Double Chocolate, Banana Peanut Butter Cake (Vegan)

Crust:

1 cup Raw Jungle Peanuts (soaked for a day and dried over night or dehydrated)

2 tbsp of Almond Butter

4 Medjool Dates

A pinch of Sea Salt

Banana White Chocolate Filling (Layer 1):

2 Bananas 

1/2 cup Coconut Oil

1/2 cup Raw Cacao Butter

3 Dates

1/2 cup soaked and drained Raw Cashews

Peanut Butter Filling (Layer 2):

1 cup Peanut Butter (Unsweetened/Natural)

6 tbsp of Soy Lecithin

2 tbsp Coconut Oil

1 cup Unsweetened Almond Milk

3 Dates

Chocolate Gnash Topping:

1/2 cup Maple Syrup

1/2 cup Raw Cacao Powder

1/2 tsp of Raw Vanilla Powder

A pinch of Sea Salt

Instructions:

1) Soak Cashews and Jungle Peanuts throughout the day.  Remove the Jungle Peanuts, pat them down and leave them covered by a dry towel to dry up a bit over night.  Let the cashews continue to soak in the fridge.

2) The next day, blend the dry Jungle Peanuts in a food processor with the rest of the crust ingredients until smooth and it seems to bulk up around the sides.  Press that into the bottom of a springform pan that has been greased with Coconut Oil.  Place that in the Freezer.

3) In a high speed blender, mix all of the Banana White Chocolate layer until smooth.  If using a regular blender or one without a plunger, it's a good idea to boil some water, place a metal bowl over the boiling water and allow just the Cacao Butter and Coconut Oil to melt for easier blending.  Stir constantly if you choose this method.  When this layer is mixed, remove the base from the freezer and pour this layer on top.  Spread it evenly to the edges with a spatula or spoon and shake the tray a bit for a more even finish.  Place it back in the freezer.

4) Clean the blender and you're ready for the second layer.  Mix everything but the Soy Lecithin in the Peanut Butter filling layer until smooth.  Then add the Lecithin and blend again until it's thoroughly mixed.  Remove cake from the freezer and pour this layer onto, again, spreading it with the same technique mentioned above.  Place it back in the freezer.

5) Clean the blender once more and it's time for the Gnash Topping.  Mix all 3 ingredients and mix thoroughly. Remove cake from the freezer and cover with this final layer, starting at the centre and spreading it out with a spoon slowly.  Place it back in the freezer for an hour for quick setting or let it sit in the fridge overnight before cutting.

Note:  Since the Bananas will brown, this cake should be consumed within 4-5 days and be kept refrigerated.

Enjoy! :)

Raw Vegan Chocolate Orange Mango Cheesecake

This cheesecake is punk taste test approved! Vegan ponx potluck anyone? 

Crust: 
1 1/4 cups Pecans
5 medjooll dates
Pinch of sea salt
2 heaping tbsp raw Cacao powder

Base Filling:
250g raw organic cashews (Soak overnight and drain to use)
3 Oranges juiced with pulp
THe zest of 1 orange
30 drops od sweet citrus essential oils
1/3 of a lemon juiced
Light pinch of turmeric for colour
1/2 tsp fresh ginger
1/2 tsp cinnamon
1 tsp Cardamom
1 tbs soy lecithin
1/2 cup coconut oil
1 tbsp Maple Syrup

Top Layer:
The Zest of 1 orange
1 orange
2 heaping tbsp Chia seeds
1 small Mango

Instructions 

1) Mix all base ingredients in a food processor till everything is mixed evenly.
It should stick together when squeezed.  If it doesn't add more dates one at a time.
Press flat into the bottom of a spring form pan and set aside.

2) In a high speed blender or food processor (regular blender is not strong enough to blend that cashews finely)
Blend everything until smooth.

3) Pour this on top of the base and place in the freezer while you make the top layer.

4) In a blender, Blend chia, orange and zest until the chia is fully broken down.
add mango and blend for a second or two at low speed so that it's still a bit chunky.

5) Pour this mixture on top of the base filling.

6) If you're going to be serving it soon after you can place it in the freezer to solidify faster.
If not, let it set in the fridge overnight.