Oh my chocolate, my sweet peanut butter, my heavenly cheesecake. Come forth and meld into perfection!
I seriously sigh just thinking about this tart. Creamy, peanutty cheesecake cream, rich and crunchy chocolate coconut base, and a dark chocolate drizzle. Sigh again.
Full of proteins and fats, and free from any refined-white-wheaten flours, this cake also offers a heap of vitamins and minerals from the cocoa, peanut butter, and coconut. It is incredibly satisfying and moreish at the same time, though I can’t say how that works!
The wonderful fats from peanut butter, cream cheese, butter, coconut and cream all create that wonderful feeling of satiety, but I can’t say I stopped at one piece 😉
I used crunchy peanut butter, made from 100% peanuts, but smooth would probably be better for a perfectly uniform texture. I actually liked the tiny specks of crunch, left after pulverising the cream – the choice is yours!
This recipe can be gluten-free, low-carb, and egg-free.
Preparation time: 30 minutes (plus refrigeration)
– 3/4 cup thread coconut
– 1/2 cup coconut flour
– 1/2 cup cocoa powder
– stevia, to taste, or 3 Tablespoons dextrose
– 50 grams butter, softened
– 250 grams cream cheese, chopped
– stevia, to taste, or 2 Tablespoons each dextrose + rice malt syrup
– 1 teaspoon vanilla essence, or good grinding vanilla bean
– 3 rounded Tablespoons natural peanut butter
– 100 ml cream
– 2 Tablespoons coconut oil, melted
– 2 Tablespoons cocoa powder, extra
– stevia, to taste, or 2 teaspoons dextrose, exta
1. To make crust, grease a 20-22 cm round pie dish with butter and preheat your oven to 200 degrees Celsius. In a food processor, place the coconut, coconut flour, cocoa, stevia/ dextrose, and butter. Blitz until crumbly clumps form, and press into the pie dish.
2. Bake for 10 minutes, until the coconut has turned golden-brown and the crust has puffed slightly. Remove from the oven and cool.
3. In the rinsed out food processor bowl, place the cream cheese, extra stevia/ dextrose + rice malt syrup, vanilla, and peanut butter. Blitz until completely smooth. Add the cream, and process until the mixture is light and creamy (don’t over-process, or the cream will curdle!). Pour and scrape the cheesecake cream onto the cooled base. Cover and refrigerate for at least 2 hours.
4. Mix together the extra coconut oil, cocoa powder, and stevia/ extra dextrose to form a sauce. Drizzle this over the chilled tart, in a haphazardly artistic fashion. The cold cream will ‘freeze’ the chocolate. Serve with yoghurt if desired, and enjoy! 🙂