PEANUT BUTTER CHEESECAKE
NO REFINED SUGARS, GLUTEN FREE AND SO DELICIOUS!
Prep/Cooling time: 15 mins
Ready in: 45 mins
Ingredients
- ½ cup plus 2 tablespoons coconut flakes
- ½ cup raw almonds
- 1 cup medjool pitted dates
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
- 1 tablespoons hemp seeds
- ½ cup peanut butter
- ¼ cup oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon fine grain sea salt
Directions
- Place the almonds, dates and cacao into a food processor and process until
well combined. - Add in the water and pulse until the mixture sticks together and forms a
dough. - Press the mixture into a 6 x 3 tin, making sure it’s firm.
- Place the tin into the freezer and leave to harden whilst making the filling.
Filling
- Place the cashews and almond milk into a food processor and process until
combined. - Add in the peanut butter, coconut oil and maple syrup and process until
smooth and creamy. - Pour the filling over the top of the base and return to the freezer for 1 hour to
firm up.
Topping
- Once set, remove the cheesecake from the freezer and take it out of its tin
- Drizzle the melted chocolate over the cheesecake and sprinkle over the
crushed peanuts - Place back in the freezer until ready to eat, I’d recommend defrosting 15 minutes before eating.