This no-bake, gluten-free, 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.
Servings: 12 slices
- 200 g almond flour
- 2 tbsp coconut sugar
- 5 tbsp coconut butter
- 260 g pitted dates
- 200 g peanut butter
- 50 ml plant milk
- 300 g raw cashews soak these overnight
- 1 tbsp maple syrup
- 50 ml full fat coconut milk solid part
- 1 tsp vanilla extract
- 60 ml coconut melted coconut butter
- 40 g cocoa powder
- 2 tbsp maple syrup
- 100 g 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!
- Coconut butter can be replaced with coconut oil
- Coconut sugar can be subbed with any other sugar or syrup
- If not abiding by raw food diet then any peanut butter can be used
Calories: 560kcal | Carbohydrates: 41g | Protein: 16g | Fat: 42g | Saturated Fat: 11g | Sodium: 92mg | Potassium: 555mg | Fiber: 8g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 4mg