Vegan Peanut Butter Cheesecake

This Vegan Peanut Butter Cheesecake is an absolute winner! 


For the crust: 

1/2 cup pecans 

1/2 cup oats 

3 x Tbs date syrup

For the filling: 

1 x cup cashews (soaked in water for about 4 hours) 

1 x avocado 

2 x Tbs raw cacao powder

5 x Tbs date syrup

A squeeze of lemon juice 

A pinch of Himalayan salt 


Blend together all of the crust ingredients in a food processor and press this mixture into a round cake tin lined with baking paper to form the base. 

Blend the filling ingredients together in a food processor and pour over base. 

Decorate with chopped up Butter Cups. 

Freeze for a few hours and either serve frozen or let it defrost for about 15-20 minutes. 

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