Have you ever had Baker’s Square Reese’s chocolate peanut butter pie? Oh my god. As a kid I would beg to go there just so I could have THAT dessert! Well, obviously it’s not a lifestyle habit…anymore…so I changed it up and gave my tastebuds the same great taste but made it raw, vegan and gluten free. This one is an absolute crowd winner! Your friends and family will be knocking down your door for more, guaranteed!
P.S. Don’t tell them it’s healthy until they’re on their second piece 😉
What You’ll Need:
9 Inch cheesecake pan
Food processor or strong blender
20 oz glass jar or cup for soaking the dates
Measuring cups and spoons
2 Tbsp Cocoa or cacao powder (I use cacao)
1/2 Cup Cashews
1/2 Cup Shredded Coconut
1/8 tsp Salt
8 Dates or 1/2 Cup (Soaked in warm water for an hour)
3 Tbsp Coconut oil
2 Tbsp Agave
1 Tbsp Cacao Powder
1/2 bag of chocolate chips + 1 tbsp coconut oil
Peanut Butter Layer
These measurements are for both layers of the cake. If you have a strong blender you can make this in one batch. Otherwise, I suggest splitting these ingredients in half so you don’t overheat your blender.
2 Cups of creamy peanut butter
6 bananas OR 600 grams of banana
2 Tbsp Liquid vanilla
1 Tbsp Powdered vanilla (adding too much liquid makes the cake more liquid-y so I swapped for some powdered vanilla)
1/2 tsp salt
1/2 Cup Coconut Oil
2 tsp Agave
2 Tbsp Chocolate or Cacao powder
9 tsp of Peanut butter powder
Start by pitting the dates and soaking them for an hour in warm water.
For the crust:
Once the dates are soaked add all the ingredients for the crust into the blender or food processor.
Spray the cheesecake pan with cooking spray. (I prefer sprayable coconut oil ;)) Using the spatula, scoop out the crust and start pressing it into the cake pan. The crust will be a little sticky. If you want, put it in the freezer for 10 minutes before spreading it on the greased cheesecake pan. Once the crust is set, put it in the freezer until the next portion of the cake is ready.
Place all ingredients in a small saucepan and leave the heat on low. Watching and mixing it as you work on the PB layer.
Peanut Butter Layer
Mix the powders and salt together and set aside. Blend the rest of the (wet) ingredients. Slowly start to add the dry ingredients and continue blending until mixed.
I use a high powered blender and mix it just like this. You can also blend the wet ingredients and then transfer them into a mixer and slowly add the dry ingredients. Or, you can split the PB ingredients in half and make 2 separate batches. There’s two layers to this cake so both make sense. It’s up to you : )
Layer by layer…
Take the crust out of the freezer and spoon half of the PB mixture on top. Place in freezer for 15 minutes.
Then…spread the chocolate layer on top…back in freezer for 10 minutes
Then…spread the rest of the PB layer on top…back in freezer for 15 minutes
For the topping:
Melt the chocolate chips and add 1 Tbsp of coconut oil. The oil just makes the chocolate easier to cut 😉 Spread on top of the cake and set it in the freezer for 1 hour or in the fridge overnight. Take out of the cold 5- 10 minutes before serving.
You can store it in the freezer up to a month. I’ll slice up what’s left after serving and freeze it in pieces so I can just grab a slice and thaw in the fridge whenever I want.