Vegan Peanut Butter Cup Cheesecakes {Raw}

Can you believe it's summer? Well not technically, but school is almost out so I think we should celebrate with cake. Cake is always a good idea. At least when it's creamy cold no-bake cheesecakes made with nutritious ingredients. I've made this recipe twice in the past week to make sure I got it just right before sharing with you. And also maybe because we polished off the first batch before I got to photographing them. My husband, who is often not a big fan of healthified treats, absolutely loved these and said, "Wow, these are amazing. They can not be good for you." Success!  In fact, they are good for you. Much better than the "skinny" ice cream sandwiches all over the grocery store shelves. I refuse to put those in my body - they may be lower in calories, but in exchange you get a long list of artificial ingredients and the same amount of sugar. Here's a good explanation of why I would never eat a "skinny" ice cream sandwich. Plus, eating fat doesn't make you fat - sugar and processed foods do.

These raw cheesecakes are my new favorite treat and I will be making them all summer to store in the freezer for those nights (all the nights?) chocolate is needed. I like these best frozen, when the filling tastes like ice cream. My Raw Vegan Raspberry Slice recipe was such a hit with you guys (thanks!) that I wanted to give you another similar nut-date based recipe. I have to say though, that I like this chocolate peanut butter combo so much better than the raspberry one. You're really going to love this one. Promise me you'll make it?

keep reading for the recipe!

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