Guilt-free Chocolate & Peanut Butter Cheesecake

This rich, indulgent but healthy dessert is simple to make and can be made in advance if you’re serving for friends and family. A chocolatey, nutty oat crust is the ideal base for a creamy topping enriched with a wonderful peanut butter flavour thanks to Hale Naturals chocolate peanut butter powder. Using tofu means this dessert is dairy-free plus is even higher in protein than other cheesecakes!



Crust –

  • 15 prunes
  • ¼ cup coconut oil, melted (I used Lucy Bee)
  • ¼ cup cacao powder
  • 1 cup walnut pieces
  • ¼ cup oats
  • 2 tbsp Sweet Freedom (or agave syrup)

Filling –

  • 1 x carton silken tofu (about 300g)
  • 2 scoops chocolate whey protein powder (I used PhD Nutrition)
  • 2 tbsp Hale Naturals Chocolate PPB
  • ½ cup natural sweetener
  • 1 tsp vanilla essence
  • ½ cup coconut oil, melted
  • 1-2 tbsp hemp or nut milk
  • 2 tbsp cacao nibs (I used Creative Nature)

Get making!

  1. First, prepare the crust. Place all of the filling ingredients in a high-power blender and pulse until you have a sticky mixture that still retains some texture. Spread on the base of a loose-bottomed cake tin and place in freezer.
  2. Next, put all of the filling ingredients into a blender (apart from the cacao nibs) and whizz until you have a smooth, thick consistency. Pour into the cake tin over the crust, sprinkle over the cacao nibs and return to the freezer for at least 6 hours.
  3. When ready to serve, remove from the freezer 10 minutes before serving and remove from the tin. Slice up, serve and enjoy!



Check out my other Hale Natural PPB creations: Ginger & Walnut Carrot Cake with PB Icing and Vanilla and PB Cacao Chip Protein Cookies 🙂