Nicole Maree’s Peanut Butter Cheesecake


Dairy-free and ultra-delicious. A rich chocolate base topped with a creamy peanut butter layer and finished with a crunchy chocolate top. This is a peanut butter lover’s dream – and all vegan!

For the base:
• 200g raw walnuts
• 100g raw buckwheat kernels
• 40g cacao powder
• 120g soft medjool dates, pitted
• 1 teaspoon vanilla extract

For the filling:
• 300g raw cashew nuts
• 150ml maple syrup
• 165g pumpkin pureé
• 170g natural smooth peanut butter
• 200ml coconut cream
• 1 teaspoon vanilla extract

For the peanut topping:
• 120g crushed peanuts
• 20g vegan milk chocolate, roughly chopped
• 30ml maple syrup
• 1/4 teaspoon ground sea salt

1 Put the cashew nuts for the filling in a large bowl and cover with boiling water. Soak for at least 30 minutes.
2 Line the base and sides of a 20 cm wide × 7 cm deep round springform cake tin with baking paper.
3 Blend the walnuts, buckwheat kernels, cacao powder, dates, vanilla and 20 ml water in a food processor and blitz until you get the texture of crumbs that stick together when pressed.
4 Using a wet spoon, press the mixture onto the bottom of the prepared cake tin and put in the freezer while you prepare the filling.
5 Drain and rinse the soaked cashew nuts very well. Blend the cashew nuts, maple syrup, pumpkin purée, peanut butter, coconut cream and vanilla in a food processor or high-speed blender until very smooth.
6 Pour the filling over the base and smooth the top evenly. Put in the freezer for 2 hours to set.
7 To create the peanut topping, mix the peanuts, chocolate, 20 ml water and maple syrup in a medium saucepan over a low heat. Mix until golden, fragrant and the chocolate has dissolved. Remove from the heat and add the sea salt, mixing well.
8 Pour the topping on top of the cheesecake and gently spread to create an even layer. Return the cheesecake to the freezer for 2 hours.
9 Carefully remove the cheesecake from the tin, discard the baking paper and transfer to a serving plate.
10 Allow the cheesecake to stand at room temperature for 30 minutes. Slice and enjoy!
11 Store the remaining cheesecake in an airtight container in the freezer for up to 1 month.

Recipe courtesy of Nicole Maree, extracted from The Healthy Convert. © Hardie Grant

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