- In a food processor, combine the almonds and oats and blend until these form a rough flour.
- Add in the dates, coconut oil and salt and blend until well combined.
- Pour this into a loose bottom cake tin and press into the base of the tin and up the sides to create a wall for the filling.
- Place this into the freezer to set whilst you make the filling.
- For the peanut caramel, combine the peanut butter, dates, coconut oil, coconut milk and sea salt in a food processor or high speed food processor and blend until smooth and creamy.
- Pour this over the base and leave in the freezer for 4 hours over overnight to set.
- Once the cake is ready, carefully remove from the cake tin and transfer onto a stand or serving platter.
- Gently melt the coconut oil and stir through the cacao and maple syrup.
- Drizzle the chocolate over the cake and garnish with cacao nibs.
- Serve with some coconut yoghurt or coconut cream and dig in!
Peanut Butter Caramel Cheesecake
Recipe By Charley's Health
Base
- 1/2 cup almonds
- 1/2 cup oats
- 1/2 cup dates
- Tbsp coconut oil
- Pinch sea salt
Peanut Caramel Layer
- 4 tbsp Pic’s Peanut butter
- 1 cup dates
- 2 tbsp coconut oil
- 1/2 cup coconut milk
- Pinch sea salt
Chocolate Topping
- Tbsp coconut oil
- Tbsp cacao powder
- Tbsp maple syrup
- Cacao Nibs
