|Suitable for vegans.|
For the crust:
1 cup oats
1 cup dates
For the cheesecake:
1/4 cup melted coconut oil
2 cups cashews
1 1/2 cups dates
1/4 cup liquid sweetener, like maple syrup
Beans from one vanilla pod (or 1 teaspoon vanilla extract)
1/4 cup cacao or carob powder
3 tablespoons raw chocolate
3 tablespoons peanut butter
Blend oats and dates together, press into bottom of a spring form pan and leave in the fridge to set.
Blend bananas, coconut oil, cashes, dates, sweetner and vanilla together. Add water if necessary to keep it creamy, but not too much as it will be too runny. Take out half of this mix and put in a bowl.
Add cacao or carob powder to remaining mix and blend until mixed through.
Now, add layers of each mix on top of eachother to the base.
Leave in the fridge overnight.
Drizzle with warm peanut butter and chocolate the next day to serve.