There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
Vanilla Bean Layer:
1 ½ cups Cashews, soaked and drained
¾ cup Coconut Milk
¾ cup Maple Syrup
¾ cup Coconut Oil
2 teaspoons Vanilla
1 Vanilla Bean, scraped
Pinch of Sea Salt
Peanut Butter Chocolate Layer:
3 tablespoons JUSTIN’S® Classic Peanut Butter
4-5 JUSTIN’S® Peanut Butter Cups, chopped
1 ½ cups Cashews, soaked and drained
¼ cup Roasted Peanuts
2 tablespoons Cocoa Powder
¾ cup Coconut Milk
¾ cup Maple Syrup
¾ cup Coconut Oil
2 teaspoons Vanilla
Pinch of Sea Salt
Edible Flowers
1. In a high speed blender, combine all the ingredients for the vanilla bean layer.
2. Blend until very smooth and creamy, for about 4-5 minutes. Pour into a bowl and set aside.
3. In the same (unwashed) blender, combine all the ingredients for the peanut butter chocolate layer. Blend until smooth and creamy.
4. Pour the peanut butter chocolate mixture into the bottom of a 12-inch springform pan.
5. Freeze for 15 minutes.
6. Remove from the freezer and pour the vanilla bean layer on top of the chocolate layer.
7. Freeze for 2 hours, or until solid.
8. Remove from the pan, top with the chopped peanut butter cups and edible flowers, and enjoy.
9. Store the remaining cheesecake in the freezer until ready to serve.
