Recipes vegan peanut butter chocolate cheesecake cups, Title says it all. these no bake, easy peasy vegan treats are must-try!
Happy saturday.
Ingredients:
For the base
- 1¼ cup almond flour
- 5-6 medjool dates, pitted
- 2 heaping tbsp peanut butter
- ½ tsp sea salt
For the middle layer
- 1 cup raw cashews, soaked overnight
- ½ cup full fat coconut milk (the solid white part)
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tbsp lemon juice
- ½ tsp sea salt
For the top layer
- 1 cup vegan chocolate chips
- 1 tbsp coconut oil
Method:
For the base
Combine all ingredients together in a food processor and pulse till you have a dough that sticks together when pressed between 2 fingers. line a muffin pan with muffin liners and spread a layer of the base in each liner. let set in the freezer for 10 mins.
For the middle layer
In a high speed blender pulse together all of the ingredients until completely smooth (you don’t want grainy cashew bits) then pour on top of the bottom layer until each muffin liner is ¾ full. set in the freezer to set for 30 mins.
For the top layer
In a small pot melt the coconut oil then stir in the chocolate chips and whisk until melted. pour on top of the cheesecake layer and place in the freezer to set for 2 hrs before consuming immediately or storing in the fridge for later. enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
