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.
  2. .....
  3. ........



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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