Vegan And Gluten Free Peanut Butter Cup Cheesecake - cooking recipe

Ingredients
    1 cup shelled peanuts
    1 cup almond slivers
    1 1/3 cup dried, pitted dates
    1/2 cup cocoa powder, plus 4 tsp
    1 3/4 cups peeled, chopped Hokkaido pumpkin
    1/2 cup peanut butter
    3 tsp stevia powder
    1/4 cup maple syrup, plus 2 tbsp
    1 cup coconut oil
Preparation
    To make the crust, pulse peanuts, almonds, 1 cup dates and 4 tsp cocoa powder in a food processor until finely chopped. Gradually add 1/3 cup water and pulse until a dough-like mixture forms. Grease an 8 inch springform pan then firmly press dough into base. Chill for 20 mins.
    To make the filling, place 1 3/4 cups chopped pumpkin in a pot. Cover with 1/2 cup water. Bring to a boil then reduce heat and simmer until soft and cooked through. With an immersion blender, puree pumpkin along with cooking water. Let cool.
    In a food processor, combine peanut butter, remaining dates, stevia and 2 tbsp maple syrup. Process until smooth then fold into pumpkin puree. Transfer to prepared springform pan and chill for 2 hours.
    To make the chocolate topping, melt coconut oil in a saucepan. Stir in remaining maple syrup and cocoa powder. Pour over top of chilled cake, covering pumpkin layer. Freeze for about 3 hours. To serve, defrost and slice.

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