Pb cheesecake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

CRUST: In a food processor fitted with the "S" blade, grind peanuts and vanilla bean powder into a flour-like consistency. Add dates until a ball forms. Then add vanilla and process again briefly. Press crust ingredients into a 9-inch fluted tart pan with a removable bottom and place in the freezer while you make the filling.

Step 2

FILLING: In a food processor fitted with the "S" blade, process all ingredients until smooth and creamy. Spread over crust, then place back in the freezer and freeze until firm to the touch. Place pie back into the freezer until the top is firm to the touch.

Step 3

TOPPING: Over a double boiler, or very carefully in a nonstick sauté pan, place the chocolate in the plant milk and melt over low heat and stir until smooth and creamy. Add the date syrup and stir until fully incorporated. Quickly pour over frozen pie and spread evenly with an offset spatula. Freeze until firm to the touch. Remove from the springform pan, sprinkle with the chopped peanuts, and place back into the freezer until solid. Must be kept frozen.