I don’t think I could describe the love my family has of peanut butter and chocolate together. In fact, most times it is completely acceptable and encouraged to gift each other with varying peanut butter chocolate candies on holidays. Since I started my journey to eating completely vegan, my family has been super supportive and willing to try pretty much anything I put in front of them. Our youngest daughter has been a vegetarian for some time now, but that leaves my husband, teenage son and adult daughter still open to eating a traditional diet of meat and dairy. It has been the hardest on our son, mostly because as a typical 15 year old, his ideal menu would consist of burgers and pizza. Probably together.
As I have mentioned, we have a family dinner every Sunday night. This gives us a chance to visit with our oldest daughter who now has her own place, and it gives me the peace of mind to know that at least she is eating one decent meal a week. Well last Sunday I made a delicious Blueberry Almond Tart for dessert and (almost) all of us were in love. Unfortunately, anything considered, um…a fruit, is almost immediately shunned by Jonathon. I promised him I would make it up to him this week, and I started searching for the perfect recipe. The kind of recipe where he doesn’t even remember that I am feeding him something vegan. Well this.is.it! I mean, I am in love.
I was inspired by a recipe I found on Pinterest, posted by Amanda from Create N Plate . The second I laid eyes on it – I knew it was meant to be. Did you check out those peanut butter cups? I was a little hesitant to tackle making my own vegan peanut butter cups, but wow! They are super easy AND super freaking delicious. This recipe is very simple, with very few ingredients – but it tastes like a decadent dessert that took days to make.
Are you intrigued yet? It still amazes me that you can make something so delicious, that my teenager asks for seconds, and that it is made from good old plant based products.
Chocolate Peanut Butter Cheesecake – Vegan Dessert
- Cashews will need to soak for up to 2 hours prior to beginning recipe.
- Cheesecake should freeze overnight before serving.
- Serves - 8 to 10
- 1½ Cup Pitted Dates
- ¾ Cup Raw Almonds
- Soak dates in warm water for 10 minutes, drain. Place dates and almonds in blender and blend until fairly smooth, and consistent.
- Press crust into the bottom of a 9" Spring Form pan and place in the freezer while you prepare filling.
- 2½ Bananas, peeled
- 3 Cups Cashews, soaked for at least 30 minutes, up to preferably 2 hours
- 5 TBS Cacao Powder
- 3 TBS Pure Maple Syrup
- Blend all ingredients until smooth, and pour over crust. Gently smooth out the filling until it is level across the pan.
- Place pan back into freezer while you prepare the peanut butter cups.
Peanut Butter Cups (Makes 12)
- ½ Cup Coconut Oil - Liquefied
- ½ Cup Cacao Powder
- 3 TBS Pure Maple Syrup
- Peanut Butter
- Mix Coconut Oil, Cacao Powder and Maple Syrup together, whisking until smooth.
- Line a mini muffin pan with mini cupcake liners.*
- Pour a small amount of the chocolate mixture into each liner, until the bottom is completely covered.
- Place tray into freezer for 10 minutes to allow bottom layer to set.
- After 10 minutes, scoop a small amount of peanut butter into each cup. This amount can vary, but you should not exceed ¾ of the overall cupcake liner height.
- Now pour the rest of the chocolate mixture into each cup, until the mixture covers the peanut butter in each.
- Place tray back into freezer for 30 minutes.
- *(Note, you can stand the liners up on a cookie sheet as well in place of a mini muffin pan)
- ¾ Cup Peanut Butter
- ½ Cup Vegan Dark Chocolate
- Combine both peanut butter and dark chocolate in a small bowl.
- Microwave on high for 30 seconds.
- Stir together until completely combined.
- Once the Peanut Butter Cups are frozen through, remove the tray from the freezer.
- Coarsely chop the Peanut Butter Cups into quarters.
- Sprinkle Peanut Butter Cups over top of the cheesecake.
- Drizzle Glaze over top of Peanut Butter Cups.
- Place cheesecake back into freezer for duration of time up to 24 hours.
- Remove from freezer approximately 15 minutes prior to serving.
- Store leftovers in the refrigerator for up to 5 days.