Vegan Chocolate Peanut Butter Cheesecake
Base
1 cup almonds
½ cup coconut
½ cup sunflower seeds
1 ⅓ cup raisins
¼ cup cacao powder
2 -3 teaspoons water
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 1 teaspoon water. Press into a round spring form pan.
Chocolate Filling
3 cups raw cashews
1 cup water
1 cup + 2 tablespoons organic maple syrup
2 teaspoons vanilla
¼ teaspoon rock salt
½ cup coconut oil
¼ cup coconut butter
⅔ cup organic cacao powder
Blend the cashews, water, maple syrup, vanilla, and salt until completely smooth in a high speed blender. Add the coconut oil and butter. Blend until formed a paste. Add the cacao powder and blend again. Pour the filling over the crust. Cover with glad wrap. Freeze for 4-5 hours.
Peanut Butter Filling
1 ½ cups raw cashews
⅔ cup organic peanut butter
½ cup organic maple syrup
⅔ cup water
2 teaspoons vanilla
¼ teaspoon salt
⅔ cup + 2 tablespoons coconut oil
4 drops stevia
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 later. Cover with Glad wrap. Chill in the freezer for 4-5 hours and then transfer to the fridge for 12 hours.
Chocolate Drizzle
2 tablespoons organic maple syrup
1 tablespoon almond butter
1 tablespoon cacao powder
1 tablespoon coconut oil
Whisk all ingredients together until smooth in a warm glass bowl. Drizzle over the top of the cake
