Salted Peanut Butter Choc-Hazelnut Cheesecake

Posted by Nick Sheridan on

Peanut butter and chocolate are a match made in heaven, but the addition of hazelnut takes it to the next level. A healthy take on classic peanut butter cups sit atop a layered chocolate peanut butter cheesecake with a choc-hazelnut base. 




Peanut butter cups


For the peanut butter cups:

  1. In a small bowl, mix the remaining 2 tbsp rice malt syrup with the coconut oil and cacao powder until smooth.
  2. Spoon half of the chocolate into a mini silicone muffin tin and freeze for 10 minutes.
  3. Mix the peanut butter with 1 tbsp of rice malt syrup until well combined.
  4. Spread the peanut butter mixture over the set chocolate and top with the remaining chocolate.
  5. Transfer to freezer.

For the base:

  1. In a bowl, mix all ingredients together until they form a slightly sticky, well-combined dough.
  2. Line the bottom of a mini springform cake tin with baking paper. Press the mixture into the springform tin and place in the freezer.

For the filling:

  1. Place the cashews, rice malt syrup, vanilla essence, coconut oil, and coconut milk into a blender or food processor and blend until they resemble a silky smooth batter.
  2. Divide the batter in half. Blend the first half with the cacao powder and the second half with the peanut butter.

To assemble:

  1. Remove the springform tin from the freezer and layer the chocolate batter and peanut butter batter over each other.
  2. Place the springform tin in the freezer for at least two hours.
  3. Cut the peanut butter cups into quarters and place atop the cheesecake.
  4. Slice cheesecake and serve!

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