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 Objective Flour 3 Tablespoons (24g)
Plant Milk *I exploit 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
Directions
Put together 4- 7″ cake pans with skilled bakery pan grease & parchment paper lining.
Put together the cheesecake batter by putting the entire cheesecake components into the work bowl of your meals processor and pulse to mix…
Continued on subsequent web page