Chocolate and Peanut Butter No-Cheese Cake

Chocolate and Peanut Butter No-Cheese Cake

Nutty, creamy, rich - YUM! I used to have an aversion to no-cheese cheesecakes. I didn't think that anything could replace the real thing, and maybe that’s true. Regardless, this frozen, vegan, cake alternative is one of the best desserts I've ever had. The trick is in not expecting a cheesecake, but simply frozen deliciousness that never needed cheese to complete it in the first place.

This cake is assembled fast if you have a food processor, and the only drawback for impatient types like me is the time it takes to freeze before it can be eaten.

Chocolate and Peanut Butter No-Cheese Cake

Chocolate and Peanut Butter No-Cheese Cake

Yield

Makes 8 large pieces

Prep time

Active time:

Total time:

How it's made

Note: Soak cashews the night before, or for at least 1 hour before making this cake.


Crust

2 cups pitted dates

 

Place in a food processor and blend for 3 minutes. When done, place in a 9 inch round spring form pan, spread into an even layer, and then place in the freezer while the filling is being made (at least 30 minutes).

2 cups raw walnuts

¼ cup coconut flakes

 

Filling

1½ cups raw cashews, soaked overnight or at least 1 hour in boiling water

 

Place in a food processor and process until smooth. Take the crust out of the freezer and pour the filling on top of the crust.

½ cup maple syrup

⅓ cup full fat coconut milk

⅓ cup Coconut Peanut Spread (or store-bought peanut butter)

⅗ tbsp melted coconut oil

 

⅔ cup Hazelnut Chocolate Spread (or store-bought)

 

Drop chocolate spread 1 tbsp at a time into the filling and with a toothpick or a wooden skewer create swirls.

 

Place the cake back into the freezer and leave until firm, 1½ - 2 hours. Once ready to eat, take out of the freezer and let the cake sit at room temperature for about 15 minutes so that it is easier to cut. Remove the sides of the pan, cut, and enjoy!

Helpful tips

This cake tastes best if eaten within a week of making.