Tuesday, January 21, 2014


If you love PB and Jam as much as chocolate you will LOVE this recipe. Gooey, rich brownie dough layered with a peanut butter-infused raw cheesecake mass topped with a mixed berries jam and brownie crumbles. This is too good to be true. The dough tastes like nutella, because I made it of hazelnuts, coconut and cacao. Honestly, I think this is the best raw brownie dough I have made so far.

The filling is pure creamy deliciousness and the combination of the berries jam and the peanut butter is heavenly - fruity and rich at the same time.
And of course there had to be crumbles. We Germans just love crumbles on every kind of cake ;)

I had too stop myself from eating all four of them in a second and enjoyed one with some more mixed berries jam and a cup of herbal tea. This was soo good! If you want a special raw treat, try this recipe. It is easy to prepare, keeps for 3 days in the fridge and for 2 weeks in the freezer and is made of only raw produce.

For one 6 inch square form

Brownie dough
1 cup hazelnuts
3/4 cup shredded coconut
4 pitted medjool dates
3 T raw cacao powder
1 t pure vanilla extract
1 t cinammon powder
1 pinch sea salt

Peanut butter cheesecake filling
1/2 cup raw cashews, soaked overnight
1 small ripe bananas
1-1.5 T raw peanut butter
2 pitted medjool dates
1/2 t sea salt
1-2 T water

Mixed berries jam
1 cup frozen mixed berries
1 t raw coconut nectar
1 t pure vanilla extract
1 pinch sea salt
1/4 cup water

For the brownie dough, process hazelnuts into flour. Add shredded coconut, dates and cacao powder and process into goey dough. Add vanilla, cinammon and sea salt and mix well. Line 6 inch square pan with parchment paper and press 3/4 of the dough onto the bottom. Place in fridge as well as the remaining brownie dough.
For the peanut butter cheesecake filling, blend cashews with bananas until creamy. Add peanut butter, dates, salt and water and blend until finely processed and well mixed.
Spoon peanut butter cheesecake filling on brownie dough. Place back in fridge.
For the mixed berries jam, blend berries, coconut nectar, vanilla and salt. Add water and blend until creamy. Spoon jam on peanut butter layer. 
Crumble remaining brownie dough over jam layer.
Freeze PB&jam filled brownie squares for 2 hours. Cut in four squares and thaw for 10 minutes before eating.


If you are allergic to hazelnuts, you can substitute them with buckweat or a date-coconut paste.
To keep the cake low fat, you can additionally substitute the cashews with young coconut meat or more bananas.
If you want to omit caffeine, you can use carob instead of cacao powder and if you want to omit liquid sweeteners, you can use dates, but this will slightly change the colour of the cream.



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