Creamy Peanut Butter Cheesecake
[Vegan, Gluten-Free]

To Make the Base:

1. Line a 7 or 8-inch cake tin with greaseproof paper.
2. De-seed/pit the dates and add them into a food processor/blender along with the peanut bars and melted coconut oil. Whizz up until crumbly.
3. Press the mixture into the lined cake tin and pop it into the freezer whilst preparing the filling.

To Make the Cheesecake Filling:

1. Place the soaked cashew nuts, melted coconut oil, maple syrup, peanut butter, water, and salt and whizz up until smooth. This will take around 5-10 minutes on high.
2. Pour the cheesecake layer onto the base and tap the tin on the worktop to remove any air bubbles and level.
3. Place the cheesecake into the freezer for 2-4 hours (can be left overnight) to set. To decorate, you can sprinkle some peanuts over it and add a drizzle of dark chocolate.
4. To serve, fully defrost the cheesecake for a few hours (3-4 hours) until thoroughly defrosted.
5. Store in a sealed container in the fridge. Best enjoyed within 3 days.