Vegan Peanut Butter Cheesecake

Ingredients

  • Crust:

  • ½ cup walnuts

  • 2 tbsp cocoa powder

  • 2 tbsp of espresso powder

  • 1½ tsp vanilla extract

  • ⅛ tsp salt

  • ¼ cup pitted dates

  • Filling:

  • 6 tbsp coconut oil, melted

  • 1½ cups cashews (soaked at least 4 hours)

  • 1½ tsp vanilla extract

  • ¼ cup lemon juice

  • ¼ cup agave

  • ⅛ tsp salt

  • 2 tbsp coconut water

  • 3 tbsp peanut butter

Instructions

  1. Pulse walnuts, cacao powder, espresso powder, vanilla extract, and salt until crumbly. Add dates and pulse until incorporated, mixture should be sticky. You may have to scrape down the sides.

  2. Separate crust into three portions and press into the bottoms of mini cheesecake pans, making sure they're even.

  3. Blend all filling ingredients until super smooth, and pour evenly onto the crust.

  4. Optional: Sprinkle with vegan chocolate chips

  5. Freeze for 6 hours.

bridgett cherry