Raw Vegan Peanut Butter & Jam Cheesecake

This raw vegan cheesecake is my most beautiful vegan cheesecake I have created to date. The colour combinations as well as the peanut butter and jam drizzle make this creation look like a piece of art.



This "cheesecake" is both vegan and gluten free and uses only healthy ingredients. No unnecessary fats or sugars are used in this recipe. That is probably one of my favourite things about vegan desserts is that they are not low calorie by any means but the calories you are consuming are all clean and good for your body.



I am personally not a vegan but love to create desserts following vegan standards. They look beautiful and taste beautiful, my family and I both enjoyed this "cheesecakes" and I hope you will too.



Ingredients:

Crust:

1 c. almonds

2/3 cups oats

5 dates

1/3 cup coconut oil

1-2 tbsp. honey

Filling:

1 1/2 cups coconut cream

1 1/4 cups cashews, soaked for at least 4 hours

1 cup raw peanuts, soaked for at least 4 hours

approx. half a cup water

1/3 cup coconut sugar

2-3 tbsp. honey or maple syrup

1 tso. vanilla

1/2 cup strawberries

approx. 1/4 cup jam of your choice

approx. 1/4 cup all natural peanut butter

1. First combine all crust ingredients in a food processor, process until a crumb like texture is reached. Press into the bottom of a 7inch spring form pan.

2. Combine all filling ingredients together in a food processor, except the strawberries. Process until smooth. Remove half the filling (peanut butter filling) and place in a bowl. Add the strawberries to the remaining filling and blend until fully incorporated.

3. Alternate between the peanut butter filling and the strawberry filling, placing it on top of your crust one tablespoon at a time to create a swirl effect. Continue with this process until all filling is used up.

4. Swirl 1/4 cup of jam and 1/4 cup of peanut butter on top of your "cheesecake", place it in the freezer for at least 4 hours, then enjoy!