FREE DELIVERY ANYWHERE IN MALTA FOR ORDERS OVER €32

PEANUT BUTTER BROWNIE CHEESECAKE BITES

INGREDIENTS:
🍫CHOCOLATE BROWNIE CRUST
▫️220g dates
▫️1 cup oat flour (oats blended into flour)
▫️25g chocolate protein powder
▫️1/4 cup cacao powder
▫️3 tbsp maple syrup/ honey/ agave
▫️1/2 tsp vanilla extract

🥜VEGAN PEANUT BUTTER CHEESECAKE
▫️150g raw cashews, soaked in water
▫️100ml unsweetened almond milk (or any plant-based milk)
▫️3 tbsp maple syrup/ honey/ agave
▫️1 tsp vanilla extract
▫️1tbsp coconut oil, melted
▫️ 100g 100% smooth peanut butter

TOPPING OPTION
▫️1/4 cup melted vegan chocolate

METHOD:

🍫CHOCOLATE BROWNIE CRUST
▫️ Add all of the ingredients to a food processor and blitz to combine. It should form a crumbly dough that holds its shape when packed together.
▫️Press into the bottom of a baking dish lined with parchment paper.

🥜VEGAN PEANUT BUTTER CHEESECAKE
▫️Before you start, soak the cashews in water for about 1 hr.
▫️Add the cashews, almond milk, maple syrup, and vanilla to a blender and blend until smooth.
▫️Add peanut butter and coconut oil and blend again until smooth.
▫️Scoop the batter onto the chocolate crust and spread it evenly.
▫️Sprinkle or drizzle on any additional toppings.
▫️Place the cheesecake into the freezer for at least 2 hours or until set firm. If you choose to freeze it overnight, cover the pan in plastic wrap and then foil before chilling.
▫️Thaw for 30 minutes, slice into squares and enjoy!
RECIPE BY SAMANTHA_BRINCAT