Vegan Peanut Butter Chocolate Cheesecake

Name: Vegan Peanut Butter Chocolate Cheesecake
Total time: 45 min
Yield: 8 servings
Ingredients: 1 teaspoon agar flakes; 1/4 teaspoon agave; 1/4 cup agave nectar; 1.5 cups raw almonds; 1/2 teaspoon cinnamon; 3 tablespoons pure cocoa powder; 3 teaspoons pure cocoa powder; 4 tablespoons pure cocoa powder; 1/4 coconut oil (melted); 1/2 cup creamy unsweetened peanut butter; 1/2 cups dates (same kind pre-chopped coated in oat flour); 1.5 cup pitted dates ( I used chopped dates that were coated in oat flour from my local Sprouts store); 1 block extra firm tofu (Please use organic tofu!); 1/4 cup maple syrup; 1/2 cup peanut butter; 1/2 cup soy milk; 3/4 cups soy milk; 1 teaspoon vanilla extract; 1 cup water

If you have roughly 45 minutes to spend in the kitchen, Vegan Peanut Butter Chocolate Cheesecake might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 23g of protein, 35g of fat, and a total of 575 calories. This recipe serves 8.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

575 kcal

Calories

23 g

Protein

35 g

Fat

50 g

Carbs

Ingredients

For 8 servings

Instructions

1
For the Crust:In a blender or food processor add the almonds, dates and cocoa and blend well. It should be a fine powder and it should stick together in almost a paste like form.
2
Add to mixing bowl and pour in melted coconut oil.Press into a glass pie dish. Press firmly until the crust is formed. If you press firmly enough it will hold together perfectly when its time to cut.Cover and put in freezer to chill while you work on the filling.For the topping:Boil 1 cup water and add agar flakes. If you boil stirring constantly for 10 minutes until dissolved. Once dissolved turn the heat on low and add the maple, peanut butter, chocolate, and agave, stir on low until joined.
3
Remove from heat and add soymilk.