I took my first yoga class in college as an elective class. It was a gateway to this world I never knew. I completed the class and did not actually pursue more practice. However, I have always taken random classes with girlfriends and any time free classes are offered in my area I sign right up. However, of late, I have regularly (at least 2 times a week) been going to hot yoga classes at a studio down the street from my house. I have literally never felt so enlightened in my life. I have finally reached the place where I can let go and reach tranquil meditation without any other thoughts entering my brain. It is amazing. I am transforming my body while nurturing my mind. To me, it is the coolest thing as it feels like an indulgence, a mini getaway even, when in reality it is one of the healthiest things out there for my mind and body.
Which actually leads me to this cheesecake: while it tastes and seems like a naughty indulgence, it is actually a healthy and hearty treat that you can eat guilt free! Much like my new addiction to yoga, this cheesecake nurtures your body while appearing to be a luscious escape. Creamy (like- SO creamy) peanut butter filling with a chocolaty crust, topped with chocolate chips and coconut for a little added texture….mhmmm….
I know when my sweet tooth hits, it is generally because I have had a rough day and want a little something to take the edge off…..lots of time that turns out to be wine as it is both sweet and alcoholic….but I am trying to cut back on my alcohol consumption. Ironic because I just got back from Mexico and literally drank the entire time….I find this hilarious at the moment…MOVING ON….try this cheesecake as a way to satisfy your sugar craving, be it because you had a bad day or just because you have a never ending sweet tooth. You can eat it and not feel guilty about it when you pull on your favorite pair of skinny jeans! Also, you can eat it for breakfast….because who doesn’t want cheesecake for breakfast?!
- 1 cup dates (soaked for 10 minutes in water and pits removed)
- 1 cup rolled oats
- ¼ cup cocoa powder
- 3 tbs melted coconut oil
- 1 ripe banana
- 1½ cup soaked cashews
- ½ cup soaked dates
- ¼ cup coconut oil
- 1 tsp vanilla
- ¼ cup maple syrup or agave
- 1 cup peanut butter
- ½ cup canned full fat coconut milk (the top part of the can that is thick and chunky)
- Splash of almond milk
- Vegan chocolate chips and/or coconut flakes
- Add the soaked cup of dates to a food processor and pulse a few times. Next add your rolled oats, cocoa powder, and coconut oil. Pulse until ingredients are combined. They should be tacky to touch, if not add a bit more coconut oil.
- Once combined, press mixture into the bottom and sides of a GREASED pie pan. If you do not grease it, when the pie freezes, it is more difficult to get the pie out. It can be done, but you will need big muscles.
- Once your crust is pressed evenly throughout the pie pan, move on to the filling. Combine all ingredients in a high power blender like Vitamix. You will likely need to blend, stir, blend, stir, until the mixture is fully combined. It will be considerably thick. By the end of blending, my mixture was able to blend itself without my stirring.
- Pour filling into pie crust and spread evenly. If you chose to add chocolate chips and coconut flakes, sprinkle these on top now. Place in freezer and freeze for at least 4 hours but best overnight. Pie may need to sit out for 10 minutes before cutting.