1cupold-fashioned oatsgluten-free oats were used in this recipe
8ouncescream cheeselow-fat, softened
15ouncescoconut milkcan, whole fat coconut milk works best
1cuppeanut butternatural, smooth or crunchy will work
1teaspoonpure vanilla extract
Preheat oven to 350 degrees. Note: baking is for the crust only and not the cheesecake.
Use a double boiler to melt chocolate. Add almonds, oats, and salt to a food processor and pulse until a crumb consistency. Combine in a medium bowl almond mixture, melted chocolate and coconut oil. Retain 1 tablespoon crumbs for later.
Add crumbs to a 9-inch pie plate. Press crumbs evenly along the bottom and sides. Or, use a springform pan and press crumbs along the bottom and about 1/2-inch up the sides of the pan. Bake 8 to 10 minutes, remove and allow to cool completely.
Tip - Place plastic wrap over fingers of one hand and press the crumbs in place or use the bottom of a glass.
Refrigerate the can of coconut milk at least 24 hours before opening. Turn the can upside down and open from the bottom using a can opener. Pour off liquid completely. Retain coconut liquid for smoothies or other recipes. Place solid coconut milk in a medium mixing bowl and beat with an electric mixture on medium-high until thickened, approximately 5-6 minutes. Add cream cheese and coconut sugar and continue beating until sugar is dissolved, approximately 2 minutes.
Add peanut butter, coconut oil, and vanilla, and beat until incorporated. Pour filling in a cooled crust. Sprinkle filling with the retained crumbs and refrigerate until ready until set, approximately 5-6 hours.