Vegan Chocolate and Peanut Butter Cheesecake
Ingredients
Base
- 1 cup of raw peanuts
- 1 tbsp peanut butter
- 1 tsp cinnamon
- 1 cup of pitted Medjool dates
- 1/4 cup melted coconut oil
Top
- 2 cups hazelnut milk or any vegetable milk
- 6g agar agar
- 2 cups peanuts
- 1 pinch of sea salt
- 3/4 cup of cacao powder
- 1/2 cup peanut butter
- 2 bananas
Toppings
- 1 cup hazelnut milk or any vegetable milk
- 3 tbsp cacao powder
- 3 tbsp maple syrup
- 2g agar agar
- 1/2 cup salted peanuts
Preparation
Base
In a food processor, blend the peanuts until you get small (but not too small) pieces.
Add peanut butter, cinnamon, pitted Medjool dates, and melted coconut oil.
Blend for 30 seconds until the dough is mixed.
Press the dough into a cake mold until firm and even.
Put it in the freezer.
Filling
In two separate saucepans, add a cup of vegetable milk and 3g of agar agar to each.
Cook over medium heat until the mixture starts to boil, dissolving the agar agar.
In a food processor, blend a cup of peanuts.
Add peanut butter and a banana to the blended peanuts.
Add the milk with agar agar from one of the saucepans.
Put the mixture back into the saucepan and cook for 5 more minutes.
Pour the peanut butter layer into the mold and refrigerate to harden for about 10 minutes.
Blend a cup of cashews, then add a pinch of sea salt, cacao powder, and a banana.
Add the milk with agar agar from the other saucepan.
Put the mixture back into the saucepan and cook for 5 minutes.
Set the chocolate mixture aside.
Assembling
Once the peanut butter layer has hardened, add the chocolate layer on top.
Refrigerate again to allow the chocolate layer to harden for about 10 minutes.
