Vegan Chocolate Cheesecake with a Peanut Buttery Crust

 
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Dreams do come true guys! I’m so stoked with the way this cheesecake turned out. You can make them in a round spring form pan and spread the crust out thinly giving it more of a dessert vibe, or you can put in a square 8×8 pan like the ones in the picture, making more of a snack bar creation. These are super rich and filling, and can go either way.

These guys are full of healthy fats and protein, so they will keep your brain and body fueled. I bet the kids would love em’ for brekkie. It’s a great way to send em’ off to school with brain power.


Ingredients:

Crust

  • 2 cups gluten-free oats (I used Bob’s Red Mill)

  • 2 cups pitted medjool dates

  • ½ cup peanut butter (or your nut butter of choice)

  • ½ teaspoon cinnamon

Filling

  • 2 cups soaked cashews (about 4-5 hours in warm water)

  • 1/2 tsp vanilla extract

  • 1/4 tsp sea salt

  • 1/4 cup maple syrup

  • 1/3 cup coconut oil

  • 1 cup of melted dark chocolate chips (I used Lily’s sugar free)

  • 1/4 teaspoon cinnamon

  • 3/4 cup full fat coconut milk

  • 1/2 cup raw cacao

Instructions:

1. Put all the crust ingredients in a food processor, and pulse together until it sticks together and has a dough like consistency.

2. Line an 8×8 baking pan with baking paper.

3. Pack the crust mixture into the pan TIGHTLY. If you don’t pack it tight enough the dough will not hold together entirely.

4. Clean out your food processor.

5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.

6. Pour the filling over the crust and spread evenly.

7. Place in freezer for a few hours to harden. It can then be stored in the freezer for up to 2 weeks, or in the fridge for 4-5 days.

 
RecipesShari BalouchiSweets, ChocolateComment