Almond Flour Chocolate Peanut Butter Cheesecake

YIELD

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

Crust:

1 cup Anthony's Almond Flour
1/4 cup Anthony's Coconut Flour
2 tablespoons Anthony's Organic Cane Sugar
2 tablespoons Anthony's Chia Seeds
2 tablespoons Anthony's Cocoa Powder
1/2 cup cashew milk or other milk
1/4 cup chocolate chips, melted

Filling:

3/4 cup Anthony's Sour Cream Powder
3/4 cup Anthony's Heavy Cream Powder
1/2 cup Anthony's Organic Cane Sugar
7 tablespoons water
1 cup coconut cream or cream cheese
1/3 cup peanut butter
3 tablespoons Anthony's Cacao Nibs

Instructions

Crust:

In a mixing bowl, combine the almond flour, coconut flour, cane sugar, chia seeds, and cocoa powder.
Mix in the cashew milk and melted chocolate.
Press into the bottom of a springform pan.
Place in the freezer while you prepare the filling.

Filling:

In a mixing bowl, combine the sour cream powder, heavy cream powder, sugar, and water. Mix well.
Add the coconut cream or cream cheese and peanut butter and mix well.
Spread evenly over the crust.
Sprinkle with cacao nibs.
Chill until set.
Slice and enjoy.

LEARN TO MAKE IT

LATEST RECIPES

Vegan Mint Chocolate Ice Cream

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

Lebanese Rice Pudding (Vegan and Dairy Free)

This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!

Creamy Vegan Chocolate Ice Cream

This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!

Sunflower and Pumpkin Seed Butter

Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!

View All