I have so much to share with you in today’s post! A few weeks ago I gave you all a little teaser on Instagram that I’d be giving away a copy of Emily von Euw’s AMAZING book, Rawsome Vegan Baking. Well, today is that day folks. 🙂 Emily was super sweet in also giving me the opportunity to share a recipe from the (un)cookbook with you.
If you don’t already have your hands on this book, I need to tell you how impressive it is. When I received the book, I sat next to my son on the couch and we flipped through the pages. Page after page, he kept exclaiming, “that looks sooooo delicious!”. Emily’s photos are mesmerizing, deep, dark and drool-worthy, and there’s a lot of them. There’s so much to explore, from raw cakes, cupcakes, bars, pies, tarts, ice cream and more. I had Sonny’s help in making a few very easy recipes, including the S’mores Cupcakes and also the Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate. How good do those sound? Seriously – amazing! They are very kid-friendly, and so much healthier than your typical desserts.
The recipes do not require any weird kitchen equipment or too much time, except for the occasional overnight freezing which takes zero effort 🙂 and the use of a dehydrator, which I do not have. The recipes are made from nuts, seeds, fruit, coconut, cacao and other superfoods. They do not contain dairy, refined sugar, processed flours, eggs, or gluten. They do contain tons of flavour and are awe-inspiring. And finally, they are completely raw, so no cooking required.
I really received this book at the perfect time, I’ve just recently started experimenting with raw baking and despite my initial doubts, it is SO easy and way more impressive than any ordinary dessert. I’ve served my Very Berry Raw Pie so many times, and it’s always such a crowd-pleaser. Today, I am sharing an incredible recipe from Emily’s book, a Vanilla Chocolate Chunk Cheesecake with Peanut Butter. I mean, seriously, without even going any further, how amazing does this sound?
This was a very simple recipe to make, and I already had all the ingredients on hand, which you most likely would as well. The only thing I did different from the recipe was instead of drizzling the peanut butter overtop the cake, I spread it right on. PB lovers over here, what can I say.
- 1 cup oats
- 1 cup pitted dates
- 2 bananas
- 1/4 cup melted coconut oil
- 2 cups raw cashews
- 1 1/2 cups pitted dates
- 1/4 cup preferred liquid sweetener (optional; I used about 1-2 tablespoons maple syrup)
- Seeds from 1 vanilla pod
- 1/4 cup cacao or carob powder (I used cacao powder)
- 3 tablespoons raw peanut butter
- 3 tablespoons raw chocolate (see below)
- Raw Chocolate:
- 1/4 cup cacao powder
- 1/2 cup melted coconut oil
- 1/3 cup preferred liquid sweetener
- Mix all ingredients together until smooth
- To make the crust:
- Pulse the oats into flour in your food processor. Add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge.
- To make the cheesecake:
- Blend all ingredients, except the cacao powder, until very smooth, using as little water (or maple syrup) as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener. This is your vanilla layer.
- Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender/food processor and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight then drizzle with peanut butter and chocolate the next day. Enjoy!
I spread the peanut butter right onto the cake, rather than drizzling, just to get more of a peanut butter flavour.
You’ll need to prepare it the day before you wish to serve it, because it needs to set in the freezer overnight. That’s the longest part of the recipe, and it takes zero effort. 🙂
Don’t forget to also enter the giveaway below for your chance to win a free copy of Rawsome Vegan Baking! Good luck to all. It’s open worldwide so share with your friends. Contest closes Friday, May 30th at noon.