Refined sugar free, no bake chocolate and peanut butter cheesecake
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Ingredients
Crust
3/4cup - oats — rolled
2/3cup - desiccated coconut
1/2cup - dates — Medjool, pitted
1/4cup - macadamia nuts
2Tbs - water
Filling
1 1/2cup - bananas — chopped
1/2 - avocado — large
2Tbs - sugar free peanut butter — extra
2Tbs - coconut oil — melted
1Tbs - cocoa powder
Method
For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray.
Press the mixture into the tin to form an even layer.
For the filling, place everything in a food processor and blend until smooth.
Spread this over the crust and smooth it out.
Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife.
Refrigerate for at least 2 hours or overnight before serving in slices.
Tip: You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.
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