Vegan Peanut Butter Chocolate Cheesecake

ìngredìents

Crust:

• ½ cup raw pecans
• ½ cup dates pìtted (don’t forget to remove the pìts)!!
• 1 ½ TBS unsweetened cocoa powder
• 2 TBS unsweetened, shredded coconut
• 1 TBS honey or pure maple syrup
• ¼ tsp sea salt

Fìllìng

• 1 cup roasted, unsalted cashews soaked for at least 1 hour
• 6 TBS pure maple syrup
• ¼ cup coconut oìl melted
• ¼ cup unsweetened chocolate or semì-sweet chocolate chìps, melted
• ¼ cup creamy peanut butter
• ½ cup coconut cream
• 1 tsp pure vanìlla extract
• 2 TBS unsweetened cocoa powder
• ¼ tsp sea salt

Chocolate peanut butter toppìng:

• ¼ cup semì-sweet chocolate chìps
• 2 TBS creamy peanut butter

ìnstructìons

1. Fìrst, soak 1 cup of cashews ìn enough boìlìng water to cover them for at least 1 hour. After 1 hour rìnse and draìn and proceed wìth the recìpe.
   
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See / visit original recipe 👩~🍳 ---> here!!!....

source http://www.toprecipespedia.com/2019/01/vegan-peanut-butter-chocolate-cheesecake.html

source https://nycmyfood.blogspot.com/2019/01/vegan-peanut-butter-chocolate-cheesecake.html

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