Coffee & Peanut Butter Cheesecake

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.


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Base Ingredients:

  • 1 cup almonds

  • 1/2 cup walnuts

  • 1 cup coconut, shredded

  • 1/2 cup Pure Harvest rice malt syrup

Coffee Ingredients:

  • 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 

Chocolate Ingredients:

  • 1 block Loving Earth dark chocolate block


  1. In a blender add all of the coffee ingredients and blend together until smooth. Pour into a silicon tin and freeze for 2+ hours.

  2. In a blender add all of the peanut butter ingredients and blend until smooth. Pour over the espresso layer and freeze for 2 hours.

  3. 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.

  4. In a saucepan on low heat melt the chocolate block. Pour over the cake.

  5. Store in the freezer and remove to the fridge 30 minutes before serving.

  6. Enjoy.