Salted Caramel Peanut Butter Cheesecakes
Ingredients
- 1 cup raw cashews, soaked
- 1 cup @_mmmore_rawtreats_ salted caramel peanut butter
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 1/2 cup plant milk
- 1 tbsp cacao powder
Toppings
- 1/3 cup salted caramel peanut butter
- Crushed nuts
- Chocolate cubes
Preparation
Soak the cashews in hot water for 1 hour or longer if desired, drain, and pour into a blender. Add the peanut butter, coconut oil, milk, and maple syrup. Leave the cacao powder for later.
Blend together until the mixture is smooth and creamy. Transfer one-third of the mixture into a bowl and add the cacao powder. Mix together.
Spoon the mixture evenly into a silicone muffin tray. If using a metal tray, use baking paper or liners to make removal easier. Place in the freezer for 10 minutes to set the chocolate base layer.
Remove from the freezer and spoon the remaining mixture evenly into each muffin hole to fill them to the top. Return to the freezer for 4-6 hours or overnight.
Decorate the cheesecakes as desired, for example, melt the peanut butter in the microwave and drizzle over half of each, then top with dark chocolate and crushed almonds.
