Vegan Paleo Peanut Butter Chocolate Cheesecake

You would never guess that this delicious wholesome treat was vegan and doesn’t have one ounce of dairy!  Vegan-paleo peanut butter chocolate cheesecake that will knock your socks off!

I have a little one at home that at one point was egg, dairy and gluten free.  Eggs have been slowly added back into her weekly diet but we are still living a gluten and dairy free lifestyle. Our everyday looked like that for the most part but special events like birthdays and family dinners can be so challenging when you can’t let go of the “regular” food plan and enjoy a treat because of food allergies.

So I started creating and researching an arsenal of recipes that would allow us to have some “go to’s” for special occasions. This is a tried and true family favorite. We believe in enjoying treats at our home in moderation and as a mom I am always striving to use wholesome ingredients- but no one wants to eat cardboard or food with no flavor!  If you like chocolate and peanut butter then you will LOVE this recipe regardless of whether you have allergies or not (unless you have peanut allergies, then folks this one is out for you, sorry!)

It’s no bake, no refined or processed sugar, naturally gluten free, dairy free and paleo! This recipe has been made several times and it gets absolutely devoured.  If on the rare chance there is any leftovers…it gets even better the next day!!!

Tools You’ll Need:

  • A high speed blender such as a Blendtec or a food processor such as a Vitamix
  • An 8 inch free spring-form pan

I use Blendtec’s Twister Jar  for all of my nut based recipes.  I can make pecan, walnut or any nut butter in less than a minute!

Ingredients You’ll Need:

Crust:

1 Cup raw pecans

1 C dates pitted

3 TBL unsweetened cacao powder

4 TBL unsweetened shredded coconut

1 TBL Organic Maple Syrup

½ tsp sea salt

Filling:

2 cups raw un-salted cashews

1 C coconut cream

6 TBL pure organic maple syrup

½ C coconut oil melted

½ C natural creamy peanut butter

½ C raw cacao chips-melted

2 tsp pure vanilla extract

2 TBL unsweetened cacao powder

¼ tsp sea salt

Chocolate Ganache Topping:

¼ C raw cacao nibs melted

3 TBL natural peanut butter

Prep Work:

The few minutes of prep work are the most challenging part of this recipe but it will make the actually making go so much quicker-start here!

  1. Get your cashews soaking early.  You’ve got two options here. Soak for 2-3 hours in warm water OR boil for about 30 minutes to an hour. You choose.  I tend to forget about stuff on the stove and I’ve lost more than one batch of cashews when I’ve let the water boil dry.
  2. Trace the shape of your springform pan on a piece of parchment paper and cut it out. Then place in the bottom of your springform pan.
  3. Melt your coconut oil and peanut butter and have ready on hand

CRUST-

In a food processor add all ingredients for crust until ingredients are combined and it forms into a consistency that is somewhere between peanut butter and cookie dough. Press into your springform pan and put in freezer to chill.

Next part…my favorite…don’t worry about washing the food processor or twister jar!  Yay!

FILLING-

In a small saucepan over medium to low heat melt together, coconut oil, peanut butter, chocolate and maple syrup until smooth and set aside.

Drain your cashews and place in food processor along with the coconut cream. Blend until smooth. Add melted ingredients and salt and blend again for about 30-60 seconds till it has a silky consistency. Pull out your spring-form pan and smooth filling into pan till you’ve created an even layer throughout. Don’t forget to lick the spoon here, and clean that food processor out lickity split! When my husband is done with that thing it looks like it’s clean! Ha ha!  Put the pan back in the freezer to chill once again.

GANACHE-

For your third and final layer melt your cacao chips/nips and 2 TBL of peanut butter  till smooth. Evenly spread over firm filling. Melt your last tablespoon of peanut butter and drizzle over the ganache layer.  Take a toothpick and run zig zags through topping to create a beautiful design. Place in fridge and let set for atleast 1-2 hours.  This tastes best when you let it sit at room temperature for about 20 minutes before serving.

It is such a decadent and wholesome treat-remember that a little slice goes a long way!

Check out another simple recipe for peppermint patties here

XO-Sarah

 

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