Bula Peanut Butterer

Raw Cookie Dough Cheesecake Slice

Serves: 10

Brownie Base Ingredients

  • 1/2 cup hazelnuts
  • 1/3 cup buckinis 
  • 1/3 cup desiccated coconut 
  • 3 tbsp cacao powder
  • 2 tbsp coconut nectar
  • 1 tbsp coconut oil

Cookie Dough Filling Ingredients

  • 1 cup raw cashews (soaked for 3-6 hours)
  • 1/2 cup coconut yoghurt
  • 1/2 cup medjool dates 
  • 2 tbsp Pic's Almond Butter
  • 1 tbsp mesquite powder
  • 1 tbsp hulled tahini
  • 1 tbsp coconut oil 
  • 1/3 cup filtered water
  • 1/4 tsp Himalayan salt
  • 80 grams raw chocolate, roughly chopped 

Directions

  1. Combine all ingredients for the base in a high power blender and blend until smooth.
  2. Press into the base of greased and lined square spring form cake tins (16cm x 16cm) and set aside while you make the cookie dough filling.
  3. Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).
  4. Transfer to a mixing bowl and stir through chocolate. 
  5. Spoon on top of the base and place in the freezer for 4-5 hours or overnight to set.
  6. Allow to thaw before serving and drizzle with additional raw chocolate (optional). 

 

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