Gluten-Free Vegan Peanut Butter Cup Cheesecake

bakerita.com

Danielea Tesia

subheading: SCALE:

subheading: For the crust:

½ cup roasted peanuts

1 cup ( 96g) almond flour

3 tablespoons cacao powder

3 tablespoons ( 63g) pure maple syrup

2 tablespoons ( 25g) refined coconut oil

½ teaspoon sea salt

subheading: For the cheesecake:

1½ cups raw cashews (soaked for at least four hours or preferably overnight, drained and rinsed in cool water before using)

½ cup canned full-fat coconut milk

⅓ cup ( 111g) pure maple syrup

½ cup ( 128g) creamy peanut butter

2 tablespoons refined coconut oil, melted and cooled

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ teaspoon sea salt, salt to taste if your peanut butter is salted

subheading: For the dark chocolate drizzle & garnish:

3 ounces dark chocolate, finely chopped

¼ cup canned full-fat coconut cream (just the thick, creamy part from the top of the can)

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