Raw Snickers Cheesecake

• Produce

  • 1/4 Cacao powder
  • 1/2 Dates
  • 1 1/2 cup Dates
  • 1 cup Peanuts
  • 1 Peanuts

• Refrigerated

  • 5 tbsp Almond milk, unsweetened

• Condiments

  • 1 tbsp Honey or maple syrup
  • 3 tbsp Honey or maple syrup, raw
  • 5 tbsp Peanut butter

• Baking & Spices

  • 200 g Dark chocolate, sugar-free
  • 1 Pinch Salt
  • 1 tsp Vanilla

• Liquids

  • 1/4 cup Water

• Other

  • 1 + ½ cup cashews overnight or for 4-5 hours

Found on thegoodfoodgoddess.com

Description

Ingredients

• 1 cup peanuts
• ½ dates
• ¼ cacao powder
• 1 tbsp honey or maple syrup
• 1 + ½ cup cashews overnight or for 4-5 hours
• 3 tbsp peanut butter
• 3 tbsp raw honey or maple syrup
• 5 tbsp unsweetened almond milk
• 1 + ½ cup dates soaked
• ¼ cup water
• 1 tsp vanilla
• Pinch salt
• 2 tbsp peanut butter
• 200g sugar free dark chocolate
• Peanuts

Directions

• For the base place the peanuts, dates, cacao powder and honey or maple syrup in a blend and pulse until you have a dough.
• Place the dough in your cake tin and flatten.
• Place in the freezer to set.
• Drain the cashew nuts and place in the blender along with the peanut butter, almond milk and honey or maple syrup.
• Blend for 5-7 minutes until you have a smooth mixture.
• Remove the tin from the freezer and smooth the cashew layer over it.
• Place back in the freezer.
• Drain the dates and place in the blender along with vanilla, almond milk, salt and peanut butter.
• Blend until smooth.
• Remove the tin from the freezer and smooth the date caramel over the cashew layer.
• Place back in the freezer for an hour or two to set.
• Remove from the freezer.
• Melt the chocolate and smooth over the date caramel layer.
• Scatter a handful of peanuts over to decorate.
• Enjoy!