vanilla chocolate chunk cheesecake with peanut butter + coconut

This is my new favourite recipe, and you can probably see why. Chocolate, peanut butter, banana, coconut, vanilla - all in one gooey, decadent cheesecake. Just... YES. I made this for my boyfriend as an apology cake and I'm pretty sure it guarantees I am forgiven. Although I may have just jinxed it... Nawwwww. I'm good. Look at this thing. 

Seriously, make this for people who call you mean names for being vegan or eating healthy. They will never mock your diet choices again. It tastes so deliciously dirty. I crammed a piece into my mouth (sans cutlery) while moaning "OH. MY. GOSH." The boyfriend had two slices before it was even dinner time. 

A couple side notes: I sprinkled some date pieces, coconut flakes and cacao nibs throughout the layers for extra texture - I recommend doing this. The dates are chewy, the cacao nibs are crunchy, the coconut flakes are... coconut-y goodness. Also, I decorated the top with some chocolates I had made the day before. You can use my raw chocolate recipe here. 

vanilla chocolate chunk cheesecake with peanut butter + coconut: 

Crust:

1 cup oats (or buckwheat if you want it GF)

1 cup dates

Cheesecake:

2 or more bananas

1/4 cup melted coconut oil

2 cups cashews

1 1/2 cups dates

1/4 cup liquid sweetener, like maple syrup, if desired

Beans from one vanilla pod (or 1 teaspoon vanilla extract) 

Water, as needed

1/4 cup cacao or carob powder

Topping:

3 tablespoons raw chocolate

3 tablespoons raw peanut butter (or you can use regular - it's up to you)

To make the crust: process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge. 

To make the cheesecake: blend all ingredients - EXCEPT cacao or carob - until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao or carob in the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!