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
- 1/3 cup salted caramel peanut butter
- crushed nuts
- chocolate cubes
Preparation
Soak almonds 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 for later
Blend together until the mixture is smooth creamy. Transfer 1/3 of the mixture into a bowl & add the cacao powder. Mix together
Spoon the mixture evenly into a silicone muffin tray. If you’re using a metal one, use baking paper or liners to pull them out easily later. Place in the freezer for 10 mins. This is the choc base layer
Remove from the freezer and spoon the remaining mixture evenly into each muffin hole so they are filled to the top. Return to the freezer for 4-6 hours or overnight
You can decorate these any way you like - I melted the peanut butter in the microwave and drizzled over half of each cheesecake. Then topped with dark chocolate and crushed almonds