Vegan Snickers Cheesecake

• Vegan
• Gluten free

• Produce

  • 1 1/2 cup Dates, packed pitted

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 1 tbsp Lemon juice
  • 4 tbsp Maple syrup
  • 2 tbsp Peanut butter

• Baking & Spices

  • 1/2 cup Dark chocolate
  • 1/2 tsp Sea salt
  • 1 pinch Sea salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Cashews, raw
  • 1/2 cup Peanuts or almonds, salted
  • 1 1/2 cups Pecans, raw

Found on asaucykitchen.com

Description

Directions

• If you haven’t already add the cashews to a bowl and cover with water. Leave the cashews overnight to use when you need it the next day.
• Make the crust by adding the dates and the pecans to a food processor or high powered blender. Blitz together until the dates and pecans are broken up into small pieces and come together. If your mixture is too dry add a couple more dates. You may need to stop to scrape the sides down occasionally.
• Press the crust into an 8in x 8in parchment-lined dish, until evenly spread. Use another sheet of parchment paper to place over the crust when pressing in the pan. This will keep the crust from sticking to your hands when you’re trying to press it into the tin.
• In a small pot melt the caramel ingredients on a medium low heat for about 2 minutes (the maple, oil, nut butter butter, vanilla, and sea salt). Make sure to stir while everything melts to keep from burning. Pour the caramel mixture into a small bowl so that it cools faster. Set it aside in the fridge while you make the filling.
• For the cheesecake layer, begin by draining the water from the cashews and then placing them in a high speed blender or food processor with the remaining cheesecake ingredients. Blend it all together until it becomes smooth. If you need, stop and scrap the sides down to get all the bits mixed in. This should take 60-90 seconds. (If you own a Blendtec, I put mine on the smoothie setting and that did the trick
• Taste and adjust flavor as needed. Add another 1-2 tablespoons of maple if you like it sweet. Keep in mind that the nut butter caramel will add additional sweetness when we add it in later.
• Pour filling over the crust. Dollop half of the caramel mixture across the cheesecake filling and then drag a knife or toothpick across the top to create the rippled effect. Dont worry if its not pretty because youre going to later drizzle dark chocolate and the remaining caramel over the top of the cheesecake. Take half of the peanuts (or almonds) and scatter them across the pan and press them into the filling
• Cover the cheesecake and place it in the freezer for 4-5 hours to set.
• Remove the cheesecake from the freezer to allow it to thaw slightly before cutting it.
• While its thawing melt your dark chocolate in the microwave in 30 second increments or over the stove top over a pot of simmering water on a low heat stirring constantly. Remove the chocolate from the heat and let it cool for a minute or two before drizzling it over the cheesecake.
• Drizzle the remaining nut butter caramel over the top along with the melted chocolate and remaining peanuts (or almonds).

Nutrition