Vegan Peanut Butter Lover's Cheesecake
Servings: 1 cake
Ingredients
- Crust:
- 1 cup pitted dates
- 1 cup raw almonds
- 1 tablespoon cacao
- 1 tablespoon maple syrup
- Filling:
- 2 cups cashews soaked*
- ½ cup+ 2 tablespoon water**
- ½ cup peanut butter
- 1 tablespoon maple syrup
- Chocolate for drizzle I used melted chocolate chips+coconut oil
- Optional: Peanuts and chocolate chips for topping
Instructions
- Place almonds in food processor and pulse; add dates, cacao and syrup; pulse.
- Place crust into an 8 inch cake pan, using a spatula or your hands to press crust down flat; place pan in freezer.
- For filling, combine soaked cashews and water together in a blender or food processor until a creamy mixture is formed.
- Transfer mixture to a bowl and stir in peanut butter and syrup either by hand or with an electric mixer.
- Pour filling overtop of crust, once again using a spatula to smooth it out.
- Top with chocolate drizzle, peanuts and chocolate chips if you desire and place in freezer for at least 1 hour.
- Remove from freezer 10 minutes before serving time.
- Enjoy!
Notes
*Cashews should be soaked for at least one hour
**May need more water. Start with this amount and if cashews still aren't forming a creamy mixture, add additional water 1 tablespoon at a time
***Cook time says "1 hour" because it needs to sit in the freezer for 1 hour before serving
**May need more water. Start with this amount and if cashews still aren't forming a creamy mixture, add additional water 1 tablespoon at a time
***Cook time says "1 hour" because it needs to sit in the freezer for 1 hour before serving