Chocolate and Peanut Butter is a match made in heaven... especially when you use Lasto Foods Peanut Butter... If I had to describe this dessert in just one word it would be DECADENT... Oh my goodness this is good stuff! Although I have to be completely honest here; it is a bit time consuming since you have to freeze & wait a couple of times to get the nice looking layers.... But I will tell you this: IT IS TOTALLY WORTH EVERY SECOND OF YOUR TIME. Trust me.

 

INGREDIENTS 

Base:

1 ½ cup dates, soaked

1 ½ cup roasted salted peanuts

 

Chocolate Layer Filling:

1 cup roasted, unsalted cashews soaked for at least 1 hour

6 TBS pure maple syrup

¼ cup coconut oil melted

1 cup unsweetened chocolate or semi-sweet chocolate chips, melted

¼ tsp sea salt

 

Peanut Butter Filling:

1 cup roasted, unsalted cashews soaked for at least 1 hour

6 TBS pure maple syrup

¼ cup coconut oil melted

1 cup peanut butter

¼ tsp sea salt

 

To finish:

1/2 cup roasted chopped peanuts

1/4 cup cacao nibs

 

INSTRUCTIONS

For the cheesecake base: Soak the dates in boiling water for 15 minutes, drain. Pulse all of the ingredients in a food processor until it forms a thick paste. Press dough on the bottom of the pan with your fingers until its flat. Place in the freezer while you are preparing your chocolate and peanut layers

For the chocolate:

Blend everything together until nice and smooth! Pour over the cheesecake base and freeze until its completely hard and set

For the peanut butter filling:

Blend everything together until nice and smooth! Fold in the bananas. Pour over the chocolate filling and freeze until its completely hard and set.

To serve:

Take out of the freezer 20 minutes before serving.

Top of with more silky peanut butter and cacao nibs