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Homemade Vegan Peanut Butter Cup Cheesecake

INGREDIENTS

  • CRUST:
  • 2 tablespoons cacao
  • 1.5 cups brown rice crisps
  • 2 merjool dates, pitted
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • CHEESCAKE:
  • 6 tablespoon coconut oil
  • 2 cups of cashews, soaked for at least 3 hours
  • 2/3 cup natural peanut butter
  • 7 tablespoons maple syrup
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup water
  • PEANUT BUTTER CUPS:
  • 1 cup brown rice crisps
  • 1 cup natural peanut butter
  • 1 tablespoon and 1/6 cup maple syrup
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1 cup cacao
  • Maldon Salt

INSTRUCTIONS

  • CRUST:
  • In a high speed food processor combine cacao and brown rice crisps, pulse until mixture is medium-fine consistency.
  • Add honey, 1 tablespoon coconut oil and merjool dates to blender.
  • Transfer mixture into a 6 inch spring form pan and press firmly into bottom to create the crust.
  • CHEESECAKE:
  • Combine water, salt, cashews, peanut butter, maple syrup, lemon juice and 6 tablespoons coconut oil in a food processor.
  • Process until mixture is smooth and creamy, scraping down the sides as you go.
  • Spoon mixture into spring pan, spread evenly.
  • Freeze for a minimum of 4 hours before serving.
  • PEANUT BUTTER CUPS:
  • Line a small cupcake tray with mini cupcake liners.
  • Pulse rice crisps in a food processor until a medium-fine consistency is achieved.
  • In a mixing bowl combine peanut butter and rice crisps.
  • Add 1 tablespoon maple syrup and salt, stirring well.
  • In a small mixing bowl combine 1/6 cup maple syrup, cacao, and coconut oil.
  • Spoon chocolate mixture into bottom of liners.
  • Scoop out a small-medium size spoonful of peanut butter mixture and place on top of chocolate.
  • Cover peanut butter with more chocolate.
  • Sprinkle the cups with Maldon salt and freeze for at least 3 hours.
  • Set aside leftover chocolate to drizzle over the cake.
  • ASSEMBLY OF CAKE:
  • Remove frozen cake and let sit for at 5-10 minutes before serving.
  • Chop peanut butter cups and place on top of cake.
  • Use leftover chocolate from the peanut butter cups, heating slightly to melt if necessary, and drizzle over the cake. Sprinkle liberally with Maldon salt.
  • Store leftover cake in the freezer.

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