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Vegan Dark Chocolate Peanut Butter Cheesecake


  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 8 slices 1x

Ingredients

Scale

Crust: 

  • 1012 dates w/pits removed  (if hard soak in hot water for 10 minutes)
  • 2tbs cocoa powder 
  • 1 1/2 cups unsalted peanuts (you can use salted or other nuts)
  • 1 tsp vanilla 
  • 1/4 cup melted coconut oil

Filling: 

Topping: 

  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil
  • 1/2 cup chopped unsalted peanuts (you can use salted)

Instructions

  1. Grease an 8 or 9 inch pie pan
  2. Combine all of the crust ingredients in a food processor. Process until everything comes together. If you don’t have a good processor, crush the peanuts first! Press into a pan and allow to chill in the fridge while you make the filling. 
  3. Add all of the filling ingredients into the food processor, blend until smooth. Pour over chilled crust. Set in fridge to firm up for 1hr to 2hrs or until firm. For the topping throw the chips and coconut oil in a bowl and pop in the microwave for 1 minute. Combining after every 10 seconds until fully melted. Drizzle over the chilled pie and top with crushed peanuts.
  • Prep Time: 15 minutes

Nutrition

  • Serving Size: 1
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