Peanut Butter Coconut cheesecake
INGREDIENTS
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Crust:
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1 cup finely ground graham crackers
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1/4 cup finely crushed Chick-O-Stick candies
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2 Tablespoons canola oil
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1 Tablespoon soy milk
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1/4 teaspoon salt
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Filling:
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1/2 cup whole, raw cashews (soaked in water until very soft, 2-8 hours)
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1 (12 oz) package silken tofu, drained
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2/3 cup sugar
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2 Tablespoons light brown sugar
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1 Tablespoon coconut oil, room temperature
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2 teaspoon lemon juice
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1 & 1/2 teaspoons vanilla extract
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1/2 teaspoon coconut extract
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1/4 teaspoon salt
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1 cup crunchy peanut butter
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1/2 cup shredded coconut
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1/4 cup chopped peanuts
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crushed Chick-O-Sticks for topping, optional
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