Loving this recipe from The Conscious Foodie! She sent it our way a few weeks ago which got us thinking – got a ‘fertile food’ recipe you think is a ripper you’d like us to feature? Send it through for our consideration – sharing is caring after all!
The Conscious Foodie’s Choc Peanut Butter Cheesecake
1 cup nuts (I used pecans)
1 cup pitted fresh dates
1 tablespoon melted coconut oil
3 cups raw cashews soaked for 4 hours in filtered water and drained
1 cup melted coconut oil
1 cup filtered water
1 cup pure maple syrup
3/4 cup organic peanut butter
1/4 teaspoon vanilla powder
5 tablespoons raw cacao powder
Process the 3 base ingredients in a food processor until the mixture starts to stick together. Press mixture into a round cheesecake tin. Place base into the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. Pour choc peanut butter mixture onto the base and set in the fridge overnight. Enjoy!
Emily is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts.