gluten free vegan peanut butter chocolate cheesecakes
 
 
AUTHOR:
RECIPE TYPE: pies & tarts
SERVES: 12
INGREDIENTS
chocolate cookie crust
  • 1/2 cup almond flour
  • 3 tablespoons gluten free oat flour*
  • 2 tablespoons cocoa powder
  • 1 tablespoon cane sugar
  • dash sea salt
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon pure maple syrup
peanut butter cheesecake
  • 1 1/2 cups raw cashews, soaked
  • 1/3 cup So Delicious lite culinary coconut milk
  • 1/3 cup creamy peanut butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons cane sugar
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
semisweet chocolate glaze
  • 1/3 cup cocoa powder
  • 1/4 cup pure maple syrup, room temperature
  • 2 tablespoons coconut oil, melted
INSTRUCTIONS
  1. Preheat oven to 350 degrees. To make crusts, stir together almond meal, oat flour, cocoa powder, sugar and salt. Add melted coconut oil and maple syrup. Continue to stir until combined.
  2. Lightly grease standard muffin tin. Place strips of parchment paper in each slot to create tabs for easy removal. Divide crust evenly into prepared muffin tin (makes 12 crusts). Bake crusts for 8-10 minutes. Allow to cool completely in the pan, while you make filling.
  3. Soak raw cashews in hot water for 30 minutes. Drain. Add soaked cashews, coconut milk, peanut butter, maple syrup, cane sugar and melted coconut oil to food processor or high-powered blender. Blend on high for 1-2 minutes. Pour in vanilla extract. Pulse until combined.
  4. Pour peanut butter mixture into muffin tin, over cooled crusts. Cover and carefully place in freezer for 2-3 hours to become firm.
  5. To make chocolate glaze, mix together cocoa powder, maple syrup and coconut oil until smooth and creamy. Add an additional 1-2 teaspoons of maple syrup, if needed.
  6. Remove cheesecakes from freezer. Carefully remove each cheesecake from muffin tin, by using parchment paper tabs and butter knife to help pop them out. Spread chocolate glaze over cheesecakes.
  7. Store in refrigerator until ready to serve. Enjoy chilled.
NOTES
*To make your own oat flour, place 1/4 cup certified gluten free rolled oats in blender or food processor. Blend on high until oats are ground into flour, 1-2 minutes.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/08/gluten-free-vegan-peanut-butter-chocolate-cheesecakes.html