Vegan Peanut Butter Chocolate Banana Cheesecake Makes one 6 inch cake Crust: 3/4 cup roasted unsalted peanuts 1/8 teaspoon sea salt 3 soft medjool dates, pitted and chopped Filling: 1 1/2 cups raw cashews (preferably soaked overnight, drained) 1 cup roasted unsalted peanuts (preferably soaked overnight, drained) 1/4 cup plus 3 Tbsp coconut water 2 Tbsp lemon juice 1/3 cup plus 3 Tbsp agave nectar 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid) 1/2 teaspoon sea salt 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping) 2 small ripe organic bananas, cut into chunks 2 Tbsp organic smooth peanut butter 1/3 cup unsweetened cocoa powder Swirl: 1/4 cup smooth organic peanut butter 2 tbsp agave nectar 1 tsp pure vanilla extract Cream Topping: 1/4 cup raw cashew pieces (preferably soaked overnight) 1/4 cup coconut water 1/4 cup plus 2 Tbsp fresh young coconut meat 1 tablespoons agave syrup 1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling) 2 Tbsp coconut oil (warmed to liquid) Spray a six inch spring form pan with coconut oil spray (or other oil spray) and set aside. To prepare the crust, process peanuts and sea salt in a food processor until the peanuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan. Set aside. To make filling, drain cashews and peanuts and combine them with coconut water, lemon juice, agave nectar, coconut oil, sea salt, vanilla and bananas and peanut butter in a food processor and blend until smooth and creamy. Remove the filling from the food processor and divide evenly between 2 bowls. Place half back into the food processor and add the cocoa powder. Puree until smooth. Whisk swirl ingredients together. Drop the filling alternating between the plain and chocolate(in about 3 tbspful amounts) over crust in pan, as well as 3 tsp amounts of the peanut butter swirl until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level) and swirl with a knife to create marbling. Place in the freezer until it is set, 6 hours. To make topping, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency. Place in a pastry bag and pipe decoratively on top of the cheesecake. Keep refrigerated.
Posted on: Sun, 12 Oct 2014 08:12:49 +0000
Trending Topics
Recently Viewed Topics
© 2015