Vegan Peanut Butter Cup Cheesecake

Ingredients & Directions

For the crust:

• 1 cup almonds
• 1/2 cup coconut
• 1/2 cup sunflower seeds
• 1 1/3 cups raisins
• 1/4 cup cacao powder
• 2-3 teaspoons water

1. Grind the almonds, coconut and sunflower seeds to flour in a food processor. Add the raisins and cacao powder. Process until the raisins are broken down. Add the water and pulse to incorporate. Make sure the dough holds together when pressed in your hand, otherwise add another teaspoon of water. Press into a 12-inch spring form pan.

For the chocolate filling:

• 3 cups cashews
• 1 cup water
• 1 cup + 2 tablespoons maple syrup
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1/2 cup coconut oil
• 1/4 cup coconut butter
• 2/3 cup cacao powder

1. Blend the cashews, water, syrup, vanilla and salt until completely smooth in a high speed blender. Add the coconut oil and butter. Blend to incorporate. Add the cacao powder and blend again. Pour the filling over the crust. Freeze for 4-5 hours.

For the peanut butter filling:

• 1 1/2 cups cashews
• 2/3 cup peanut butter
• 1/2 cup maple syrup
• 2/3 cup water
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2/3 cup + 2 tablespoons coconut oil
• 4 drops stevia

1. Blend the cashews, peanut butter, syrup, water, vanilla and salt until smooth. Add the coconut oil and blend again. Add stevia, if desired, for sweetness. Pour the filling over the chocolate layer. Chill in the freezer for 4-5 hours and then transfer to the fridge for 12 hours.

For the chocolate drizzle:

• 2 tablespoons maple
• 1 tablespoon almond butter
• 1 tablespoon cacao powder
• 1 tablespoon coconut oil

1. Whisk all ingredients together until smooth in a warm bowl (stick it in the dehydrator or run it under hot water before adding the ingredients). Drizzle over the top of the cake.