Ingredients

Brownie Layer
1 can chickpeas, rinsed and drained
80ml canned coconut milk
190g Mayver’s Smooth Peanut Butter
90g No-sugar sweetened icecream
70g Coconut flour
60g Chocolate protein
30g Cacao powder
5g Caking powder
1 tsp Vanilla extract
30g Dark chocolate chunks

Peanut Butter Cookie Layer
1 Can chickpeas, rinsed and drained
130g Mayver’s Smooth Peanut Butter
50g Canned coconut milk
20g Rice malt syrup
30g No-sugar sweetened icecream
25g Vanilla powder
60g Almond meal
1/2 tsp baking powder
30g Peanuts, chopped

Cheesecake Layer
150g Cashews, soaked in hot water for 2hrs, then drained
60g Canned coconut milk
45g Coconut oil, melted
40g Co-sugar sweetened icecream
25ml Lemon juice
1 tsp Vanilla extract

Salted Caramel Layer
80g Pitted dates, soaked in hot water for 2hrs, then drained
25g Canned coconut milk
30g Coconut cream, refrigerated (white part only)
15g Coconut oil, melted
15g Salted caramel protein

Method

1 – Preheat oven 180C.
2 – Brownie layer: blend chickpeas, coconut milk and sweetener until smooth. Add remaining brownie ingredients until dough forms. Press dough into baking tin lined with baking paper. Refrigerate whilst making the cookie layer
3 – PB cookie: Blend chickpeas, coconut milk and rice malt syrup until smooth. Add remaining cookie ingredients until soft dough forms. Press cookie dough on top of the brownie.
4 – Cover tin with aluminium foil. Bake for 30-40min. Remove foil and bake for further 10-15min.
5 – Allow the tray to cool before freezing for 1hr.
6 – Cheesecake: blend all cheesecake ingredients until smooth. Pour over cooled cookie brownie.
7 – Freeze for 3+ hours or until firm
8 – Salted caramel: blend all ingredients except protein until smooth. Add protein and whisk until smooth. Spread over cheesecake. Freeze for 1hr/until solid. Slice and enjoy!

Amazing recipe by @sarahfitfoodie