These Vegan Peanut Butter Cup Cheesecakes are super creamy and delicious they won't last long in your household. The combination of cacao and peanut butter is a match made in heaven and with no gluten, dairy, soy or refined sugar these mini cakes are the perfect way to satisfy your sweet tooth. Who knew plant-based desserts could taste soooooo good!

Vegan Peanut Butter Cup Cheesecakes

Makes 6 mini cakes (You will need a 6 hole silicon muffin tray)

Ingredients 

Peanut Butter Filling

3 tablespoons natural peanut butter (smooth or crunchy)
1 tablespoon extra virgin coconut oil

Base

½ cup almonds
¼ cup desiccated coconut
1 tablespoon organic cacao powder
1 tablespoon extra virgin coconut oil (melted)
10 dates (soaked in boiling water for 5 mins)
pinch salt

Chocolate Filling

¼ cup cashews (soaked in cold water overnight in the fridge, then drained)
3/4 cup coconut cream
1 tablespoon lemon juice
2 tablespoons cacao powder
1/3 cup extra virgin coconut oil (melted)
1 tablespoon cacao butter (melted)
3 tablespoons coconut nectar or maple syrup
1 teaspoon vanilla extract
pinch salt

Topping

50g dark chocolate (70%)
2 tablespoons chopped peanuts

Method

Peanut Butter Filling

1. In a small saucepan over a medium heat combine the ingredients for the peanut butter filling.
2. When well combined place in a bowl, then in the freezer to firm up.

Bases

1. Place all the ingredients for the bases into a food processor and blend until the mixture comes together nicely. (A few drops of water may be needed)
2. Press mixture into the bottoms of a 6 hole silicon muffin tray, place on a flat tray/plate then in the fridge to firm up.
   (At this point you can take the peanut butter filling out of the freezer)

Chocolate Filling

1. Place all the ingredients for the chocolate filling into a clean food processor and blend until silky smooth.

Assemble and Decorate

1. Remove the muffin tray from the fridge and place a round of peanut butter in the center of each base. (NOTE: The peanut butter filling should be firm enough to mould into 6 firm balls. If the mixture is too hard place in the microwave to soften slightly or if it is too soft place back into the freezer for a few minutes.)
2. Next, carefully pour the chocolate filling over the top until the peanut butter is totally covered and place the muffin tray into the freezer to set (approx. 3 hours or overnight.)
3. Remove cakes from the freezer and pop them out of their cases.
4. Melt chocolate and drizzle over the tops and sprinkle with the chopped peanuts.

The cakes are best eaten slightly thawed.

Enjoy!