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Chocolate peanut butter cheesecake
Prep Time
15 mins
 

(Gluten-free, dairy-free, refined sugar-free, vegan)

Servings: 12
Ingredients
For the base
  • 2 1/2 cups almond flour
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/4 cup cocoa powder
For the filling
  • 12.3 oz extra firm tofu 1 packet
  • 1 tsp vanilla
  • 2 tbs almond milk
  • 1 1/2 cups creamy peanut butter
  • 1/4 cup maple syrup
  • 1/2 tsp salt
For the topping
  • 1/2 cup creamy peanut butter
  • 1/4 cup maple syrup
  • 2 tbs cocoa powder
  • 1 tbs almond milk
Instructions
For the crust

  1. Preheat oven to 350F and prepare a medium springform pan with parchment paper.

  2. Mix all ingredients together well in a medium bowl. The dough will be sticky but keep persisting until well combined.

  3. Form in the lined 8x8" springform pan and bake for 12 mins.

  4. (You may have leftovers - feel free to add 1/2 tsp baking soda, shape into cookies and bake alongside the crust).
For the filling
  1. Blend all ingredients in a food processor or blender until super smooth and creamy.
  2. Pour into crust and chill for approximately 1 hour.
For the topping
  1. Mix all ingredients together.
  2. Pipe (or spoon) topping on top of chilled cheesecake filling and store in refrigerator until ready for serving.
Recipe Notes

This is best made the day before serving - the texture just gets more and more creamy!

Adapted from Chocolate Covered Katie