Creamy chocolate peanut butter cheesecake that no one will guess is made with natural ingredients.

Scale

Crust

1/2 cup raw walnuts

1/2 cup pitted dates, softened in hot water if needed

1 1/2 Tbsp unsweetened cocoa powder

2 Tbsp unsweetened shredded coconut

1 Tbsp honey or date syrup

pinch of sea salt

Filling

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

3 Tbsp maple syrup

3 Tbsp date syrup

1/4 cup coconut oil, melted

1/4 cup Date Lady Chocolate Date Spread

1/4 cup natural creamy peanut butter

1/2 cup coconut cream

1 tsp vanilla

2 Tbsp unsweetened cocoa powder

1/4 tsp sea salt

Topping

1/4 cup dark chocolate chips

2 Tbsp natural peanut butter

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Soak the cashews in boaling water for at least an hour. Rinse and drain.
Line an 8 1/2 inch loaf pan with parchment paper. Set aside.
Place your dates and walnuts in a food processor. Process until it resembles coarse meal. Add the rest of the crust ingredients and mix until the mixture is clumping.
Press the crust mixture into the bottom of the pan. Refrigerate while you make the filling.
In a small bowl, microwave the peanut butter, chocolate spread, syrups, and coconut oil about 30 seconds or until a smooth.
Pour your mixture into the food processor along with vanilla, coconut cream, cocoa, and salt. Blend until smooth.
Pour your filling mixture over the crust and place back in the fridge for one to two hours or until solid.
Melt the topping ingredients and stir until smooth. Spread over the filling and place back in the fridge until ready to serve.
Slice and serve

This can also be made in a 6-inch cake pan.