The Ninja Baker's Peanut Butter Vegan Dreams

Vegan or not, the Ninja Baker's Peanut Butter Dreams are sure to delight. Smooth peanut butter cheesecake squares are embraced between crunchy granola crusts and toppings.

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Ingredients: 

For the crust & topping:

  • 3 cups Udi's Cranberry Granola or a similar gluten-free, dairy, soy & egg free granola
  • 8 tablespoons organic coconut spread


For the peanut butter cheesecake filling:

  • 2 boxes (12 ounces each) extra firm tofu
  • 10 tablespoons peanut butter
  • 1/3 cup cinnamon agave
  • 1/3 cup light brown sugar, firmly packed
  • 1 tablespoon canola oil
  • 1/2 teaspoon coconut extract
  • Pinch of salt
Directions: 

Preheat the oven to 350 degrees.
Generously grease and flour (or spray with baking spray) an 11 x 7 brownie pan.

For the crust & topping:

  1. Melt the coconut spread in the microwave. (Approximately 33 seconds.)
  2. Pour over the 3 cups of granola and mix well.
  3. Line the prepared pan with half of the mixture.
  4. Bake for 5 minutes.
  5. Cool and prepare the filling.

For the peanut butter cheesecake filling:

  1. Cut the tofu into squares. Drain off excess water and dab with a paper towel.
  2. Place the tofu in the food processor along with the peanut butter, agave, brown sugar, coconut extract, oil and pinch of salt. 
  3. Pulse until thoroughly combined.
  4. Smooth the filling over the granola crust.
  5. Sprinkle the remaining granola mixture over the peanut butter filling.
  6. Bake for 25 minutes.
  7. Cool and refrigerate before serving.