My gorgeous friend Hayley created this recipe and I had to share it with you guys! It’s delicious.

Crust:

• 1 cup mixed sunflower seeds, pumpkin seeds and almonds.
• ¼ cup no added sugar dried plums (I use Sunsweet Plum Amazins)
• 1 tablespoon melted coconut oil
• 1 teaspoon good vanilla extract

Filling: 

• 3 cups cashews (soaked for 60 minutes)
• 1 ½ cups no added sugar or salt peanut butter
• ¾ cup real maple syrup
• ¼ cup melted coconut oil
• 1 cup unsweetened vanilla almond milk

Chocolate topping 

• 200g dark chocolate – broken up
• 2/3 cup of almond milk

 Prepare the crust:

• Add all the crust ingredients to a food processor and process until it becomes a crumbly.
• Transfer to a spring form pan, spread evenlyand press it down firmly.

Prepare the filling:

• Add all ingredients to food processorandblend until creamy and smooth.
• Transfer to pan overthe crust and spread the mixture evenly.
• Place in the freezer for approximately 3 – 4 hoursor until it hardens and becomes firm.

Chocolate topping

• Place the chocolate in a glass bowl over a boiling pot of water.
• Melt, cool and then add in the almond milk and allow to cool.
• Pour on top of the cheesecake and put back in the freezer for 10 minutes.

To serve:

• When ready to serve, remove from the freezer and then remove the cheesecake from the spring formpan.
• Let the cheesecake sit on the countertop for 10 – 15 minutesbefore slicing. Don’t leave it out too long because it will soften too much.
• It’s optional to drizzlea sauce and/or nuts over the top here such as raw cacao or maple caramel.
• Storebackin the freezer if you don’t smash it all right then!