A healthy twist on a cheesecake. Smooth and creamy, each bite of this Peanut Butter Cheesecake is a delight!
Ingredients
Base:
1 and 1/2 cups ballBag mix
2 tablespoons runny coconut oil
Filling:
1 can organic full fat coconut cream, chilled
1 and 1/2 cups natural peanut butter
Method
Base:
Mix ingredients together in a bowl and press into a lined cake tin. Set in fridge or freezer until firm.
Filling:
To a large bowl add coconut cream and peanut butter, using an electric beater whisk until smooth and fluffy.
Pour over base, top with crushed peanuts and set in fridge.
Serves Approx
8
Thank you to The Fit Kitchen with Siobahn for this recipe!
the_gordons@outlook.com
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