Best Of Vegan Peanut butter Chocolate Cheesecake

Ingredients

Crust:

• ½ cup raw pecans


• ½ cup dates pitted (don’t forget to remove the pits)!!


• 1 ½ TBS unsweetened cocoa powder


• 2 TBS unsweetened, shredded coconut


• 1 TBS honey or pure maple syrup


• ¼ tsp sea salt

Filling

• 1 cup roasted, unsalted cashews soaked for at least 1 hour


• 6 TBS pure maple syrup


• ¼ cup coconut oil melted


• ¼ cup unsweetened chocolate or semi-sweet chocolate chips,
  melted


• ¼ cup creamy peanut butter


• ½ cup coconut cream


• 1 tsp pure vanilla extract


• 2 TBS unsweetened cocoa powder


• ¼ tsp sea salt

Chocolate peanut butter topping:

• ¼ cup semi-sweet chocolate chips


• 2 TBS creamy peanut butter

Instructions

1. First, soak 1 cup of cashews in enough boiling water to
   cover them for at least 1 hour. After 1 hour rinse and drain and proceed with
   the recipe.

Crust:

1. Line a 6” round cake pan (deep) with parchment paper. Set
   aside.


2. Put dates and pecans in the container of a Vitamix blender
   or a food processor fitted with the “S” blade. Process until mixture is
   resembles a coarse meal and is uniform throughout.


3. Add the rest of the to the blender/food processor and
   blend/process until the mixture just starts to clump together. (Do not over
   process here or the bites will become oily)!


4. Pour the mixture into the prepared pan and press it evenly
   into the bottom of the pan.


5. Put the pan with the crust in it in the refrigerator while
   you make the filling.

Filling:

1. In a microwave safe dish or in a small pan over medium-low
   heat melt together the peanut butter, chocolate, maple syrup and coconut oil
   until smooth. Set aside.


2. Place the soaked, rinsed and drained cashews and the coconut
   cream into the container of your Vitamix blender. Blend until smooth.


3. Add the melted chocolate, peanut butter & coconut oil
   mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend
   for 30-60 seconds or until silky smooth. You may need to stop, scrape down the
   sides and continue blending.


4. Pour the filling into the prepared pan and evenly spread it
   over the crust.


5. Place the pan back in the refrigerator until it sets up and
   becomes solid (about 1-2 hours).

Topping:

1. Melt ¼ cup chopped semisweet chocolate or chocolate chips
   with 2 TBS peanut butter and stir until smooth. Evenly spread over firm
   filling. Return to fridge to set.


2. To serve, remove from fridge and let sit at room temperature
   for 20 minutes. This tastes the best when it’s not straight out of the fridge
   and has a little time to sit at room temperature!

Read Full Recipe —> Click Here