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Raw Vegan Chocolate Peanut Butter Cheesecake

Enjoy this dessert made with cashew nuts rather than cheese and you would not know the difference.

Store in refrigerator for up to a week or in the freezer for 3-4 weeks.



30 minutes

Cooking Time

480 minutes







  • 1 cup dates
  • 1/2 cup almonds

Chocolate Layer:

  • 2 bananas
  • 2 cups cashews, soaked for 2 hours
  • 3 tablespoons cacao powder
  • 2 tablespoons maple syrup

Peanut Butter Cups:

  • 1/4 cup + 2 tablespoons coconut oil, melted
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • Peanut butter


  1. Blend together the base ingredients and spread at the bottom of a parchment paper lined 6 inch round pan. Set aside.
  2. Blend chocolate layer ingredients together until a smooth texture is reached. Pour mixture into the pan covering the base and place in the freezer for 8 hours, or overnight.
  3. Line mini cupcake tins with cupcake cases.
  4. Mix together the coconut oil, cacao powder, and maple syrup.
  5. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up.
  6. Remove from the freezer and spoon a small amount of peanut butter in the middle of the cups.
  7. Pour the rest of the chocolate over top of the peanut butter to cover completely and place in the freezer for 20-30 minutes to set.
  8. Once everything is completed, remove the cheesecake and peanut butter cups from the freezer.
  9. Place the peanut butter cups on top of the cheesecake however you’d like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top.
  10. Drizzle more peanut butter on top if desired.
  11. Serve, enjoy!

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