What peanut butter dreams are made of...
I'll never quit you, peanut butter.
Not never, not know how.
Try it, ya never know!
I almost gave up on this recipe- half way through cause it just was not turning out right. But I pushed through & voila. I'm so glad I didn't. Cause this genuinely might be the best dessert I've ever made. Seriously. I had to force myself to create something new after this cause I would've made it again- and again, and again. And probably again.
Well lets be real- I will be making this a lot in the future.
Keep scrolling down for the recipe.
Recipe by: Krysten Jorgensen, The Daily Kale
For the crust:
- 1 cup almonds
- 1 tbsp. coconut oil
- 1 tbsp chia seeds
- Pinch of salt
- 10 pitted dates or about 1/2 cup
For the filling:
- 1/2 cup cashews
- 5 tbsp peanut butter
- Pinch of salt
- 1/3 cup or 5 tbsp + 1 tsp coconut oil (melted)
- 2 tbsp water
- 2 tbsp maple syrup
For the chocolate drizzle:
- 1/4 cup chocolate chips (70% cacao or higher)
- 1 tbsp cacao powder
- 3 tbsp coconut oil
- 1 tbsp maple syrup
- Line a loaf pan with parchment paper. Make sure it's lined both ways so this won't be touching any of the actual pan.
- For the crust: In a food processor, blend just the almonds for about 10-15 seconds until they are in fine/little bits. Add in the rest of the crust ingredients and blend for about 15 seconds until evenly combined. If needed: add in 1-2 tbsp. of water so that the crust starts to form when you blend it for another 5-10 seconds. Now you've got your crust.
- Place the crust in the pan. And push with your fingers or fist to flatten it out evenly so it's covering the entire bottom of the lined pan.
- Place all filling ingredients inside of the food processor and blend until completely creamy & smooth. Add in the extra tbsp of water if it is not creamy/silky. Keep blending until it's evenly blended. I let my processor run for about 1 minute. Making sure it's as creamy & combined as possible.
- Pour the filling into your loaf pan on top of the crust. Use a spatula to make the filling even out. Or tap the pan a couple of times on the counter until it evens out.
- Heat up about 1/4 cup water in a small pot until just boiling then turn off.
- In a small stainless steel bowl, combine all of the chocolate drizzle ingredients. Put it on top of the small pot and let the mixture melt, while stirring. *Reminder, the flame is turned off for this. You don't want to burn the chocolate. It should melt down to a nice chocolate sauce.
- Drizzle the chocolate sauce anyway you want over the top of the cheesecake. Have fun and get creative with your designs. I also drizzled more plain peanut butter on top too.
- Set in your freezer for 2 hours.
- Store in the freezer in an air tight container for up to 5 days. Take out about 15-20 minutes before enjoying, so that it's nice & thawed out.
if you make it please #THEDAILYKALE or @TheDailyKale on instagram so I can see your recreations!
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