For the base, blend the following in a food processor: 1/4 cup of peanuts, 1/4 cup of dates, 1 cup of oats, 1/4 cup of Aljana Peanut Butter®, 1 tablespoon of maple syrup, 1/2 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ground Shangri-la Atitlan coffee, and a pinch of salt.
Spread the paste on the bottom of a baking dish and place it in the freezer.
For the filling, blend the following in a food processor or a powerful blender: 1 cup of cream cheese (or macadamia/cashew cream for the vegan option), 1/2 cup of coconut cream, 3 tablespoons of lemon juice, 2 teaspoons of cinnamon, 1/4 cup of powdered sugar (or maple syrup), 1/2 cup of Aljana Peanut Butter, and a pinch of salt.
Layer this mixture over the crust and top it with cinnamon, coconut, and ground Shangri-la Atitlán coffee.
