This is a no bake, sugar free, cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. Makes approx. 10 small mason jars or 1 (6-8″) spring form pan.

Crust

• 3/4 cup total (almond, coconut, flax flour) I use 1/4 cup of each but any combination will work.
• 2 Tbsp cocoa powder
• 2 Tbsp butter

Mix together until incorporated. Press into 10 small jars for individual servings or use a small (6-8″) spring form pan.

Filling

• 8 oz. cream cheese
• 1/3 cup date puree
• 1/2 cup peanut butter (natural no sugar added)
• 1 tsp vanilla
• 1 cup coconut cream whipped(see note above). I have found the best way to whip this is with an immersion blender.

Cream cream cheese until soft. Add date puree and mix well. Add peanut butter. Continue to mix until smooth and creamy. Fold the whipped coconut cream into mixture and divide evenly between jars. Top with shaved almonds or crushed peanuts.