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Coconut Raw Cheesecakes with Chocolate Peanut Frosting

These raw cheesecakes combine coconut cream, mixed berries and a chocolate peanut frosting to make a healthy, no-bake treat that is vegan friendly and the perfect summer dessert. 

Total time includes freezing time.

Course Dessert
Cuisine American
Keyword coconut cream, healthy desserts, no bake, raw cheesecake, salted chocolate, summer desserts, vegan desserts
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 12

Ingredients

For the crust:

  • 1/2 Cup Dry-roasted peanuts 2.5oz
  • 1/3 Cup Lightly packed dates roughly chopped (55g)
  • 1/4 Cup Better Body Foods PB Fit Chocolate Powdered Peanut Butter
  • 1 Tbsp + 1 tsp Water

For the middle:

  • 1 1/2 Cups Coconut cream * 345g
  • 3 Tbsp Better Body Foods Agave

For the topping:

  • 1 Cup Better Body Foods PB Fit Chocolate Powdered Peanut Butter
  • 4-5 Tbsp Water depending how much agave you use
  • Better Body Foods Agave to taste

Instructions

  1. Place the peanuts into a large food processor and process until broken down and crumbly.
  2. Add in the chopped dates, chocolate powdered peanut butter and water and process until mixed and the mixture begins to form large crumbles.
  3. Transfer to a medium bowl and work with your hands until the mixture sticks together in a ball.
  4. Divide the dough between 12 muffin cavities, which is about a lightly heaping 2 tsp of dough per cavity. Press down to make a crust at the bottom of each cavity. If the dough begins to stick to your fingers, just wash them and dry them. This makes it a lot easier to press out.
  5. Place the coconut cream, along with the agave into a large bowl. Using an electric hand mixer, beat until well mixed and the coconut cream is fluffy, scraping the sides down as necessary. Gently fold in the berries.
  6. Divide the mixture between the muffin cavities, filling about 2/3 of the way full. Place into the freezer until completely firm and set, about 2 hours.
  7. Once the cheesecakes are frozen, use a sturdy, sharp knife and firmly press it into the side of one of the cavities. Once you loosen one side, the cheesecake should pop right out of the tin.
  8. Mix together all of the topping ingredients, sweetening to taste. You want the topping to be pretty thick, so add water accordingly. Pipe (or spoon) onto all of the cheesecakes.
  9. DEVOUR. **

Recipe Notes

*You will need just over 1 can of coconut cream if you chill coconut milk over night. If you use straight up canned coconut cream, it's about 1 1/2 cans.
**You may need to let them sit at room temperature for a few minutes before serving, depending on what texture you prefer.