These are possibly the BEST thing I have made lately. I know I say this all the time but trust me these are bites of heaven!!  How can you possibly go wrong with chocolate and peanut butter? I just love the contrast between the nutty base, the creamy filling and crunchy chocolate layer, is just the perfect mid afternoon treat or post dinner dessert.

Makes about 8-10 bars

Ingredients:

For the base:

1 ½ cup of ground almond

1 tablespoon of One Earth Vanilla Zilla Blend

3 tablespoons of runny peanut butter

1 tablespoon of melted coconut oil

6 tablespoons of maple syrup

For the cheesecake layer:

1 cup of cashews soaked overnight or for at least 8 hours

2 tablespoon of peanut butter

2 tablespoons of maple syrup ( add more if you like it sweeter)

1 tablespoon of melted coconut oil

½ cup of creamy almond milk

For the chocolate layer:

100gr of good quality dark chocolate, meltedLine a brownies tin with some baking paper. Place all the ingredients for the base in a bowl and mix well. You should have a quite solid, sticky dough. If it’s too dry add a splash of almond milk.

With your fingers press the dough in the tin until it’s evenly spread.

Place the tin in the freezer to set while you are making the filling.

Drain and rinse the cashews and place them into a blender with all the other ingredients. Blend until completely smooth and creamy. Remove the tin from the freezer and pour the cashew cream on top of the base. Smooth it out with a spatula or the back of a spoon.

Place the tin back in the freezer to set for at least 1 hour.

Melt the chocolate and pour it on top of the cheesecake, make sure to shake the tin around quickly so the chocolate gets evenly spread. Place the tin back in the freezer for 20-30 minutes until the chocolate is completely set.