A dairy, grain and gluten free version of the ever-loved cheesecake. If you are ok with peanuts this is the perfect dessert when entertaining.
1/4 cup almonds
1 scoop 180 Natural Protein Superfood (whey or vegan chocolate)
1/2 cup peanuts
1/2 cup dates (soaked and pitted)
1/4 cup water ( I used the soaked date water)
1 1/4 cup cashews (soaked for 2 hours)
1/2 cup 100% natural peanut butter (no vegetable oil in the ingredients)
1/3 cup rice malt syrup
1 tsp vanilla bean (seeds scraped out of pod)
1/2 cup cacao powder
1/2 cup melted coconut oil
1/2 cup water
Process the almonds and peanuts in a food processor until it resembles crumbs.
Add the 180 Natural Protein Superfood, soaked dates and water.
Process further until well combined. Press the mixture in a round baking tray and set aside.
Then blend all ingredients together in a food processor until smooth and creamy.
Pour evenly over base and garnish with 2 tbsp peanuts (briefly pulse peanuts into rough pieces).
Sprinkle over filling and freeze for 3 hours until firm.