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.
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