This Raw Vegan Snickers Cheesecake consists of a buttery, biscuit base, a decadent, rich caramel layer and a creamy vanilla cashew cream topping, which is finished off with a generous sprinkle of nuts and chocolate drizzle. Please note, this can also be made with roasted nuts and nut butter (if you’re not a hardcore raw foodie). This cheesecake also contains no refined sugar and happens to be completely gluten-free and grain-free.
I’ve had such cravings for cheesecake and rather than wishing for a vegan snickers cheesecake everyday, I was left with no choice but to make one. When cravings get bad, this is what happens, no matter what time of day. I mean, I made cookies the other day at 10pm because I had a longing for them and with an empty cupboard, this is what I had to resort to! But at least it means I get to eat what I want, when I want!
Questions about Raw Vegan Snickers Cheesecake
How to make raw cheesecake Making a raw cheesecake basically involves the same process as when making a chilled, no-bake cheesecake, and is ultimately composed of a biscuit base topped with a cream layer. Optional fruit/cream/jelly/caramel etc layers or toppings can be added along the line too.
Do I need to use raw nuts or peanut butter? If you don’t stick rigidly to a raw food diet then using roasted nuts or roasted peanut butter is absolutely fine.
Can I make my own raw peanut butter? It can be difficult to get hold of raw peanut butter since roasted peanut butter is more common due to its palatability. However, it is possible to make your own by adding raw peanuts to a high speed blender (a good quality food processor helps) with a little oil. The addition of oil to raw peanuts makes the blending process more smooth. Roasted nuts release some oil during the roasting process which makes the blending more easy without having to add any oil.
What is the difference between coconut oil and coconut butter? Coconut butter is made from the coconut meat whereas coconut oil is the oil that has been extracted from the coconut flesh. Coconut oil can be used instead of coconut butter but the butter will produce a more rich, creamy texture for the chocolate.
Ingredients for the base:
- 200g almond flour
- 2 tbsp coconut sugar
- 5 tbsp coconut butter
Ingredients for the caramel:
- 260g pitted dates
- 200g peanut butter
- 50 ml plant milk
Ingredients for the cream:
- 300g raw cashews (soak these overnight)
- 1 tbsp maple syrup
- 50 ml full fat coconut milk (solid part)
- 1 tsp vanilla extract
Ingredients for the toppings:
- 60 ml coconut melted coconut butter
- 40g cocoa powder
- 2 tbsp maple syrup
- 100g peanuts
- Combine almond flour, sugar and coconut butter with hands or fork until well incorporated.
- Press tightly into spongiform tin, lining base and keep aside in the fridge.
- In a food processor, blend the dates with the peanut butter and plant milk (scraping down sides in between).
- Spread carefully on top of biscuit base and leave aside
- Add the cashews to a food processor with the coconut milk, vanilla extract and maple syrup.
- Blitz into a smooth cream and spoon carefully on top of the caramel layer.
- Sprinkle with peanuts and place in the freezer for 1 hour.
- In the mean time, mix the coconut butter, cocoa powder and maple syrup together until well incorporated.
- Drizzle on top of the cheesecake and place back into the freezer for 2 hours.
- Before serving, remove from freezer and allow to rest for 5-10 minutes before slicing. It can be left out longer to rest or in the fridge if you prefer the cream layer to be softer – your choice!
Made this Recipe?
If you had a go at this Raw Vegan Snickers Cheesecake please feel free to give me a shout on Instagram at @foodflaneur – would love to see your pics!
If you like cheesecake…
You should definitely give these recipes a try:
Big Thanks to…
The Good Food Goddess for my food inspo. You can find their recipe here: http://thegoodfoodgoddess.com/raw-snickers-cheesecake/.