Peanut Butter Cacao Cheesecake by @danishealthyeats
Time: 15 minutes (2 hrs-overnight to set)
For the Cacao Cookie Crust:
9 Emmy's Organics Dark Cacao Coconut Cookies
Place cookies into a food processor and pulse until a sticky dough forms. Press into a prepared pie pan.
For the Cacao Peanut Butter Cheesecake:
1 cup raw cashews
1/2 cup canned coconut milk
4 tbsp peanut butter
1/2 chocolate bar or 1/4 cup chocolate chips of choice (I used a stevia sweetened brand)
1 tsp vanilla
2 Tbsp raw cacao powder
6 tbsp maple syrup or other sweetener of choice
1/4 tsp sea salt
Place all ingredients in a high-powered blender or food processor. Process for a couple minutes until completely smooth.
Pour mixture over the cookie crust and place in the freezer to set for about 30 minutes.
For the Chocolate Ganache:
1 chocolate bar of choice
1/3 cup coconut milk (top, thick part of the can)
Melt the chocolate and coconut milk together until smooth. Pour over the cheesecake layer.
Sprinkle with desired toppings (I used chopped peanuts and drizzled it with melted peanut butter).