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"Yoo hoo, PB and chocolate lovers! When we saw these no-bake cheesecake cupcakes from blogger Laura Friendly, we had to pass &amp;#x27;em along; made with cashews, chocolate, peanut butter, and maple syrup, this recipe satisfies any sweet-and-crunchy craving. Want one yet? (It also doesn&amp;amp;#8217;t hurt that this dessert is cute and teeny&amp;amp;#8212;we all know how I feel about tiny foods.) Chocolate Peanut Butter Cheesecake by Laura Friendly Prep Time: 20 minutes Chill Time: 2 hours Makes: 12 cupcakes Ingredients -1-1/2 cups raw cashews, soaked in water overnight, drained -1/2 cup warm water -3/4 cup coconut oil, melted -3/4 to 1 cup maple syrup (to taste) -1/2 cup smooth peanut butter -1 cup Raw Chocolate Cacao Powder -3 tbsp gluten-free vanilla -1 to 2 tbsp apple cider vinegar (to taste) -1 tsp salt -1 cup coarsely chopped peanuts, optional 1. Line a muffin tin with paper liners. If desired, layer the bottom of each liner with chopped peanuts. note: I used tall Texas Cupcake Liners, which leave plenty of room for toppings 2. In a blender or food processor, add cashews and water. Blend well. 3. In a mixing bowl whisk together coconut oil, maple syrup, peanut butter, cacao powder, vanilla, vinegar and salt. Pour into the cashew mixture and blend until the mixture is smooth. 4. Divide mixture between the 12 cupcake liners. 5. Chill, covered, in the refrigerator for about 2 hours, or overnight. Serve cold. note: If adding toppings such as nuts or chocolate, allow the cheesecake to chill for about 30 minutes before adding the toppings Will you be trying this recipe? Have you ever made a no-bake dessert? Photos: Courtesy of Laura Friendly"^^<http://www.w3.org/2001/XMLSchema#string>
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