Funky Monkey Cheesecake (Raw Vegan)

It might not look like much - but this is purely heaven. You can eat it straight from the mixer as a sort of pudding, keep it cool for a mousse or keep it on the chill side for a nice cheesecake. The best part is when it is between fresh and frozen and you get easy to cut slices with a few chunks of velvety smooth peanut butter. Not to mention the sea salt crust with chocolate, fresh coconut, various nuts and seeds and raw cocoa powder. My first raw vegan dessert (after a raw vegan meal) and most definitely not my last.

(Funky Monkey Cheesecake Filling Ingredients)

• 1 Large Banana (Brown)
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Fresh Lemon Juice
• 1/4 cup of Raw Sugar
• 1-2 cups of Raw Soaked Cashews(for 24 hours)
• A pinch of Sea Salt
• 1/4 cup of Raw Hemp Milk (or similar)
• 2-5 tbl of Coconut Oil (melted)
• 1/8 cup of Raw Nut Butter
• Raw Cocoa Nibs (optional)

(Funky Monkey Crust Ingredients)

• 20-40 strips of Fresh Coconut
• 3 tbl of Raw Sugar
• 1 tbl of Chia Seeds
• 2 tbl of Sesame Seeds
• 1/2 cup of Raw Oats
• A pinch of Sea Salt
• Halved Peanuts (as much as you want)
• 5 tbl of Coconut Oil (melted)
• 1/4 cup of Raw Cocoa Powder

(Directions)

• Cheesecake Filling: Blend all of your ingredients together for the filling. (Don't include the peanut butter.)
• Taste, then let cool in the fridge.


• Funky Monkey Crust: Cover the coconut strips with the chia seeds and sugar in a pan. Toast everything together very lightly.
• Process the toasted strips,seeds, and sugar with the rest of the ingredients into crumbs using a blender/processor.
• Press into a baking dish greased with coconut oil and stash in the freezer for about 30 minutes 


• Add in your cheesecake filling and place back in the freezer for about 20 more minutes.
• Swirl in your peanut butter, smooth over and then place in the freezer for about two hours or until it seems ready.

I hope that you enjoy it!