Bonjour Peanut Butterer

PEANUT & CHOCOLATE BUTTER CHEESECAKE

Recipe By

Serves: 12

Ingredients for the base

  • 1/2 cup almond meal
  • 1/2 cup quick oats
  • 2 Tbsp coconut oil
  • 5-6 dates
  • 1-2 Tbsp cacao powder
  • 1/4 cup Pic’s Peanut & Chocolate Butter

Ingredients for the filling

  • 2 cup cashews (soaked for 3-6 hours)
  • 1 cup coconut yoghurt or coconut cream
  • 1/4 cup cacao powder
  • 3 Tbsp maple syrup
  • 1-2 Tbsp coconut oil
  • 1/4 tsp Himalayan salt

Directions

  1. Combine all ingredients for the base (except Pic’s Peanut & Chocolate Butter) in a high-power blender and blend until smooth.
  2. Press into the base of a greased and lined springform cake tin and spread Pic’s Peanut & Chocolate Butter on top of the base.
  3. Place in the fridge.
  4. Prepare the filling.
  5. Drain and rinse-soaked cashews and place in blender with remaining ingredients, blend until smooth and creamy.
  6. Spoon on top of the base and place in the freezer for 4-5 hours or overnight to set.
  7. Allow to thaw before serving and top with extra Pic’s Peanut & Chocolate Butter.
Categories: Entertaining, Sweet tooth
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