Raw Vegan Peanut Butter Cheesecake with Decadent Dark Chocolate!

Thanks to dark chocolate and peanut butter for making its way on our planet. This recipe tastes even better the next day – so beware!

You’ll need 4 small bowls / ramekins to make these or a large non-stick tray which is what I’ve used.

Recipe for 4 people…double up if you like, as it may get quite addictive!

For the crust:
1/2 cup graham cracker crumbs (I took 4 full light digestive biscuits)
1.5 Tbsp pure maple syrup
1 heaping teaspoon coconut oil or olive oil
2 Tbsp cocoa powder

Filling:
1/2 cup silken (soft) tofu
1/4 cup low fat creamy peanut butter
1/8 cup brown sugar (+/- depending on how sweet you want it)
1 Tbsp almond milk
1 tsp vanilla extract
pinch of salt

Chocolate shell:
Break a 70% dark chocolate bar [I used Vivani] in a cup and melt in the microwave until creamy. Melt 10 seconds, stir, then melt again for 10 seconds and stir..keep repeating until the dark chocolate is fully melted & smooth . The 10 seconds intervals is the best way to avoid burning the chocolate.

Blend all crust ingredients in a blender until they’re crumby and combined. It should look a lot like wet sand. Spoon 2 TBSP of the crust into small ramekins and press gently with the back of a spoon until “packed.”

Rinse out your blender and combine all the filling ingredients, blending until super smooth and creamy. You may have to scrape the sides down a couple times like I did to mix it fully. Spoon 4 Tbsp of the filling into each ramekin and place in the fridge for about an hour just to let it set.

Remove the ramekins from the fridge and drizzle melted chocolate over the top. Place back in fridge for another 30 minutes if you can stand to wait that long – DIG IN!