Vegan Peanut Butter Chocolate Cheesecake

Name: Vegan Peanut Butter Chocolate Cheesecake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Japanese
Ingredients: 1 tsp Agar (1 teaspoon agar flakes); ¼ tsp Agave Nectar (1/4 teaspoon agave + 1/4 cup agave nectar); 1 ½ cup Almonds (1.5 cups raw almonds); ½ tsp Cinnamon (1/2 teaspoon cinnamon); 3 tbsp Cacao Powder (3 tablespoons pure cocoa powder + 3 teaspoons pure cocoa powder + 4 tablespoons pure cocoa powder); ¼ piece Coconut Oil (1/4 coconut oil (melted)); 1 cup Smooth Peanut Butter (1/2 cup creamy unsweetened peanut butter + 1/2 cup peanut butter); 2 cup Dates (1/2 cups dates (same kind pre-chopped coated in oat flour) + 1.5 cup pitted dates ( I used chopped dates that were coated in oat flour from my local Sprouts store)); 1 piece Tofu (1 block extra firm tofu (Please use organic tofu!)); ¼ cup Maple Syrup (1/4 cup maple syrup); 1 ¼ cup Soy Milk (1/2 cup soy milk + 3/4 cups soy milk); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 cup Water (1 cup water)

25 minJapanese

Servings8

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Vegetarian
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 8 servings

Agar1 tsp · 1 teaspoon agar flakes
Agave Nectar¼ tsp · 1/4 teaspoon agave + 1/4 cup agave nectar
Almonds1 ½ cup · 1.5 cups raw almonds
Cinnamon½ tsp · 1/2 teaspoon cinnamon
Cacao Powder3 tbsp · 3 tablespoons pure cocoa powder + 3 teaspoons pure cocoa powder + 4 tablespoons pure cocoa powder
Coconut Oil¼ piece · 1/4 coconut oil (melted)
Smooth Peanut Butter1 cup · 1/2 cup creamy unsweetened peanut butter + 1/2 cup peanut butter
Dates2 cup · 1/2 cups dates (same kind pre-chopped coated in oat flour) + 1.5 cup pitted dates ( I used chopped dates that were coated in oat flour from my local Sprouts store)
Tofu1 piece · 1 block extra firm tofu (Please use organic tofu!)
Maple Syrup¼ cup · 1/4 cup maple syrup
Soy Milk1 ¼ cup · 1/2 cup soy milk + 3/4 cups soy milk
Vanilla1 tsp · 1 teaspoon vanilla extract
Water1 cup · 1 cup water

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Steps

1For the Crust:In a blender or food processor add the almonds, dates and cocoa and blend well. It should be a fine powder and it should stick together in almost a paste like form.
2Add to mixing bowl and pour in melted coconut oil.Press into a glass pie dish. Press firmly until the crust is formed. If you press firmly enough it will hold together perfectly when its time to cut.Cover and put in freezer to chill while you work on the filling.For the topping:Boil 1 cup water and add agar flakes. If you boil stirring constantly for 10 minutes until dissolved. Once dissolved turn the heat on low and add the maple, peanut butter, chocolate, and agave, stir on low until joined.
3Remove from heat and add soymilk.