This flavour combo is incredible. Coffee and peanut butter raw, gluten free, dairy free, refined sugar free cheesecake. It’s perfect in cupcake sizes or as a full cake.
1 cup almonds
1/2 cup walnuts
1 cup coconut, shredded
1/2 cup Pure Harvest rice malt syrup
1.5 cups Califia Farms Espresso almond milk (found at Coles, long life milk isle)
1.5 cups cashews
1/4 cup Loving Earth coconut sugar
Peanut Butter Ingredients:
1.5 cups almond milk
1 cup cashews
1 jar Pics peanut butter
1/4 cup Pure Harvest rice malt
1 tsp vanilla essence
1 block Loving Earth dark chocolate block
In a blender add all of the coffee ingredients and blend together until smooth. Pour into a silicon tin and freeze for 2+ hours.
In a blender add all of the peanut butter ingredients and blend until smooth. Pour over the espresso layer and freeze for 2 hours.
In the blender add all the base ingredients and blend until well combined. Evenly spread the mixture and firmly press it down on top of the cake layers. Freeze for 2 hours.
In a saucepan on low heat melt the chocolate block. Pour over the cake.
Store in the freezer and remove to the fridge 30 minutes before serving.