Vegan And Gluten Free Peanut Butter Cup Cheesecake

1. 1

   To make the crust, pulse peanuts, almonds, 1 cup dates and 4 tsp cocoa powder in a food processor until finely chopped. Gradually add 1/3 cup water and pulse until a dough-like mixture forms. Grease an 8 inch springform pan then firmly press dough into base. Chill for 20 mins.

2. 2

   To make the filling, place 1 3/4 cups chopped pumpkin in a pot. Cover with 1/2 cup water. Bring to a boil then reduce heat and simmer until soft and cooked through. With an immersion blender, puree pumpkin along with cooking water. Let cool.

3. 3

   In a food processor, combine peanut butter, remaining dates, stevia and 2 tbsp maple syrup. Process until smooth then fold into pumpkin puree. Transfer to prepared springform pan and chill for 2 hours.

4. 4

   To make the chocolate topping, melt coconut oil in a saucepan. Stir in remaining maple syrup and cocoa powder. Pour over top of chilled cake, covering pumpkin layer. Freeze for about 3 hours. To serve, defrost and slice.

* Per serving · 4 servings · Values may vary.