tbsp stevia
3 tablespoons peanut butter
To make the crust: process the oats and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge.
To make the cheesecake: blend all ingredients, except the cacao, until smooth.
Add a little bit of water, just enough to keep your cheesecake creamy.
Take out half the batter and put in a bowl.
Add the cacao in the remaining batter that is still in your blender and blend until it's incorporated.
Spread the vanilla layer and the chocolate layers on your crust, alternating a few times.
Set in the freezer overnight.
For the chocolate topping: mix the coconut oil with the cacao and stevia in a sauce pan, bring to boil and then let it cool until room temperature.
Drizzle the cheesecake with peanut butter and chocolate topping in the next day.
We post in our blog lots of healthy recipes that you can do yourself at home.