I absolutely agree with Martyna from Wholesome Cook on this one - yes, a cheesecake can be both delicious and good for you.

When a copy of Martyna’s new e-book - Guilt Free Desserts landed in my inbox it was this recipe that I kept flicking back to - Peanut Butter & Chocolate Cheesecake. 

Impressive to say the least this not so traditional cheesecake utilises one of my favourite ingredients and turns it into a star.  The use of avocado here creates a moorish dessert that is also no bake and dairy free provided you can get your hands on some vegan chocolate.  Me personally, I just went with regular organic chocolate.  What could be more perfect, right!

Included in the book is also a host of other food bloggers who specialise in whole food and allergy friendly cooking and Wholepromise is part of that with its “Macadamia Cacao Icecream”.   We were so excited when Martyna asked us to contribute.

 If you haven’t got your hands on your copy of Guilt Free Desserts then skip on over to Wholesome Cook right now to pick up your own personal copy and brace yourself for some drool worthy recipes that are minus the guilt yet still full of pleasure.  Perfect timing for Easter I would think.


Peanut Butter & Chocolate “Cheesecake”
Prep Time 20 mins
Chilling 4 + hours
Total Time: 4 hours 20 mins
Serves 8 - 10

Ingredients

For The Crust:

2 cups raw pecans
1 Tbsp raw cacao powder
2 tsp coconut oil
2 tsp vanilla extract
1 Tbsp maple syrup

For The Cheesecake Filling:

1 1/2 cups avocado flesh (from about 2 medium avocados)
2 Tbsp organic smooth peanut butter (i used crunchy)
2 tsp raw cacao powder
2 tsp non-dairy milk (i used almond)
2 tsp maple syrup
1/2 tsp freshly ground sea salt
125 g [ 1/4lb] vegan and gluten free low sugar chocolate ( I used regular chocolate)

Instructions:

Line the base and sides of a 20cm (8in) springform tin with baking paper

To Make The Crust:

1. Process pecans in a food processor until roughly chopped.  Add the remaining crust ingredients and process further to combine into a moist crumbly consistency.
2. Spoon crust misture over the base of the tin and spread out evenly, pressing the crust down firmly and into the edges of the tin.
3. Place tin in the fridge for 10 minutes for the crust to set.

In the meantime make the "cheesecake” filling

1. Place all ingredients (except for the melted chocolate) into the bowl of a food processor or your handheld blender (chopping attachment).  Process until smooth and creamy.
2. Add melted chocolate to the avocado mixture. Process until smooth and well combined.

To Assemble The Cheesecake:

1. Pour filling into the prepared tin lined with the pecan crumb base.  Cover the cake with cling film and place in the freezer for at least 4 hours before serving

To Serve:

1. Remove the ‘cheesecake’ from the freezer about 10 minutes before serving (shorter in summer, longer in winter).  Slice and serve.