This recipe from Nicolette Papile, @BasilAndBiceps, has "multiple layers of sweet decadence". The cheesecake bites will show you how easy it is to create high quality, super delicious plant-based treats for yourself!

For the base, she used mashed up Chocolate Chia cookies, then smooth chocolate cheesecake, topped with peanut butter fudge, hard chocolate, and salted candied peanuts. This no-bake recipe has rich flavor combinations and a variety of textures. They're amazing for the summertime since you don't need to turn on your oven! The Chocolate Chia cookie crust, nuts, and peanut butter are great sources of protein so you can enjoy sweets while meeting your daily dietary needs.

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Prep Time - 30 minutes

Total Time - 3 hours

Ingredients

For the Cheesecake

• 1 1/2 cup soaked cashews
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup cacao powder
• 1 tsp vanilla
• 2 tbsp almond milk
• 4  Love + Chew Chocolate Chia cookies

For the Peanut Butter Fudge

• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 3 tbsp coconut oil
• 1/2 tsp vanilla

For the Melted Chocolate

• 1 cup vegan chocolate chips
• 1 tsp coconut oil

For Melted the Candied Peanuts

• 1/2 cup chopped peanuts
• 2 tbsp maple syrup

Instructions

1. For cheesecake: Blend all ingredients on high until completely smooth. Line a loaf pan with parchment paper and press cookies into bottom, making sure to use enough force for everything to stick together. Pour in chocolate cheesecake and smooth. Place in freezer for 30 minutes to set.

2. For peanut butter fudge: Add ingredients to blender and blend until smooth. Remove cheesecake from freezer, pour peanut butter mixture over, and smooth. Place back into freezer for 2 hours to set.

3. Remove, and cut into slices. Melt chocolate chips and coconut oil together.

4. In a heated pan, sauté peanuts and maple together to caramelize. Top each square with melted chocolate, sprinkle with candied peanuts and flakey sea salt. Keep in fridge to stay cold.

Enjoy!