DF GF SF Peanut Butter Chocolate Cheesecake

This one is probably unbeatable. It’s dairy free, sugar free and gluten free, so should cater to all your guests. It’s called a cheesecake, although technically it’s not (due to the lack of cream cheese) but doesn’t lack in any of the amazingness that a normal cheesecake would. Triple layered, chocolately goodness (although again, no chocolate just cocoa) and perfectly balanced with the salty peanut butter layer. Try it – it’s quick, non-bake and sure to be a crowd pleaser.


Chocolate base:

  • 1 cup almonds
  • ½ cup walnuts
  • ½ cup of Brazil nuts
  • 1 cup pitted Dates
  • 4 Tbsp Cocoa
  • ¼ cup Water

Peanut butter layer:

  • 1 cup Pumpkin Puree (cooled)
  • ½ cup Natural Peanut Butter
  • 2 Tbsp honey
  • 2 Tbsp Maple syrup
  • 3 Tbsp Coconut oil (melted)

Chocolate layer:

  • 1 cup Coconut Oil
  • ¼ cup Pure Maple Syrup
  • ½ cup Cocoa
  • 1/3 cup Pitted Dates


  1. Grease an 8-inch spring form pie plate with a healthy oil.
  2. Separately blend each layer in a food processor; the crust should be dough-like, the peanut butter filling and chocolate layer should be smooth.
  3. First press down the Chocolate Fudge Crust.
  4. Then layer the peanut butter filling.
  5. Finally, top with the chocolate layer.
  6. Pick up and set down your pie plate a couple times to smooth out any bubbles.
  7. Chill for 3 hours in the freezer.
  8. Remove and cut into slices. Serve with berries and enjoy!

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