Where possible eat raw food. This cheese cake is just that. You can make this ahead of time and slice and freeze it. Dessert ready to go when you need it.

Gluten free but not dairy free.

If you are not keen on peanut butter you could try almond butter. I make my own butters, if you have not tried, give it ago, it is really easy and cheap to make. You do need a good blender though. At least 1500 watts.

Making peanut butter - Lay raw peanuts on an oven tray, bake 200c until golden. Every few minutes move the nuts around so the outside ones don't burn. Remove and cool slightly. Now place them in the blender with some extra virgin olive oil and some Himalayan crystal salt, Pulse and mix, pulse and mix adding more oil if needed. You can add sea salt if you like. I don't.

Peanut Butter Cheese Cake Recipe

Base - 9 inch removable base tin line on the base with grease proof paper.

11/2 cups ground almonds - you can buy whole almonds and ground them yourself.

5 tbsp soft butter

1/3 cup cacao ( raw cold pressed coco beans that has had the coco butter removed, full of nutrition and high antioxidants )

Filling

11/2 cups peanut butter (plus extra if you would like to spread some with the chocolate on top- if you are buying it, buy organic and no added sugar, table salt or bad oils, or better still make it yourself.

500 gr soft cream cheese

1 cup cream

2 tsp gelatine powder / 3 tbsp hot water

2 tsp vanilla

2 tbsp brown rice malt syrup - sweetener this is delicious and has not fructose.

Topping

30 gr dark chocolate 75 % or more

3 tbsp butter

Method - Base

1 - Mix altogether and press into your lined tin. Place into the fridge.

Method - Filling

1 - Dissolve gelatine in the hot water, then stir into the cream. ( to avoid any gelatine lumps pour through a sieve )