Dark Chocolate Peanut Butter Cheesecake [Vegan]

Indulge in the rich flavors of chocolate and peanut butter with this scrumptious vegan no-bake cheesecake that’s as easy to make as it is to devour?

Contents

Rich and Decadent Vegan Dark Chocolate Peanut Butter Cheesecake

Ten to twelve dates, pits removed (soaking in hot water for ten minutes, if necessary).
2 tablespoons cocoa powder
1.5 cups of unsalted peanuts (feel free to substitute with salted or other nuts of your choice)
1 teaspoon vanilla
1/4 cup melted coconut oil

Generously grease a 8- to 9-inch pie pan with butter or cooking spray.
All crust ingredients are combined in a food processor until well-mixed and crumbly. Process until everything comes together. Don’t risk ruining your recipes – crush those peanuts first if your processor isn’t up to par! Pour the mixture into a prepared pan and refrigerate until firm before preparing the filling.
Combine all the filling ingredients in a food processor and puree until the mixture is silky smooth. Pour over chilled crust. Allow the mixture to chill in the refrigerator for a period of one to two hours, or until it has reached a firm consistency. Combine the chips and coconut oil in a microwave-safe bowl, then heat on high for one minute. As the mixture sits, it gradually combines, stirring every 10 seconds to ensure a smooth consistency, continuing this process until the ingredients are fully incorporated and melt into a cohesive whole. Sprinkle a delicate drizzle of sweet sauce over the chilled pie, finishing it off with a satisfying crunch from the crushed peanuts.