Almost Raw Peanut Butter Cashew Cheesecake

This. Is. Amazing. And you can make the crust TWO ways! You can sub any nut butter for that layer if you do not do peanut butter. The seeds and fruit in the crust are really great but if you like nuts like almonds and walnuts that would work too! The oat cacao crust is really complimentary & delicious! Even my non vegan dad raved about how good this is! That means something!  Now, GO! Make this!


Ingredients:
Dried fruit & Seed Crust

• 1 cup raw sunflower seeds
• 1 cup raw pumpkin seeds
• 1 cup dates, pitted
• 1 cup dried apricots

OR
Oat Cacao Crust:

• 1 1/2 cups GF oats
• 1/4 cup cacao powder
• Pinch sea salt
• 1 cup packed dates
• 1 tsp vanilla extract
• 2 Tbsp raw honey or maple syrup

Peanut butter Layer:

• 2 cups of organic peanut butter (I use Santa Cruz brand)

Vanilla Coconut Cashew Cream

• 1 cup raw cashews, soaked in water for 3 hours to overnight
• 1 cup coconut cream
• 1 cup shredded coconut
• 1/4 cup maple syrup
• 1 Tbsp melted coconut oil
• 1 Tbsp lemon juice
• 1 tsp non-alcoholic vanilla extract

Cacao Ganache

• 1 cup raw cacao powder
• 1 cup maple syrup
• 1/2 cup full fat canned coconut milk

Directions:

1. Fill a bowl up with warm water and soak the dried apricots and dates for up to 30 min. This allows them to be softer and easier to be broken down.
2. In your food processor add all the crust ingredients and turn on high. Process until the mixture sticks together and the seeds are in tiny pieces.
3. Place this mixture into a spring form pan and press down evenly all around. You can use a spatula or your hands, just make sure it is spread evenly.
4. Add the peanut butter layer evenly over the top of the crust.
5. Put into the freezer to set and begin the cashew cream.
6. In your vitamix or high speed blender, add all the ingredients for the cashew cream and blend on high. It could take up to 5 minutes for the cream to be smooth.
7. Take the crust out of the freezer and pour the cashew cream onto the crust. Smooth out evenly all around.
8. Place back into the freezer to set while you make the ganache.
9. In your food processor or blender, add in all the ingredients for the ganache and blend well. Set aside.
10. When your cashew cream has set (can take up to an hour), remove from the freezer. Pour the ganache on top & smooth out. Place back into the freezer.
11. The top can take the longest to set so leave in the freezer minimum 2 hours up to overnight.
12. Remove 30 minutes prior to cutting to ensure you will be able to cut through. Enjoy!
13. Store in the freezer in an air tight container.