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This No-Bake Vegan Chocolate Peanut Butter Cheesecake - It’s vegan, gluten-free dairy free and has no refined sugar! It’s also paleo-friendly!
Total Time : 2 hours 30 minutes
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 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
- 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.
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For full instruction you can visit joyfoodsunshine.com.
