-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE (makes 6)
| 15g | coconut oil (melted) |
| 35g | agave syrup or maple |
| 20g | peanut butter |
| 100g | oat flour |
| PB CARAMEL LAYER | |
| 3 | tbsp peanut butter |
| 1 | tbsp coconut oil (melted) |
| 2 | tbsp agave or maple syrup |
CHEESECAKE LAYER
| 100g | CASHEWS (soaked) |
| 200g | coconut milk (1/2 can, thick white part) |
| 1.5 | tbsp coconut oil (solid) |
| 80g | agave syrup or maple |
| 60g | frozen raspberries or fresh |
RASPBERRY JAM
| 80g | frozen or fresh raspberries |
| 2 | tbsp agave syrup |
| 2 | tbsp chia seeds |
Sunday's are for 4 layers of peanut butter and raspberry jam heaven.
A crumbly, nutty, oaty base, thick layer of peanut butter caramel, creamy raspberry cheesecake, topped with raspberry chia jam and a peanut butter caramel drizzle. Sprinkled with salted and roasted blanched peanuts, extra peanut butter caramel drizzle and freeze dried raspberries.
METHOD
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
- Combine the pb caramel ingredients until smooth and fill each cup with 1. 5 tbsp, spread evenly. Freeze for 20 minutes until firm
- Soak cashews in boiling water for 1 hour or in cool water for 8 hours.
- Blend cheesecake mixture until smooth and fill the cups to the top. Freeze for 20 minutes until firm
- For the jam, heat the raspberries in a saucepan until soft and crush with a fork. Mix in chia seeds and agave syrup, then leave to thicken for 15 minutes.
- Top cheesecakes with raspberry jam, remaining peanut butter caramel drizzle, peanuts and raspberries. Ready to eat! Refrigerates for 2-3 days.