Raw Chocolate, Peanut Butter Cheesecake Cups, Vegan + Gluten-Free
Author: 
Recipe type: dessert
Cuisine: raw, vegan
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup oat flour
  • 4 pitted dates (soaked in warm water 30 minutes)
  • 1 tbs maple syrup
  • 2 tbs cocoa powder
  • 1 tbs coconut oil, softened
  • dash of salt
  • 2 tbs peanut butter
  • 2 tbs coconut butter, softened
  • 1 cup cashews (soaked at least 4 hours)
  • juice of half a lemon
  • 2 tbs coconut oil, softened
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
  • dash of salt
Instructions
  1. Line a mini muffin tin with baking cups.
  2. Prepare chocolate layer by blending together oat flour, dates, 1 tbs maple syrup, cocoa powder, 1 tbs coconut oil and a dash of salt until mostly smooth. Set aside.
  3. Prepare peanut butter layer by stirring together peanut butter and coconut butter. Set aside.
  4. Prepare cheesecake layer by draining cashews and blending them with lemon juice, 2 tbs coconut oil, 2 tbs maple syrup, vanilla extract and salt until smooth.
  5. Assemble cups by pressing a spoonful of chocolate mixture into the bottom of each cup. Follow with peanut butter mixture. Top with cheesecake mixture.
  6. Place in freezer for 30 minutes to set. Enjoy right away or store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/05/11/raw-chocolate-peanut-butter-cheesecake-cups-vegan-gluten-free/