Chocolate Peanut Butter Cheesecake

Step 1

In a food processor add almonds, pulse until it's a flour-like substance. Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a dough-like substance.

Step 2

Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom)*. Then press the dough into the bottom of the pan making a thick and level crust.

Step 3

In a blender add your soaked cashews (strained), coconut milk, cocoa powder, agave, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth.

Step 4

Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours**, or until solid.

Step 5

When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve). It's easiest to cut cake with a hot sharp knife (run the knife under hot water and towel dry before slicing).