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Raw Peanut Butter And Chocolate Ganache Cheesecake With Raw Chocolate 'buttercream' Icing
RAWBERRY FIELDS24Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup oats
- 1 cup dates
- 3 Tbsp. liquid coconut oil (you may need to add a little more if your base is too dry to stick together)
- 2 Tbsp. maple syrup (or other liquid sweetener)
- 4 cacao powder (generous tablespoons of, or to taste!)
- 2 cups cashews (soaked in water for at least 4-6 hours, I soaked mine overnight.)
- 1 lemon (juiced, roughly ¼ cup)
- 5/16 cup coconut oil (melted)
- 1/2 cup full fat coconut milk (leave the coconut can in the fridge and scoop out the cream on top to make a richer filling)
- 1/2 cup maple syrup (OR other liquid sweetener)
- 5/16 cup peanut butter
- 1 cup dark chocolate (dairy-free, OR dark chocolate with a high cocoa content, chopped into chunks)
- 5 Tbsp. full fat coconut milk (warmed to a simmer)
- 2 Tbsp. peanut butter
- 1/2 tsp. nutritional yeast
- pinches salt
- 1 dash maple syrup (OR preferred sweetener)
- 1 tsp. vanilla extract
- 60 grams cacao powder (roughly 5 tbsp)
- 118 mL liquid coconut oil
- 115 grams maple syrup
- 1 can full fat coconut milk (OR carton of coconut cream)
- 4 Tbsp. cacao powder
- 4 Tbsp. maple syrup
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