Vegan Peanut Butter Chocolate Cheesecakes
Recipe by Lauren Dapoz of @laurenslovelykitchen
Ingredients
Crust:
- 12 Emmy’s organics Dark Cacao Coconut Cookies
- 1 TB coconut oil, melted
Filling:
- 1 ½ cups raw cashews, soaked in water overnight
- 1/2 cup full fat coconut milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1 TB coconut oil, melted
- For crust, blend cookies and coconut oil in a food processor until a “dough” forms, about 2 minutes. Spray a muffin tin with nonstick spray. Add 2 TB dough into 8 of the muffin tins. Push dough up sides of each tin to form a cup shape. Freeze for 30 minutes.
- While crusts are freezing, prepare filling. In a high speed blender, combine all filling ingredients. Blend until smooth, about 2 minutes. Pour filling into each muffin cup. Refrigerate at least 1 hour.
- Drizzle with melted chocolate (optional). Enjoy!
Makes 8 cheesecake cups
