I give you this GIANT, raw, vegan refined sugar free, & paleo “peanut butter” cup cheesecake. So tag all your vegan, paleo, meat eater friends cuz this dessert is sure to satisfy any diet preference.
Crust:
6 Evo Hemp Bars of choice (20% off code: lilsipper)
Filling:
2 cups unsweetened nut milk
14 oz cashews (almonds will also work)
1 cup Organic Sunbutter
2 Tbsp coconut sugar (or more if you want it sweeter. See #4 below)
1 tsp pink Himalayan salt
1/2 cup coconut butter (melted)
4 scoops (50g) of my Probiotic Vanilla Protein Powder
Topping (optional):
Mini vegan sugar free chocolate chips
Mini PB cups (leave out if paleo or find a paleo version)
Directions:
1. Flatten Evo Hemp bars in a 9″ spring-form pan. In a high-speed blender (I used my Vitamix), blend nut milk, nuts, Sunbutter, vanilla, coconut sugar, & salt on high until completely smooth. (It will thicken so be sure to use a tamper tool to facilitate blending).
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Add cacao butter and blend again.
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Add the protein powder and blend one more time.
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Pour the filling in the lined pan of hemp bars and evenly spread out. (At this point I sprinkled a line of coconut sugar throughout to create the dark brown “cracks” you see.) Tap pan on the counter to eliminate any air bubbles.
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Top with chocolate chips and PB cups if desired and press them down into filling.
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Freeze at least 3 hours, or until the surface is firm when tapped. Store in freezer and let thaw 5 minutes before cutting/serving.
