Gluten-Free Vegan Peanut Butter Cup Cheesecake

[nverland]

Gluten-Free Vegan Peanut Butter Cup Cheesecake
Prep Time 20 minutes Chill Time 4 hours Total Time 4 hours 20 minutes Servings 10 slices

Ingredients

For the crust
½ cup roasted peanuts
1 cup (96g) almond flour
3 tablespoons cacao powder
3 tablespoons (63g) pure maple syrup
2 tablespoons (25g) refined coconut oil
½ teaspoon sea salt

For the cheesecake
1½ cups raw cashews soaked for at least four hours or preferably overnight, drained and rinsed in cool water before using
½ cup canned full-fat coconut milk
⅓ cup (111g) pure maple syrup
½ cup (128g) creamy peanut butter
2 tablespoons refined coconut oil melted and cooled
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon sea salt to taste if your peanut butter is salted

For the dark chocolate drizzle & garnish
3 oz. dark chocolate finely chopped
¼ cup canned coconut milk
Mini peanut butter cups

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