Vegan peanut butter cheesecake recipe

1. 1

   Blend the cocoa nibs in a blender, ever so slightly.

2. 2

   Remove from the blender and mix in the other dry ingredients by hand (leaving one lot of 25g icing sugar behind).

3. 3

   Then stir in the olive oil until very well mixed.

4. 4

   Line the bottom of a square tin (25cm x 20cm) with greasproof paper and spread the mix evenly over the bottom and right up to the sides.

5. 5

   Mix the cream cheese together with the soy milk and icing sugar.

6. 6

   Fold in the peanut butter and mix lightly to create a marble effect.

7. 7

   Add this to the top of the cocoa base, smooth over, and chill overnight.

* Per serving · 4 servings · Values may vary.

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