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...Read More
For 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.
Add 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.
Remove from heat and add soymilk.
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.
Remove pie crust from fridge and pour filling over.
Let firm in freezer for two hours.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.Blend 1/2 cup remaining dates and sprinkle on top** If you dont have agar or cant find it, you could use this recipe for my cupcake frosting.For the topping without agar3 teaspoons pure baking cocoa1/2 cup peanut butter3/4 cup maple syrup1/4 cup agave
