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.