1 Recipe Fudge Brownie baked into 2-7″ pans
1 Recipe Ganache
1 Recipe Buttercream
Cocoa Powder ¾ cup
For the Cheesecake:
Vegan Cream Cheese *see notes above 16ounce (454g)
Vegan Butter melted 2 tablespoons (28g)
Granulated Sugar 1 cup (200g)
Cornstarch 4 Tablespoons (32g)
All Purpose Flour 3 Tablespoons (24g)
Plant Milk *I use soy milk 6fl oz (177ml)
Vegan Lactic Acid or apple cider vinegar 1 teaspoon
Salt ¼ teaspoon
Vanilla Extract 3 teaspoons (15ml)
For the Peanut Butter Fudge:
Creamy Peanut Butter 1 cup
Agave Syrup ½ cup
Coconut Oil ½ cup
For the Peanuts Layer and garnish: toasted & chopped Peanuts~ 1½ cups
Instructions
Prepare 4- 7″ cake pans with professional bakery pan grease & parchment paper lining.
Prepare the cheesecake batter by placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend…
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