Plant-Based Cocobella Recipe

Peanut butter cookie dough cheesecake

Name: Peanut butter cookie dough cheesecake
Yield: Makes 9-12
Ingredients: 1/3 cup coconut flour; 1/3 cup almond flour; 1/4 cup coconut sugar; 1/4 cup Peanut butter; 1 tsp vanilla extract; 250g vegan cream cheese; 170g vanilla coconut yogurt; 1 tbsp maple syrup; 1 tsp vanilla extract; 50g chocolate chips; Extra peanut butter to drizzle

Serves: Makes 9-12

All your favourite treats combined to create the ultimate bite sized snack!

By Cocobella | Featured in Desserts

Ingredients

Cookies dough base:

1/3 cup coconut flour
1/3 cup almond flour
1/4 cup coconut sugar
1/4 cup Peanut butter
1 tsp vanilla extract

Cheesecake:

250g vegan cream cheese
170g vanilla coconut yogurt
1 tbsp maple syrup
1 tsp vanilla extract
50g chocolate chips
Extra peanut butter to drizzle

Method

Line baking tin with baking paper
Combine all base ingredients together, mix well to form dough and press into base of lined tin. Set aside in the freezer.
In a medium bowl combine cream cheese, yogurt, maple syrup and vanilla. Mix well to form a smooth consistency. Pour over cookie dough base. Drizzle with peanut butter and sprinkle chocolate chips on top.
Set in freezer for 2-3 hours or fridge for 6 hours before cutting into small bars.
Serve and enjoy!

free recipe e-book

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Just two icons living in their island era

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POV: you take cocobella on vacay (because even your fav coconut water needs a break sometimes)

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The best breakfasts include @cocobella of course

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Be quick! Our viral matcha strawberry coconut water now available in Coles and independent supermarkets (Australia only for now) 🩵 Who has tried it?!

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Keen?? We’ve packed 5 extra PR boxes to go out to our favourite people (yes, that’s you!) 🍵🍓 Simply comment below and let us know your thoughts about our new matcha strawberry coconut water 🩵

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