No-Bake Peanut Butter Chocolate Cheesecake [Vegan]

Name: No-Bake Peanut Butter Chocolate Cheesecake [Vegan]
Ingredients: 1 large avocado (ripe); 1/2 c. pure maple syrup; scant 1/2 c. non-dairy milk; 2-3 T. vanilla-infused bourbon; 1/2 tsp. sea salt; 1/2 c. coconut oil, softened; 1/2 c. nut butter (I used natural peanut butter. You could easily choose almond butter or cashew butter as well. For a nut-free option, you can use sunflower seed butter or chocolate tahini.); 1/2 c. unsweetened cocoa powder; Preparation; Grease an 8 inch spring form pan with coconut oil. Set it aside.; In your food processor, combine the cookies and vegan butter and pulse. You should end up with a fine meal. Press the crumbs/meal into the bottom of the spring form pan. Try to make the crust as even as possible.; For the filling:; In your food processor, combine all of the filling ingredients – it’s that easy! Puree the ingredients until they are nice and silky smooth.; Pour the filling onto your prepared crust. Using a spatula, even out the filling. Refrigerate the cheesecake for at least an hour.; After the hour has elapsed, you can make the ganache/sauce and pour it on.; ***TIP*** If your ganache is a bit chunky, heat it up. It just means that your coconut oil is too cold (sometimes from the coldness of chilled maple syrup).; Refrigerate the cheesecake for another 30-60 minutes. Serve it cold and, remember, store it in the fridge when it’s not being eaten. The filling will soften up to a pudding consistency and make it difficult to cut.; Notes; Adapted from Comfy Belly; EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS; Avocado; AUTHOR & RECIPE DETAILS; photo; Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her vegan dessert blog, Morsels and Moonshine, Aileen focuses on using sustainable whole foods without compromising flavor. Follow her on Facebook, Twitter, Instagram, o; by Taboola; Sponsored Links; From The Web; 20 Cool Siblings In Hollywood You DIDN'T Kn…Refinery29; The Secret Dangers of Coconut OilSafe or Dangerous; What You Need to Know About Psoriatic Arthr…Livestrong for Healthline

No-Bake Peanut Butter Chocolate Cheesecake [Vegan] was pinched from <a href="http://www.onegreenplanet.org/vegan-recipe/no-bake-peanut-butter-chocolate-cheesecake/" target="_blank">www.onegreenplanet.org.</a>

"This is one of those recipes that WOWS non-vegans and has both nut-free and gluten-free options. I made this "cheesecake" in the hopes to make a cheesecake base that has the potential to be nut-free. I have several in my recipe index that have cashew centers. They are delicious, but I wanted people to have some options. After some research, I found that most people who have tree nut allergies are not allergic to coconut. Wahoo! It was a huge hit. No one could tell it was vegan and no one could taste the secret ingredient: avocado...."

INGREDIENTS

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1 large avocado (ripe)

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1/2 c. pure maple syrup

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scant 1/2 c. non-dairy milk

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2-3 T. vanilla-infused bourbon

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1/2 tsp. sea salt

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1/2 c. coconut oil, softened

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1/2 c. nut butter (I used natural peanut butter. You could easily choose almond butter or cashew butter as well. For a nut-free option, you can use sunflower seed butter or chocolate tahini.)

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1/2 c. unsweetened cocoa powder

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Preparation

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Grease an 8 inch spring form pan with coconut oil. Set it aside.

•

In your food processor, combine the cookies and vegan butter and pulse. You should end up with a fine meal. Press the crumbs/meal into the bottom of the spring form pan. Try to make the crust as even as possible.

•

For the filling:

•

In your food processor, combine all of the filling ingredients – it’s that easy! Puree the ingredients until they are nice and silky smooth.

•

Pour the filling onto your prepared crust. Using a spatula, even out the filling. Refrigerate the cheesecake for at least an hour.

•

After the hour has elapsed, you can make the ganache/sauce and pour it on.

•

***TIP*** If your ganache is a bit chunky, heat it up. It just means that your coconut oil is too cold (sometimes from the coldness of chilled maple syrup).

•

Refrigerate the cheesecake for another 30-60 minutes. Serve it cold and, remember, store it in the fridge when it’s not being eaten. The filling will soften up to a pudding consistency and make it difficult to cut.

•

Notes

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Adapted from Comfy Belly

•

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS

•

Avocado

•

AUTHOR & RECIPE DETAILS

•

photo

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Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her vegan dessert blog, Morsels and Moonshine, Aileen focuses on using sustainable whole foods without compromising flavor. Follow her on Facebook, Twitter, Instagram, o

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by Taboola

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Comments & Reviews

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