Vegan Snickers Cheesecake
Ingredients
The crust
-
1
cup
packed pitted dates
-
1½
cups
raw walnuts
-
¼
tsp
sea salt
The filling
-
1½
cups
raw cashews
-
1
tsp
vanilla extract (optional)
-
⅓
cup
maple syrup
-
½
cup
full-fat coconut milk
-
¼
tsp
sea salt
-
3
Tbsp
grape seed or olive oil
-
2
Tbsp
lemon juice
The toppings
-
¾
cup
packed pitted dates (plus water to blend)
-
¾
cup
roasted salted peanuts
-
¾
cup
chopped vegan dark chocolate
-
1
Tbsp
coconut oil (optional)
Instructions
- Soak cashews in boiling water for 1 hour, then drain and set aside.
- Make the crust by blending dates in a food processor until a ball forms, then add walnuts and sea salt, processing until a loose dough forms.
- Press the crust into a parchment-lined baking dish and freeze to set.
- For the date caramel, blend ¾ cup dates in a food processor, adding hot water until a spreadable paste forms.
- Blend soaked cashews with vanilla, maple syrup, coconut milk, sea salt, oil, and lemon juice until creamy.
- Pour the filling over the crust and swirl in half of the date caramel.
- Sprinkle peanuts on top and freeze for 4-6 hours until set.
- Before serving, thaw the cheesecake briefly, top with remaining date caramel, and prepare chocolate sauce by melting chocolate and coconut oil together.
- Drizzle the melted chocolate over the cheesecake, slice into bars, and serve.
Nutrition Facts (estimated)
Servings
12
Calories
366
Total fat
22.4g
Total carbohydrates
39.8g
Total protein
7.3g
Sodium
91mg
Cholesterol
0mg
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