If you love peanut butter and you love cheesecake, and let’s be honest, who doesn’t, you’re gonna love this recipe. It’s the perfect end to any meal and a great on-the-go snack when you need a little pick-me-up. I guarantee you’ll want to keep your fridge stocked with these goodies. Takes a little bit of work but totally worth the effort. And as usual, feel free to experiment to make it your own.

Base:

• 1 cup peanuts
• 1/4 cup cacao powder
• 1/4 cup Endangered Species Chocolate Oat Milk Chocolate Chips
• 1 cup dates
• 1/2 tsp sea salt
• 2 tbsp melted coconut oil
• 1 tsp espresso powder

 Filling:

• 1/4 cup coconut cream
• 1/4 cup RISE Oat milk
• 1 cup raw soaked cashews
• 1/3 cup maple syrup
• 1 1/2 tsp vanilla
• 1/2 tsp sea salt
• 2 tbsp peanut butter

Ganache:

• 1 1/2 cups Endangered Species chocolate Oat Milk chocolate chips
• 1/3 cup coconut cream
• 1 tbsp peanut butter

 How to:

1. Line a cupcake tin with liners. Combine all base ingredients in a food processor until a sticky dough forms. Divide the dough evenly amongst the cupcake tins, Pressing it into the bottom firmly.
2. Combine all filling ingredients in a food processor until completely smooth. Divide evenly over the bases.
3. Melt the ganache ingredients together until smooth, stirring frequently. It’ll thicken as you stir. Divide amongst the tray.
4. Place in the freezer to set! Enjoy! 

 

Recipe and photo by @danishealthyeats