Chocolate Peanut Butter Cheesecake
Chocolate and peanut butter lovers need to try this decadent Chocolate Peanut Butter Cheesecake! Vegan, gluten free, paleo and no baking required!
Ingredients
For the crust
- 1 1/2 cups raw almonds
- 8 Medjool dates , pits removed
- 2-3 T water
For the cheesecake
- 2 cups raw cashews , soaked overnight
- 1/2 cup maple syrup
- 1/3 cup coconut oil (measure after melting)
- 1/2 cup cacao powder
- 3 T peanut butter
For the frosting
- 1/2 cup peanut butter
- 3 T maple syrup
- 2 T coconut oil (measure after melting)
Instructions
To make the crust:
- In a food processor , add the almonds. Blend into a coarse consistency. Then add the dates and blend more. Lastly, add the water, one tablespoon at a time, until the dough forms. Press the dough into a greased 6 inch spring form pan . Place in the fridge while you make the cheesecake.
To make the cheesecake:
- Add all the cheesecake ingredients to a food processor and blend until smooth. Once smooth, pour into the spring form pan on top of the crust. Place in the fridge to firm. It needs about 4 hours to set.
To make the frosting:
- In a small sauce pan , on medium-low heat, add the frosting ingredients. Stir until everything is combined. Remove from heat. Remove the sides of the spring form pan. Transfer the cheesecake to a serving plate. Spread the frosting on top of the cheesecake. Serve immediately or refrigerate for later.
Recipe Notes
Keep the cheesecake in the fridge. It should last at least a week. Enjoy!