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Cheescake Vegan Pb Jam




Coconut flour

1/2 cup

Bitter cacao

1/4 cup

Coconut oil

3 spoons

Iodized salt

1 pinch


1/3 cup


to taste


600 grams

Peanut butter

1 cup

Maple syrup

2 spoons


1 cup

Chia seeds

2 spoons

Desserts from Chile

Cheescake Vegan Pb Jam

Cheescake Vegan Pb Jam

vegan with nuts high in potassium high in magnesium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Cheescake Vegan Pb Jam

A rich sweet and vegan ice cream cake!

Cheescake Vegan Pb Jam step 1

step 1

For the base: mix the coconut flour with the cocoa, coconut oil, stevia (a few drops) the pinch of salt and water. Is baked at 200 degrees for 10-15 mins

Cheescake Vegan Pb Jam step 2

step 2

While we prepare the filling that is to liquefy 4 bananas, plus the cup of mani butter.

Cheescake Vegan Pb Jam step 3

step 3

Once the base is cold, pour the filling into the base and leave in the freezer for at least 2 hours

Cheescake Vegan Pb Jam step 4

step 4

For the jam we crushed the raspberries until pure, add sweetener to taste (I occupy maple syrup and a couple of stevia droplets) and the chia, let stand for about 20 min.

Cheescake Vegan Pb Jam step 5

step 5

Once the 2 hours that are in the freezer have been taken out to put the marmalade, and then it is taken to the frezeer for half an hour, plus approx.

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