Vegan Peanut Butter Chocolate Cheesecake
Ready in : 45 mins
If you have roughly 45 minutes to spend in the kitchen, Vegan Peanut Butter Chocolate Cheesecake might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 23g of protein, 35g of fat, and a total of 575 calories. This recipe serves 8. For $1.58 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have agar flakes, agave, water, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 1 person found this recipe to be delicious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid.
Ingredients
agar flakes
1 teaspoon
agave
0.25 teaspoon
agave nectar
0.25 cup
almonds
1.5 cups
cinnamon
0.5 teaspoon
cocoa powder
3 tablespoons
cocoa powder
3 teaspoons
cocoa powder
4 tablespoons
coconut oil
0.25
creamy peanut butter
0.5 cup
dates
0.5 cups
dates
1.5 cup
block extra tofu
1
maple syrup
0.25 cup
peanut butter
0.5 cup
soy milk
0.5 cup
soy milk
0.75 cups
vanilla extract
1 teaspoon
water
1 cup
Cooking in Steps
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1For the Crust:In a blender or food processor add the almonds, dates and cocoa and blend well. It should be a fine powder and it should stick together in almost a paste like form.
almonds
cocoa powder
dates
food processor
blender -
2Add to mixing bowl and pour in melted coconut oil.Press into a glass pie dish. Press firmly until the crust is formed. If you press firmly enough it will hold together perfectly when its time to cut.Cover and put in freezer to chill while you work on the filling.For the topping:Boil 1 cup water and add agar flakes. If you boil stirring constantly for 10 minutes until dissolved. Once dissolved turn the heat on low and add the maple, peanut butter, chocolate, and agave, stir on low until joined.
peanut butter
coconut oil
chocolate
agave
maple syrup
water
agar
mixing bowl
pie form -
3Remove from heat and add soymilk.
soymilk