My gosh you guys.. I’m coming atcha with something BIG. And by big.. I mean my boyfriend, who isn’t super keen on “healthy” desserts, said something amazing.. he said this was the best dessert he’d ever had. CAN WE TAKE A SECOND…

Or maybe it was the best dessert he thinks I’VE made.. Either way! This stuff is GOOD. I know it’s similar to my salted caramel espresso bars, as I followed a similar idea, but knew I HAD to make a version of them that is the best flavor combination ever.. peanut butter & chocolate of course.  I promise you won’t regret making these! They’re pretty easy, not too time consuming, & are TOTALLY worth it. Enjoy!

Ingredients:

crust:

• 1 cup almonds
•   2 Tbsp Hemp seeds
• 1 Tbsp honey or maple syrup
• 1/4 tsp cinnamon
• Pinch of Sea Salt
• Nut milk as needed

To form the crust, place all ingredients in a food processor. Pulse until sticky dough-like consistency. Press into the bottom of an 8″ square pan and place in the freezer to set.

Peanut Butter Cheesecake Layer:

• 1 1/4 cups soaked cashews
• 1 tsp vanilla
• 1/4 cup natural peanut butter
• 2 Tbsp coconut oil
• 1/4 cup maple syrup (or stevia to taste, honey, etc)

Blend all ingredients in high-powered blender until smooth. Spread evenly over crust layer and place back in freezer to set.

Chocolate layer:

• 1 1/4 cups soaked cashews
• 2 Tbsp coconut butter
•  1/3 cup cacao powder
• 1/4 cup maple syrup
• Pinch of sea salt
• 1 tsp vanilla
• Nut milk as needed

Blend all ingredients in blender. Use nut milk as needed until desired consistency. You want it thick. Spread evenly over the set peanut butter layer. Place in freezer again until hard. Top with desired toppings. I used a melted dark chocolate bar from Eating Evolved and melted a little peanut butter and coconut oil together to make a “peanut butter shell”. It was deeeeelicious!