INGREDIENTS

Vanilla Bean Layer:

1 ½ cups cashews, soaked and drained

¾ cup coconut milk

¾ cup maple syrup

¾ cup coconut oil

2 teaspoons vanilla

1 vanilla bean, scraped

Pinch of sea salt

Peanut Butter Chocolate Layer:

1 ½ cups cashews, soaked and drained

¼ cup roasted peanuts

3 tablespoons Justin’s Classic Peanut Butter

2 tablespoons cocoa powder

¾ cup coconut milk

¾ cup maple syrup

¾ cup coconut oil

2 teaspoons vanilla

Pinch of sea salt

4-5 Justin’s Peanut Butter Cups, chopped

Edible flowers

INSTRUCTIONS

In a high speed blender, combine all ingredients for vanilla bean layer. Blend until very smooth and creamy, about 4-5 minutes. Pour into a bowl and set aside.

In the same (unwashed) blender, combine all ingredients for the peanut butter chocolate layer. Blend until smooth and creamy.

Pour peanut butter chocolate mixture into the bottom of a 12-inch springform pan. Freeze 15 minutes. Remove from freezer and pour vanilla bean layer on top of chocolate layer. Freeze 2 hours, or until solid.

Remove from pan, top with chopped peanut butter cups and edible flowers, and enjoy.

Store remaining cheesecake in the freezer until ready to serve.