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Peanut Butter & Chocolate Cheesecake

This delightful masterpiece unfolds layers of creamy bliss, where the velvety fusion of cashew and coconut meets the indulgent embrace of peanut butter. Adding a touch of luxury, a chocolate infusion awaits, promising depth and sweetness in every bite. Crafted with love and ingenuity, this cake isn't just a treat for the taste buds, it's a celebration of homemade excellence.

Peanut Butter & Chocolate Cheesecake

This recipe of Peanut Butter & Chocolate Cheesecake

makes 12-16 slices of cake


  • Scale

  • Food Processor

  • High-Speed Blender

  • 8-9 Inch Cake Tray

  • Baking Paper

  • Spatula

  • Spoon


  • 150g Almonds

  • 150g Dried Coconut

  • 100g Dried Figs / Dates / Apricots

  • 3 tablespoon Water


  1. Combine almonds, dried coconut, and figs in a food processor.

  2. Add 3 tablespoon of water and blend it again to achieve a sticky, dough-like consistency.

  3. Line a baking tray with parchment pape and transfer the mixture to the tray and spread it evenly.

  4. Use your palms to press it firmly, and smooth it out with the back of a spoon.

  5. Set asiade until ready to use.


  • 250g Cashew Nuts (soaked)

  • 200g Coconut (frozen or fresh)

  • 250g Water

  • 200g Peanut Butter

  • 150g Coconut Oil

  • 50g Cacao Butter

  • 10g Maca Powder

  • 15g Lucuma Powder

  • 60g Maple Syrup

  • 80g Coconut Sugar

  • 15g Tamari

  • 10 drops Vanilla

  • 10 drops Caramel or Butterscotch Oil


  1. Place all ingredients except coconut oil, peanut butter, and cacao butter in your blender. Start blending at a low speed and gradually increase to high until the mixture is smooth. Add coconut oil and cacao butter, blend again to combine.

  2. Take half of the cream mixture, add 65g of cacao powder, and blend until smooth.

  3. Pour the peanut butter cream over a cake tray lined with baking paper. Add a handful of chopped peanuts and goji berries on top. Freeze until set.

  4. Add chocolate layer by pouring it over the set base. Sprinkle with cacao nibs for a delightful crunch. Return to the freezer or fridge to set.

  5. Once fully set, remove the cake from the freezer. Allow it to defrost slightly before slicing. For a clean cut, heat your knife and wipe it before each slice.

For this recipe I have used essential oils from Medicine Flower - Aromatherapy Essential Oils (

Adding maca and lucuma to your cakes isn't just about flavor; it's a nutritious boost that transforms your sweet indulgence into a wholesome treat.

Maca Power:

  • Energy Booster: Maca is renowned for its natural energy-enhancing properties, providing a gentle pick-me-up without the jitters.

  • Nutrient-Rich: Packed with vitamins, minerals, and antioxidants, maca adds a nutritional punch to your cakes.

Lucuma Loveliness:

  • Natural Sweetness: Lucuma brings a unique, caramel-like sweetness to your cakes, allowing you to reduce added sugars without compromising taste.

  • Rich in Nutrients: High in fiber, antioxidants, and essential vitamins, lucuma contributes to the nutritional profile of your desserts.

Together, maca and lucuma not only elevate the flavor profile of your cakes but also introduce a spectrum of health benefits, making your indulgence a guilt-free delight. So, go ahead, sprinkle a little magic into your baking and savor the goodness!

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