Peanut Butter Protein Cheesecake with Peanut Butter Carmel Sauce

So here it is. My first raw vegan treat recipe for the year, its been too long between sweet posts! Ive had a couple of people ask my for this recipe so its time I delivered. I agree with you all that raw treats that are based on peanut butter and chocolate are delicious, it definitely has a place in many peoples hearts!

Peanut butter not only tastes amazing in raw vegan sweets, it actually has many health benefits for us, yay!! However (I know there is always a but!) peanut butter is quite high on calories and fat which is why it is good enjoyed in moderation. Though is saying this favourite spread for many of us contains phosphorus which is great in assisting the body to grow healthy cells and bones, while helping cells produce energy. It has shown that peanut butter can help in improving ones blood sugar levels. Another great benefit is that peanuts include nutrients like magnesium, niacin, Vitamin E and polyunsaturated fats which contribute to boosting a healthy heart. It is however important to buy a good brand peanut butter with out the add sugars and preservatives.


  • 500g dates
  • 1/3 cup walnuts
  • 400g soaked cashews in coconut milk, preferably overnight.
  • 1/2 cup coconut cream (just use the cream off the top)
  • 1/4 cup rice malt syrup
  • 1 cup coconut oil melted
  • 1 teaspoon vanilla bean
  • 1/2 cup peanut butter
  • 2 tablespoon of an organic vegan Vanilla Protein Powder


  • Line a rectangular baking tray with grease proof paper or lightly grease your individual mounds with coconut spray or oil.
  • Blend together the dates and walnuts in a food processor for a few minutes until combined well together. Press down the date mixture into pan.
  • Clean out the food processor
  • Blend together on a high speed the soaked cashews, coconut milk, rice malt syrup and coconut oil until well combined and looks creamy, I use a thermomix and can take around 5 minutes, you will have to scrap down the sides a couple of times.
  • Add in the peanut butter, vanilla bean and protein powder mix for a minute until combine.
  • Pour mixture over the date base and place in the fridge until set. This can take around 6-8 hours. Or you can place it in the freezer for a few hours.

For the caramel peanut butter sauce to place on top of your cheesecake I blended together

  • 1/4 cup coconut oil
  • 1/2 cup plus 2 tablespoon peanut butter
  • 3 tablespoon maple syrup
  • 1/2 teaspoon vanilla essence

Then on top of your peanut butter sauce drizzle some vegan raw chocolate and crushed peanuts. The raw chocolate recipe can be found on one of my earlier blogs. I hope you enjoy these with your loved ones. They are also suitable to freeze if they last that long!! Don’t forget to tag me in your beautiful creations.

Enjoy your day x

Categories: Blogs, Raw Sweets

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