
Vegan Chocolate Chunk Cheesecake with Peanut Butter and Coconut
Course:
Dessert
Cuisine:
American, Vegan
Ingredients
For Crust
- 1 cup oats (preferably gluten free)
- 1 cup dates
For Cake
- 2 or more bananas
- 1/4 cup melted coconut oil
- 2 cups cashews
- 1 1/2 cups dates
- 1/4 cup liquid sweetener, like maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cacao powder
- 1/4 cup liquid sweetener, like maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cacao powder
- Water as needed
For Toppings
- 3 tablespoons raw chocolate
- 3 tablespoons raw peanut butter
Directions
For Crust:
- Process the oats and dates until they stick together.
- Press into the bottom of a spring form pan and put in the fridge.
For Cheesecake:
- Blend all ingredients – EXCEPT cacao– until very smooth.
- Add as little water as possible to keep your cheesecake creamy. (If you don’t want to add any water, use some liquid sweetener or another banana.)
- Take out half the batter and put in a bowl.
- Add the cacao in the remaining batter that is still in your blender and blend until it’s incorporated.
- Spread the vanilla layer and the chocolate layers on your crust, alternating a few times.
- Set in the freezer overnight and then drizzle with melted peanut butter and chocolate the next day.