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PEANUT BUTTER CHEESECAKE

INGREDIENTS

BASE

1/2 CUP ALMOND MEAL

1/4 CUP DESICCATED COCONUT

2 TBS COCONUT FLOUR

2 TBS RAW CACAO POWDER

PINCH OF SEA SALT

2 TBS COCONUT OIL, MELTED

2 TBS PURE MAPLE SYRUP

FILLING

1 CUP RAW CASHEWS

1/4 CUP + 2 TBS PEANUT BUTTER

1/4 CUP COCONUT OIL, MELTED

1/2 CUP COCONUT MILK

2 TBS PURE MAPLE SYRUP

1/2 TSP VANILLA BEAN POWDER

A LITTLE EXTRA PEANUT BUTTER TO DRIZZLE/SWIRL ON TOP

METHOD

• TO MAKE THE BASE, MIX TOGETHER WET INGREDIENTS AND THEN STIR IN DRY, PRESS INTO A LINED LOAF PAN (I USED A SILICONE PAN)

• BLEND FILLING INGREDIENTS UNTIL SMOOTH AND SPREAD OVER THE BASE, DRIZZLE/SWIRL A LITTLE EXTRA PEANUT BUTTER OVER THE TOP IF YOU LIKE

• POP INTO THE FREEZER OVERNIGHT OR FOR 3-4 HOURS, SLICE ONCE SET

* I USED SMOOTH PEANUT BUTTER AND COCONUT MILK FROM A CARTON, NOT A CAN OF COCONUT MILK

* YOU COULD MAKE THESE INTO INDIVIDUAL SERVES IN SILICONE MUFFIN PANS OR CHOCOLATE MOULDS SO THAT YOU DON’T NEED TO WORRY ABOUT SLICING

* YOU COULD SWAP THE PEANUT BUTTER FOR ANOTHER NUT BUTTER, OR BLEND SOME RAW CACAO POWDER INTO HALF OF THE FILLING

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/peanut-butter-cheesecake.html

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