Almond Flour Chocolate Peanut Butter Cheesecake
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
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.