Ingredients

The base

• 1 cup raw almonds
• 12 medjool dates, pitted
• 2 Tbsp rice malt syrup
• 2 Tbsp Mayver’s Peanut Cacao Spread

The filling

• 1 cup raw cashew nuts, soaked overnight then drained and rinsed
• 400ml coconut cream
• 8 medjool dates, pitted
• 3 Tbsp pure maple syrup
• 2 Tbsp Mayver’s Peanut Butter
• 2 tsp vanilla bean paste/seeds from 1/2 a vanilla bean

Method

For the base

1. Blend the above ingredients until everything is well combined and the mixture will hold its shape when rolled into a ball. There should be not massive chunks of almond or date, but don’t over blend as some small chunks add a nice texture!
2. Take a square cake tin and line it with non-stick paper. Scoop the mixture out of the blender and spread evenly then press down with your fingers making sure to get the mixture into the corners! Place in the freezer while you make the filling

The filling

1. In a clean blender, combine the filling ingredients for several minutes on high speed until the mixture is completely smooth and doesn’t have a gritty texture (which results from under-blended cashew nuts). You may need to scrape the sides down a few times.
2. Remove the tin with the base from the freezer and pour the filling in over the top. Make sure it’s spread evenly and return to the freezer overnight. Make sure the tin sits flat in the freezer otherwise you’ll have a lopsided cheezecake!!!
3. When serving, remove from the freezer and allow to sit for approx. 20 minutes to thaw slightly. Top with some extra peanut butter (you can never have too much!), melted dairy free chocolate and crushed peanuts!

This ahhhmayvazing recipe was provided by this month’s taste tester @young_rebecca