Chocolate Chunk Cheesecake with Peanut Butter
1 cup pitted dates
1/4 cup melted coconut oil
2 cups raw cashews
1 1/2 cups pitted dates
1/4 cup preferred liquid sweetener (optional; I used about 1-2 tablespoons maple syrup)
Seeds from 1 vanilla pod
1/4 cup cacao or carob powder (I used cacao powder)
3 tablespoons raw peanut butter
3 tablespoons raw chocolate (see below)
1/4 cup cacao powder
1/2 cup melted coconut oil
1/3 cup preferred liquid sweetener
Mix all ingredients together until smooth
To make the crust:
Pulse the oats into flour in your food processor. Add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge.
To make the cheesecake:
Blend all ingredients, except the cacao powder, until very smooth, using as little water (or maple syrup) as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener. This is your vanilla layer.
Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender/food processor and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight then drizzle with peanut butter and chocolate the next day. Enjoy!
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