Peanut Butter and Jelly Cheesecake

Makes one 6-inch cake

 

Crust:

 

1/4 cup finely shredded coconut

1/2 cup organic gluten-free rolled oats, or quinoa flakes

1/4 cup pitted Medjool dates (if not soft, soak them in filtered water

first and drain well)

1 Tbsp organic peanut butter

1/8 tsp sea salt

 

 

Filling:

 

1 cup full-fat coconut cream

1/4 cup maple syrup

1 tsp pure vanilla extract

1/8 tsp sea salt (or to taste

1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid

1/2 cup fresh organic raspberries or strawberries

1/4 cup smooth organic peanut butter

 

 

Swirl:

 

1/3 cup organic raspberry or strawberry jam

1/3 cup peanut butter

 

 

Instructions:

Grease a 6-inch spring form pan and place parchment paper on the bottom.

To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

In the meantime, make the filling by combining all the ingredients in a high-speed blender or food processor, blending until smooth, except for the raspberries and peanut butter.

Split between two dishes.

 

Reintroduce one and blend until smooth, then transfer back into the dish using the blender along with the raspberries. In the other bowl, whisk together the peanut butter until thoroughly combined.

Using a tablespoon, pour half of each bowl of filling onto the prepared crust. After tapping the table haphazardly, scatter some jam and peanut butter on top, distributing them equally but also at random intervals of one tablespoon.

 

Swirl a couple times with a knife. Proceed to incorporate additional peanut butter and jelly into the leftover filling.

 

The cheesecake can be frozen for around four hours, or left overnight in the fridge if you're not in a hurry.

 

Take out of the freezer, de-mould, and savour!  Cake leftovers should be refrigerated.

I use full-fat coconut milk from Thai Kitchen.  Just make sure the brand you're using is thick at least two-thirds of the can should be thick if you're using a different one.

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