Any combination of peanut butter and chocolate and I’m there! I’ve always wanted to try to make a vegan cheesecake and this peanut butter chocolate rendition was the perfect first try. Creamy and rich, it’s got all the sensations of cheesecake that you love, without the dairy, eggs or gluten and no need to bake!
Vegan Chocolate Peanut Butter Cheesecake
Ingredients
- ngredients for the crust”
- ½ Cup raw pecans
- ½ Cup almond flour
- 2 Pitted dates
- 2 Tablespoons coconut oil
- 1 Teaspoon cinnamon
- ¼ Teaspoon salt
- Ingredients for the cheesecake
- 2 Cups cashews soaked in cold water overnight
- ½ Cup canned coconut milk shaken
- ¼ Cup coconut oil melted and cooled
- ⅓ Cup maple syrup
- 1 Teaspoon vanilla extract
- ¼ Cup unsweetened cocoa powder
- ½ Cup powdered Peanut Butter
- ½ Cup Cashew Milk
Instructions
- Grease and line 6 or 8 inch springform or cake pan with strips of parchment paper for easy removal. Note, if using an 8 inch, your layers will be thinner (I used an 8 inch).
- Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or blender and blend until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter!
- Press the pecan date dough evenly along the bottom of the prepared pan.
- In the same food processor or blender combine all of the filling ingredients except for the cashew mink, peanut butter powder and cocoa powder and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.
- Once it’s smooth, taste the mixture and adjust the sweetness if desired
- Set aside 1/3 of the filling
- For the remaining ⅔ of the filling in the blender add the cocoa powder and blend until smooth and fully incorporated.
- Pour the chocolate mixture into the pan with the pecan crust, smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
- Add the peanut butter powder and cashew milk to the remaining batter and blend to incorporate. Spread over the chocolate layer and return to the freezer.
- Let set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
- Serve frozen or let thaw at room temperature for 10-15 minutes before serving
- Top with coconut whip if desired for extra decadence
- Store in the freezer for up to 2 weeks.
