Vegan peanut butter and chocolate cheesecake

CRUST

60g (150ml) pecan nuts 100g dates, pitted

30ml cocoa powder

20g (60ml) desiccated coconut 45ml maple syrup

FILLING

90g coconut oil, melted

80g dark chocolate

150ml maple syrup

100g (110ml) smooth peanut butter 150g (375ml) raw cashew nuts, soaked in warm water for 1 hour, then drained

250ml coconut cream

5ml vanilla essence or vanilla seeds from 1 pod

1ml salt

TOPPING

80g dark chocolate

90g (100ml) smooth peanut butter Chopped peanuts, for decoration (optional)

TO MAKE THE CRUST

Combine all the crust ingredients in food processor until they clump together to form a dough. Grease a 20cm loose-bottomed cake tin, then spoon mixture into tin and press evenly onto bottom of the tin. Place in refrigerator while you make the filling.

To make the filling

Melt coconut oil, chocolate, maple syrup & peanut butter in saucepan on low heat. Stir until smooth, set aside to cool. Blend drained cashew nuts & coconut cream until smooth. Add cooled chocolate mixture, as well as the vanilla & salt. Blend until smooth. Pour the filling into the crust & place in refrigerator for a few hours until set.

To make the topping

Melt the chocolate & peanut butter in saucepan on low heat. Stir until smooth. Let topping cool for 10 min, then spread evenly over the firm filling & place in the refrigerator to set. Remove from refrigerator 15 min before serving. Sprinkle over chopped, toasted peanuts & decorate with chocolate shards. This cheesecake will last for a few days in the refrigerator. Makes 1 x 20cm cheesecake or 12 small slices

| CHRISTINE CHIPPENDALE

Baking for profit and pleasure can be purchased at Loot.co.za (R310)