Peanut Butter "Cheesecake"
Currently writing this blog post as I eat this cheesecake. Damn it's good..
Let me be honest with you. The best part of having a food blog is obviously the part when you get to eat all of your creations!
I collaborated with Fatso high performance peanut butter to bring you this recipe. Collaborations are always fun because I get to try out new products and then have some fun with them. The reason behind this collab is for a keto event that is happening on Tuesday, December 10th at Community Natural Foods 10th Avenue from 5-7pm. So if you're in Calgary and want to try this recipe before you make it, here is your chance! The recipe is completely vegan and has non-keto and kept friendly options, and so long as you have a high speed blender it is incredible easy to make! It takes time, but good things take time don't you know?
Since the cashews are fermented, that also makes this recipe gut health friendly! Fermented foods are great for replenishing the gut microflora with good bacteria. Having a healthy digestive system and balance microflora helps to boost the immune system, produce serotonin and increases the absorption of nutrients absorbed into the body. Ever been told you're supporting gut and immune health while eating cake? No? Didn't think so.
This peanut butter cheesecake is very high protein and high fat (good fat) and is very dense and rich. You won't need to eat a lot of it as you will get full quickly! It doesn't necessarily have to be eaten as a dessert.. Post workout, lunch, snack, breakfast... I'm not judging!
For the cheesecake:
3 C cashews
1/3 C water (plus more if needed)
1 1/2 tbsp nutritional yeast
1 1/2 tbsp nutritional yeast
2 capsules probiotics
1/2 tsp salt
1 1/2 C peanut butter (I used Fatso salted caramel high performance peanut butter)
1/4 C cashew milk (or other dairy free milk)
1/4 C + 2 tbsp maple syrup
liquid monk fruit extract for additional sweetness (optional)
for the crust:
1 1/2 C almond flour
1 C pecans
1/4 tsp salt
1/4 C coconut oil
for the chocolate drizzle:
1/3 C chocolate chips
1 tbsp coconut oil
Just a heads up that this recipe takes >1 day to make due to the soak time for the cashews as well as the overnight fermentation process.
To make this recipe friendly while following a ketosis diet: Omit the maple syrup and only sweeten with liquid monk fruit extract. If you do this, I would suggest adding a little more cashew milk to make it thinner and easier to mix (although personally I think that 1/4 C of maple syrup distributed throughout the entire cheesecake would still consider it keto friendly as there are no carbohydrates in the cake). I would use the Lily's or Krisda brand sugar free chocolate chips for the chocolate drizzle.
Soak 3 C of cashews in water for ~8 hours. If you need to soak them faster, you can boil water and soak them in that, and this will cut soak time down by about 4 hours. Strain and rinse cashews before blending.
In a high speed blender (I used my Vitamix), blend cashews, water, nutritional yeast and salt until very smooth. You might need to add more water. Start by adding small amounts (1 tbsp) at a time until desired consistency is reached. Break apart 2 probiotic capsules and blend into the thick cashew base. Transfer to a medium sized bowl, cover with saran wrap to prevent a "crust" and put in the oven to proof over night (about 12 hours is a good time for the cashew "cheese" to begin to be tangy.
While the cashew "cheese" is fermenting, make your crust. Preheat the oven to 350° and line an 8x8 spring form pan with parchment paper (trust me-this makes it easier to cut the pie later). Process the almond flour, pecans and salt in a food processor until the pecans resemble a flour and is incorporated with the almond flour. Add coconut oil and make your dough. Firmly press into the pan, poke the crust all over with a fork 4-5 times and bake for 10 minutes. Let cool.
Once you feel that the cashew base is slightly tangy and fermented enough, transfer it to a large mixing bowl stir in peanut butter, oat milk, maple syrup and liquid monk fruit (if using). The mixture will be very thick so put some elbow grease into it. Pour on top of crust and spread even with a spatula. Place in the freezer to set for 2-3 hours.
To garnish the peanut butter cheesecake with chocolate, simply melt the chocolate chips with coconut oil over low heat in a small pan. Drizzle over cheesecake before slicing and serving. Enjoy!
Enjoy! Remember that if you make this recipe to leave a comment to let me know what you think, and/or if you post on Instagram to tag me @wholisticfoodie #wholisticfoodie