Vegan Peanut Butter Chocolate Cheesecake
Total Steps
17
Ingredients
25
Tools Needed
1
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Vegan Chocolate Peanut Butter CheesecakeIngredients
- 1.5 cups raw almonds
- 1.5 cups pitted dates
- 3 teaspoons pure cocoa powder
- 1/4 cups coconut oil, melted
- 1/2 teaspoons cinnamon
- 1 block extra firm tofu
- 1 teaspoons vanilla extract
- 1/2 cups dates
- 1/4 cups maple syrup
- 1/2 cups creamy unsweetened peanut butter
- 1/2 cups soy milk
- 1/4 cups agave nectar
- 3 tablespoons pure cocoa powder
- 1 cups water
- 1 teaspoons agar flakes(optional)
- 3/4 cups soy milk
- 1/4 cups maple syrup
- 4 tablespoons pure cocoa powder
- 1/4 teaspoons agave
- 1/2 cups peanut butter
- 3 teaspoons pure baking cocoa (alternative topping)(optional)
- 1/2 cups peanut butter (alternative topping)(optional)
- 3/4 cups maple syrup (alternative topping)(optional)
- 1/4 cups agave (alternative topping)(optional)
- 1/2 cups dates, for garnish
Instructions
Step 1
For the Crust:
Step 2
In a blender or food processor add the almonds, dates and cocoa and blend well. It should be a fine powder and it should stick together in almost a paste like form. Add to mixing bowl and pour in melted coconut oil.
Step 3
Press into a glass pie dish. Press firmly until the crust is formed. If you press firmly enough it will hold together perfectly when its time to cut.
Step 4
Cover and put in freezer to chill while you work on the filling.
Step 5
For the topping:
Step 6
Boil 1 cup water and add agar flakes. If you boil stirring constantly for 10 minutes until dissolved. Once dissolved turn the heat on low and add the maple, peanut butter, chocolate, and agave, stir on low until joined. Remove from heat and add soymilk. Let cool and store in an airtight container for two hours in the fridge.
Step 7
For the Filling:
Step 8
Drain tofu for 15 minutes in a colander with a plate and heavy can or jar to get any excess water out. Add to food processor or blender. To the blender also add cinnamon, vanilla, dates, maple, peanut butter soymilk, agave, and blend until creamy. Scrape down sides and blend again.
Step 9
Remove pie crust from fridge and pour filling over. Let firm in freezer for two hours.
Step 10
Once tofu filling is firm add the topping. By now the agar should have set and it should be thickened. Let sit overnight or for about four hours.
Step 11
Blend 1/2 cup remaining dates and sprinkle on top
Step 12
** If you don’t have agar or can’t find it, you could use this recipe for my cupcake frosting.
Step 13
For the topping without agar
Step 14
3 teaspoons pure baking cocoa
Step 15
1/2 cup peanut butter
Step 16
3/4 cup maple syrup
Step 17
1/4 cup agave