Ever so occasionally, I get a client who decides to stop playing small and start living large. Hayleigh is one of those people. She's taken her passion for food and talent for making incredibly delicious recipes and turned it into The Wholefood Table. And today, I'm lucky enough to be sharing one of her recipes right here for you to try.
Enjoy, beautiful!
PEANUT BUTTER CHEESECAKE
BASE
- 1/4 cup desiccated coconut
- 1/3 cup almond meal
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil
FILLING
- 1/2 cup organic peanut butter
- 1/4 cup coconut cream
- 1/4 cup soaked raw cashews
- 1-2 tablespoons maple syrup
- 1 tablespoon warm water
CHOCOLATE DRIZZLE
- 2 tablespoons coconut oil
- 2 heaped teaspoons raw cacao powder
Preheat your oven to 180 degrees.
Blitz the base ingredients together in a food processor until completely combined.
Press into a lined baking tin - square or round.
Base for 20 minutes or until golden brown then remove from over and allow to cool completely. Alternatively, you could keep this raw and simply freeze the base.
Blitz together the filling ingredients until creamy and smooth.
Pour on top of cooled base and allow to set in the fridge overnight.
Combine chocolate ingredients and drizzle over the cake once out of the mould.
You could double or triple this recipe for a larger cake, but it's very decadent so a little slice goes a long way!
Recipe thanks to The Wholefood Table
