Ingredients:

 

For the Crust:

• 1/2 cup finely shredded dried coconut
• 1/2 cup roasted organic peanuts
• 1 cup gluten free organic rolled oats (or additional coconut)
• 1/4 tsp sea salt
• 1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)

 

For the Filling:

• 2 blocks of cream cheese (about 2 cups), softened at room temperature
• 1 cup of gluten free oat flour
• 1 cup of smooth peanut butter
• 1/2 tsp of vanilla extract
• ¼ cup date / maple syrup

 

For the Topping:

• 1/3 cup of non-dairy milk
• a dark sugar free chocolate bar
• 2-3 spoons maple syrup

 

Instructions:

• To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture in the bottom and one inch up the sides of a 9” spring form pan, set it in the fridge.
• In the bowl of a standing mixer fitted with a paddle attachment (or in a normal bowl if you use a hand mixer) add the cream cheese, peanut butter and oat flour and mix it on medium speed for about 2 minutes.
• Add the remaining ingredients and keep mixing for another minute or so or until you have a smooth batter.
• Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight.
• About an hour before you are ready to serve it, make the ganache. In a small saucepan, add the chocolate broken in to pieces, the non-dairy milk and the maple syrup and bring it to a simmer. Simmer for a few minutes until everything is melted and well combined.
• Pour the ganache on top of the cake and place it back in the fridge for about an hour to set a bit.
• Remove the sides of the spring form pan and serve.