It is the first time I post so many vegan dessert recipes in a raw, but indeed – it seems like they find me by themselves. And how can one ever resist peanut butter and cheesecake put into one?
If you are looking for a depression-buster, a show-stopper, a massively delicious, satisfying, lip-smacking, finger-licking dessert you won’t be able to stop craving. EVER. This is it! It’s delicious, appetizing, and with a layer of soft banana and cashew blend. Peanut butter on top and chocolate to cover the bottom, what more can you ask for? Every bite is a delight to deep satisfaction.
Peanut Butter Banana Cheesecake
Base: 1 cup dates 1/2 cup almonds
Blend together and spread at the bottom of a parchment paper
lined 6 inch round pan. Set aside
Peanut Butter Banana Layer: 2 bananas 2 cups cashews, soaked for 2 hours 1/2 cup natural peanut butter 2 tablespoons maple syrup
Blend ingredients together until a smooth texture is
reached. Pour mixture into pan and place in the freezer for 8 hours or
Peanut Butter Cups: 1/4 cup + 2 tablespoons coconut oil, melted 1/4 cup cacao powder 2 tablespoons maple syrup Peanut butter
Mix together coconut oil, cacao powder, and maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up. Remove and spoon a small amount of peanut butter in the middle of the cups. Pour the rest of the chocolate over top of the peanut butter to cover completely. Place in the freezer for 20-30 minutes to set up.
Once everything is completed, remove the cheesecake and peanut butter cups from the freezer. Place the peanut butter cups on top of the cheesecake however you’d like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top. Drizzle more peanut butter on top if desired. Serve, enjoy!
Store in refrigerator for up to a week or in the freezer for
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