Chocolate Peanut Butter Cheesecake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 4

Servings: people

Calories: 469kcal

Are you ready for the most decadent Whole Food Plant Based Vegan Chocolate Peanut Butter Cheesecake ever created? This easy to make raw cheesecake recipe is going to blow your mind. The velvety smooth filling is perfectly balanced with the nutty sweetness of the crust. This is no low-calorie treat though so please slice off your portion accordingly!

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Equipment

Ingredients

Crust

½ cup deglet dates
1 cup almond flour
½ teaspoon vanilla

Filling

2 cups cashews soaked for at least 2 hours
1 cup deglet dates
½ cup cocoa powder
½ cup peanut butter
1 teaspoon vanilla
1 ¾ cups soy milk unsweetened,or unsweetened plant milk of your choice

Instructions

Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
Press mixture into the bottom of a 6 inch springform pan.
Blend filling ingredients in a blender until mixture is smooth.
Pour into springform pan on top of crust layer and smooth the surface.
Place in the freezer for 4 hours.
Can be stored in the freezer until use or in the fridge in an airtight container for about a week.

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Nutrition