Peanut Butter Cheesecake

No refined sugars, gluten free and so delicious!

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Prep time: 20 mins


Freeze Time: 1 hour 


Ready in: 1.5 hour


Ingredients

Base

  • 1 cup (120g) of almonds
  • 8 medjool dates
  • 1/4 cup. (25g) raw cacao powder
  • 2-3 tbsp. water

Filling

  • 1 1/2 cups (200g) cashews
  • 3/4 cup peanut butter
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • ½ cup (118ml) almond milk

Topping

  • 50g melted raw chocolate
  • A handful of crushed peanuts

 

Directions

Base

  1. Place the almonds, dates and cacao into a food processor and process until
    well combined.
  2. Add in the water and pulse until the mixture sticks together and forms a
    dough.
  3. Press the mixture into a 6 x 3the tin, making sure it’s firm.
  4. Place the tin into the freezer and leave to harden whilst making the filling.

Filling

  1. Place the cashews and almond milk into a food processor and process until
    combined.
  2. Add in the peanut butter, coconut oil and maple syrup and process until
    smooth and creamy.
  3. Pour the filling over the top of the base and return to the freezer for 1 hour to
    firm up.

Topping

  1. Once set, remove the cheesecake from the freezer and take it out of its tin
  2. Drizzle the melted chocolate over the cheesecake and sprinkle over the
    crushed peanuts
  3. Place back in the freezer until ready to eat, I’d recommend defrosting 15 minutes before eating.