VEGAN DARK CHOCOLATE CHEESECAKE

VEGAN PEANUT BUTTER AND CHOCOLATE CHEESECAKE

(12 small portions)

CRUST

60 g     pecan nuts

100 g   dates, pitted

30 ml   cacao

60 ml   desiccated coconut

45 ml   maple syrup

FILLING

150 g   raw cashew nuts, soaked in warm water for 1 hour, drained

90 g     coconut oil, melted

80 g     Dark chocolate

150 ml maple syrup

100 g   smooth peanut butter

250 ml coconut cream

5 ml     vanilla extract

1 ml     salt

TOPPING

80 g     Dark chocolate

80 g     smooth peanut butter

METHOD:

• Combine the crust ingredients in a food processor and process until it clumps together (makes a dough).
• Grease a 20cm loose-bottomed cake tin very well, place the mixture into the tin and press evenly into the bottom of the tin.Place in refrigerator while you make the filling
• To make the filling:Melt together the coconut oil, chocolate, maple syrup and the peanut butter until smooth and set aside to cool
• Blend the drained cashew nut and coconut cream in a blender until smooth.Add the cooled chocolate mixture as well as the vanilla and salt.  Blend till completely smooth. 
• Pour into the crust and place in fridge for a few hours until set
• Melt together the chocolate and peanut butteron low heat to make the topping.
• Evenly spread the topping over the firm filling and place in fridge to set.
• Remove from fridge for 15 minutes before serving