Vegan Peanut Butter Chocolate Cheesecake
Ingredients
Ingredients:
For the Crust:
1.5 cups raw almonds
1.5 cup pitted dates ( I used chopped dates that were coated in oat flour from my local Sprouts store)
3 teaspoons pure cocoa powder
1/4 coconut oil (melted)
For the Filling:
1/2 teaspoon cinnamon
1 block extra firm tofu (Please use organic tofu!)
1 teaspoon vanilla extract
1/2 cups dates (same kind pre-chopped coated in oat flour)
1/4 cup maple syrup
1/2 cup creamy unsweetened peanut butter
1/2 cup soy milk
1/4 cup agave nectar
3 tablespoons pure cocoa powder
For the Topping
1 cup water
1 teaspoon agar flakes
3/4 cups soy milk
1/4 cup maple syrup
4 tablespoons pure cocoa powder
1/4 teaspoon agave
1/2 cup peanut butter
Put it all together:
Preparation
1
For the Crust:
2
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. Add to mixing bowl and pour in melted coconut oil.
3
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.
4
Cover and put in freezer to chill while you work on the filling.
5
For the topping:
6
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. Remove from heat and add soymilk. Let cool and store in an airtight container for two hours in the fridge.
7
For the Filling:
8
Drain tofu for 15 minutes in a colander with a plate and heavy can or jar to get any excess water out. Add to food processor or blender. To the blender also add cinnamon, vanilla, dates, maple, peanut butter soymilk, agave, and blend until creamy. Scrape down sides and blend again.
9
Remove pie crust from fridge and pour filling over. Let firm in freezer for two hours.
10
Once tofu filling is firm add the topping. By now the agar should have set and it should be thickened. Let sit overnight or for about four hours.
11
Blend 1/2 cup remaining dates and sprinkle on top
12
** If you don’t have agar or can’t find it, you could use this recipe for my cupcake frosting.
13
For the topping without agar
14
3 teaspoons pure baking cocoa
15
1/2 cup peanut butter
16
3/4 cup maple syrup
17
1/4 cup agave
.
About
I made the most delicious cheesecake. Maybe in the history of cheesecakes. I made it literally all day yesterday and woke up early this morning to take pictures. I couldn’t quite get the piece to look the way I wanted it to. So I kept cutting pieces. What happened to the rejected cheesecake slices? None of your nosy business. Okay I’ll tell you.
Other Names:
Vegan Cheesecake
Yield:
8 servings
Added:
Sunday, September 8, 2013 - 9:21am
