Chocolate Peanut Butter Cheesecake
The recipe Chocolate Peanut Butter Cheesecake can be made in around 20 minutes. For $2.04 per serving, you get a side dish that serves 10. One portion of this dish contains around 15g of protein, 41g of fat, and a total of 579 calories. Plenty of people made this recipe, and 334 would say it hit the spot. This recipe from My Whole Food Life requires maple syrup, cacao powder, peanut butter, and maple syrup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is outstanding. If you like this recipe, take a look at these similar recipes: Chocolate Peanut Butter Cheesecake, Chocolate-Peanut Butter Cheesecake, and Chocolate and Peanut Butter Mousse Cheesecake.
Servings: 10
Preparation duration: 20 minutes
Ingredients:
1 1/2 cups raw almonds
1/2 cup cacao powder
1/3 cup coconut oil (measure after melting)
2 T coconut oil (measure after melting)
1/2 cup maple syrup
3 T maple syrup
8 Medjool dates , pits removed
1/2 cup peanut butter
3 T peanut butter
2 cups raw cashews , soaked overnight
2-3 T water
Equipment:
food processor
frying pan
sauce pan
Cooking instruction summary:
In a food processor , add the almonds. Blend into a coarse consistency. Then add the dates and blend more. Lastly, add the water, one tablespoon at a time, until the dough forms. Press the dough into a greased 6 inch spring form pan . Place in the fridge while you make the cheesecake.Add all the cheesecake ingredients to a food processor and blend until smooth. Once smooth, pour into the spring form pan on top of the crust. Place in the fridge to firm. It needs about 4 hours to set.In a small sauce pan , on medium-low heat, add the frosting ingredients. Stir until everything is combined. Remove from heat. Remove the sides of the spring form pan. Transfer the cheesecake to a serving plate. Spread the frosting on top of the cheesecake. Serve immediately or refrigerate for later.
Step by step:
1. In a
2. food processor
3. , add the almonds. Blend into a coarse consistency. Then add the dates and blend more. Lastly, add the water, one tablespoon at a time, until the dough forms. Press the dough into a greased 6 inch
4. spring form pan
5. Place in the fridge while you make the cheesecake.
6. Add all the cheesecake ingredients to a
7. food processor
8. and blend until smooth. Once smooth, pour into the spring form pan on top of the crust.
9. Place in the fridge to firm. It needs about 4 hours to set.In a small
10. sauce pan
11. , on medium-low heat, add the frosting ingredients. Stir until everything is combined.
12. Remove from heat.
13. Remove the sides of the spring form pan.
14. Transfer the cheesecake to a serving plate.
15. Spread the frosting on top of the cheesecake.
16. Serve immediately or refrigerate for later.
Nutrition Information:
covered percent of daily need
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