This World Baking Day, we're bringing you a baked peanut butter and choc cheesecake topped with our brand new Peanut Caramel Bar, courtesy of @hollysoats.
70g pure fine oats (or use blended oats)
2tbsp granulated sweetener (I used Stevia)
60g chocolate digestive vegan protein
15g unsweetened cocoa powder
50g peanut butter powder + 75ml water
Pinch of salt
60ml water + more if needed to create a crumble
300g extra firm tofu
185g soy Greek yoghurt
35g vanilla vegan protein
40g granulated sweetener
20g peanut butter powder + 30ml water
Vanilla Flavdrops or 1tsp Vanilla essence
15g peanut butter powder + 2tsp water
15g unsweetened cocoa powder + 3tsp water + vanilla Flavdrops
40g blam peanuts
2 LoveRaw Peanut Caramel Bars
Preheat the oven to 140 degrees Celsius.
Combine biscuit base dry ingredients together. Add peanut butter and water to create a crumbly dough. Add more water if needed. Press into a lined 7" or 8" tin. I used 7".
Crumble tofu into a sieve and rinse with water. Press with a paper towel to remove water.
Blend cheesecake ingredients together until smooth. Pour on top of base.
Bake for 25-30 minutes. Remove and leave to cool. Once cooled, leave in the fridge for a minimum 4 hours.
Top with peanut butter and cocoa sauce. Sliced LoveRaw bar into 10 pieces and sprinkle peanuts on top.