Peanut Butter Cup Cheesecake {Vegan, GF}

• servings: 12 servings
• active time: 30 minutes
• total time: 4 hours 30 minutes

Ingredients

1 1/4 cup almonds

1 cup medjool dates

2 1/2 Tbs raw cacao powder

Dash of salt

Splash of water

2 13oz cans coconut milk (solid cream only)

1/2 cup peanut butter (heaping)

7 ⅓ Tbs pure maple syrup (1/3 cup + 2 Tbs)

9 Tbs coconut oil (1/2 cup + 1 Tbs)

1 Tbs vanilla

1/3 cup chocolate chips (I used Enjoy Life)

1 Tbs raw cacao powder

Directions

To make the crust:

Pulse the ingredients together in a food processor. Press into a parchment-lined 7" springform pan.

To make the peanut butter layer:

Scoop out the solid cream from 2 cans of coconut milk (refrigerated overnight to separate the cream). Add the cream to a large mixing bowl and whip until light and fluffy.

In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.

Fold pb mixture into the whipped cream.

Spread 3/4 of the pb cream onto the crust. (Reserve 2-3 spoonfuls in a baggie for the topping). Freeze until set while you prepare the chocolate layer.

To make the chocolate layer:

Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)

Stir melted chocolate and cacao into the remaining pb cream.

Pour chocolate layer on top of pb layer. (Optional: swirl layers with a knife. Snip off corner of baggie and pipe on reserved cream to decorate)

Refrigerate cake about 4 hours, or until completely solid. Enjoy!