Raw PB & J Swirl Cheesecake

I am in love with anything peanut butter and jelly (or jam actually because I like my fruit a little chunky). Last year I was on a pb & j dessert kick and had made a pb & j cheesecake and it was divine!  Although far from raw or vegan...lots of dairy in that cake.  I have recently been craving pb & j so I thought this weekend was the perfect opportunity to revamp that cake and recreate it as raw vegan! 

So I got to work.  First thing first, whipping up a batch of raw peanut butter, second, I decided to use raspberries for the jam.  I had used grapes last time, but concorde grapes are not available here this time of the year like frozen raspberries are.  Plus, my Mother always used raspberries so I consider them the classic pb and j pairing.

I used peanuts in the crust and made two creamy dreamy fillings, one rasberry and one PB.  I thought about layering the cake, but swirls it was since I find them so much prettier and afterall, a pretty cake is important.  Also, the cake needed swirls of pb and jam as well...because I cannot get enough. 

I shared it with Eric and we were both in awe of how scrumptious it was.  Move over non-raw/vegan cake from last year this one was 10 times better.  I have to admit, it was quite addictive and I did not just enjoy a small piece...it deserved another. We both went back for seconds not even giving it a second thought. I have a feeling I will never tire of peanut butter and jelly (jam), the five year old that lives inside me will not let me.  Plus it is damn delicious, especially with your own home made peanut butter.

Raw PB & J Swirl Cheesecake
Makes one 6 inch cheesecake

Crust:
1/2 cup raw peanuts or pecans, soaked and dried

1/2 cup sprouted buckwheat, dried in the dehydrator (or additional pecans)

1/2 cup shredded dried unsweetened coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

Filling:

2 cups young coconut meat (or if unavailable 2 cups soaked cashews, drained)

3/4 cup raw cashews (soaked at least 4 hours and drained)
3/4 cup raw peanuts (soaked at least 4 hours and drained)

1/2 cup coconut water (or filtered water)

1/2 cup raw coconut nectar or agave nectar or raw honey

1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

1/2 tsp sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1/2 cup fresh organic raspberries (or frozen and thawed, drained well)

Swirl:

1/4 cup fresh organic raspberries (or frozen and thawed, drained well)

1 Tbsp raw coconut nectar or raw agave nectar or raw honey

1/3 cup raw peanut butter

1 Tbsp raw coconut nectar or raw agave nectar

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process peanuts, buckwheat, and sea salt in a food processor until  it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and peanuts and combine them with coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor, and divide into 2 bowls. Add one back to the food processor and add 1/2 cup raspberries. Process until smooth and scrape back into the bowl.
For the raspberry swirl, puree the 1/4 cup of raspberries with 1 Tbsp coconut nectar.
For the peanut butter swirl, whisk together the 1/4 cup raw peanut butter and coconut nectar.

To assemble cheesecake, drop half the filling by the 1/2 tspful over the crust randomly alternating between the peanut butter and raspberry. Drop 1/2 the raspberry puree mixture by the 1/2 tspful over the filling in the pan, and do the same with the peanut butter mixture, then drop the remaining cheesecake fillings over it by the Tbspful randomly to fill the pan. Tap lightly on the counter to level, then drop the remaining raspberry puree and peanut butter mixture by the 1/2 tspful over the top. Swirl with a knife or a thin stick, and place in the freezer for about 4-6 hours to firm up. Once set, serve! Store remaining cheesecake in the fridge.