Graham Crust

• 1 + 1/2 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 2.5 teaspoons cinnamon
• 1.5 teaspoons gelatin
• 1/4 teaspoon baking soda
• 1/4 cup Swerve Confectioners Sugar Replacement
• 1/4 cup butter, cubed (Earth Balance for Dairy-Free)
• 3 tablespoons coconut milk, full fat (Cream if preferred).
• 2 teaspoons vanilla extract

PB Cheesecake Filling

• 2.5 eight ounce packages of softened cream cheese (That’s 2 and a half packages) (Kite Hill for dairy-free)
• 1/4 cup full fat coconut milk (Cream if preferred)
• 3/4 cup peanut butter, smooth and unsweetened (Smooth almond butter if peanuts are a no-go)
• 1 tablespoon melted butter
• 1 tablespoon vanilla extract
• 3/4 cup + 1 tbsp Swerve Confectioner Sugar Replacement
• 1.5 teaspoons gelatin
• 2 eggs

Easy Chocolate Topping (Optional)

• 1 bag Lily’s sugar-free chocolate chips–milk or dark chocolate. Or melt down your favorite sugar-free chocolate bars or chips.
• 2.5 tablespoons coconut oil