Vegan Peanut Butter Chocolate Cheesecake

INGREDIENTS

Crust:

1/2 cup

raw pecans

1/2 cup

dates (pitted (don’t forget to remove the pits)!!)

1 1/2 tbsp

unsweetened cocoa powder

2 tbsp

unsweetened, shredded coconut

1 tbsp

honey or pure maple syrup

1/4 tsp

sea salt

1 cup

roasted (unsalted cashews, soaked for at least 1 hour)

6 tbsp

pure maple syrup

1/4 cup

coconut oil (melted)

1/4 cup

unsweetened chocolate (or semi-sweet chocolate chips, melted)

1/4 cup

creamy peanut butter

1/2 cup

coconut cream

1 tsp

pure vanilla extract

2 tbsp

unsweetened cocoa powder

1/4 tsp

sea salt

1/4 cup

semi-sweet chocolate chips

2 tbsp

creamy peanut butter