Keto Chocolate Peanut Butter Vegan Cheesecake Bites
How to Make It
Step
Recipe Steps steps 7 4 h 25 min
Step 1
Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Transfer it to a bowl.
Step 2
To the bowl with the toasted almond flour, add the cocoa powder, granulated erythritol, ½ tsp vanilla extract, and salt. Mix to combine.
Step 3
Add the melted coconut oil and whisk until a crumbly mixture forms—Line an 8″ x 8″ pan or casserole dish with parchment paper. Press the crust with the back of a spoon. Transfer the pan/dish to the fridge.
Step 4
Place the cashews in a small saucepan and cover with hot water. Boil them for 10 minutes. Drain them and let them cool slightly
Step 5
Add the cashews, almond milk, sweetener, lemon juice, and ½ tsp vanilla to a high-speed blender and blend until smooth. Add the peanut butter and coconut cream. Blend again until smooth.
Step 6
Take the crust out of the fridge. Transfer the peanut butter batter over the chocolate crust. Spread using a spatula and refrigerate for 4 hours.
Step 7
Take the pan out of the fridge and grate the chocolate on top. Take the cheesecake out of the pan by pulling out the parchment paper. Cut the cheesecake into 16 squares. Serve immediately.
Ingredients
- Almond flour – 0.75 cup
- Cocoa powder – 2 tbsp
- Vanilla extract – 1 tsp
- Erythritol Granulated – 4 tbsp
- Salt – 0.25 tsp
- Coconut Oil – 2 tbsp
- Cashews, raw – 0.75 cup, whole pieces
- Almond milk – 0.33 cup
- Powdered Erythritol (Icing Sugar) – 0.33 cup
- Lemon juice – 1 tbsp
- Peanut butter, unsalted – 0.5 cup
- Coconut Cream Raw – 2 tbsp
- Dark chocolate – 10 g