Vegan Peanut Butter Chocolate Cheesecake Kit

Put dates and pecans in a food processor. Process until mixture is coarse and uniform throughout. Add the rest of the to the blender until the mixture just starts to clump together. (Do not over process here or the bites will become oily)

Pour the mixture into the prepared pan and press it evenly into the bottom of the pan. Put the pan with the crust in it in the refrigerator while you make the filling

Place the soaked, rinsed and drained cashews and the coconut cream into the blender. Blend until smooth.

Add the melted chocolate, peanut butter & coconut oil mixture, vanilla extract, cocoa powder and salt to the lender. Blend for 30-60 seconds or until silky smooth. You may need to stop, scrape down the sides and continue blending. Pour the filling into the prepared pan and evenly spread it over the crust.

Melt chopped Chocolate with 2 TBSP peanut butter and stir until smooth. Evenly spread over firm filling. Return to the fridge to set.

To serve, remove from fridge and let sit at room temperature for 20 minutes. This tastes the best when it’s not straight out of the fridge and has a little time to sit at room temperature!