Name: Gluten-Free Vegan Peanut Butter Cup Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Yield: 10 slices
Ingredients: ½ cup roasted peanuts; 1 cup (96g) almond flour; 3 tablespoons cacao powder; 3 tablespoons (63g) pure maple syrup; 2 tablespoons (25g) refined coconut oil; ½ teaspoon sea salt; 1½ cups raw cashews (soaked for at least four hours or preferably overnight, drained and rinsed in cool water before using); ½ cup canned full-fat coconut milk; ⅓ cup (111g) pure maple syrup; ½ cup (128g) creamy peanut butter; 2 tablespoons refined coconut oil (melted and cooled); 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; ½ teaspoon sea salt (salt to taste if your peanut butter is salted); 3 oz. dark chocolate (finely chopped); ¼ cup canned full-fat coconut cream (just the thick, creamy part from the top of the can); Mini peanut butter cups