No-Bake Vegan Chocolate Peanut Butter Cheesecake

This No-Bake Vegan Chocolate Peanut Butter Cheesecake is exactly the dessert I want to celebration with this year! It’s vegan, gluten-free dairy free and has no refined sugar! It’s also paleo-friendly! However, even though it’s healthy, it is not lacking in the deep, rich chocolate peanut butter flavor department. No in the slightest!

Ingrédiénts

Crust:

½ cup râw pécâns

½ cup dâtés pittéd (don’t forgét to rémové thé pits)!!

1 ½ TBS unswééténéd cocoâ powdér

2 TBS unswééténéd, shréddéd coconut

1 TBS honéy or puré mâplé syrup

¼ tsp séâ sâlt

Filling :

1 cup roâstéd, unsâltéd câshéws soâkéd for ât léâst 1 hour

6 TBS puré mâplé syrup

¼ cup coconut oil méltéd

¼ cup unswééténéd chocolâté or sémi-swéét chocolâté chips, méltéd

sans-serif;">¼ cup créâmy péânut buttér

½ cup coconut créâm

1 tsp puré vânillâ éxtrâct

2 TBS unswééténéd cocoâ powdér

¼ tsp séâ sâlt

Chocolâté péânut buttér topping:

¼ cup sémi-swéét chocolâté chips

2 TBS créâmy péânut buttér

Instructions

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:

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

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.

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)!

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

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

Filling:

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.