Caramel, Peanut Butter and Chocolate Cheesecake
VEGAN – DAIRY-FREE
200g vegan digestive biscuits processed into breadcrumbs
80g melted vegan butter
500g Nush Natural Almond M.lk Spread
5 drops of peanut butter flavour drops (or maple syrup)
4tbsp Nush Natural Almond M.lk Yog
4tbsp of peanut butter
200g Nature’s Charm Coconut Salted Caramel Sauce
150g vegan chocolate
Mix the digestive biscuit breadcrumbs and vegan butter together before tipping into a lined loose-bottom tin and leaving to chill in fridge for an hour.
Combine the Nush Natural Almond M.lk Spread, Nush Natural Almond M.lk Yog, peanut butter flavour drops (or maple syrup) and peanut butter together, before covering the base and putting back into the fridge for another hour.
Now, add the Nature’s Charm Coconut Salted Caramel Sauce and place back in the fridge.
Finally, add the melted chocolate and leave to set for at least 24hrs, slice open and enjoy the gooey deliciousness.