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raw vegan snickers cheesecake

Mini Vegan Snickers Cheesecakes

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Servings 6 mini cheesecakes

Ingredients
  

Base:

  • 1/2 cup almonds or walnuts
  • 1/2 cup pitted dates
  • 1/2 tbsp cold water

Creamy Vanilla Filling

  • 1 cup soaked cashews (soaked for 3-6 hours)
  • 1/2 cup coconut milk or cream from a can
  • 1 1/2 tbsp maple syrup (double if you have a very sweet tooth)
  • 1 tsp vanilla essence
  • 1 tbsp melted coconut oil

Caramel Peanut Butter Sauce:

  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1/2 tbsp melted coconut oil
  • 2-3 tbsp peanuts to top
  • raw chocolate or melted dark chocolate to drizzle. (1/2 tbsp maple syrup + 1 tbsp coconut oil +1 tbsp cacao)

Instructions
 

  • Soak the cashews in water for a few hours or overnight.
  • Make the base by processing the almonds and dates
    together until they form a sticky dough. Add a bit of water if required to make it more sticky. Press down in your silicone moulds then place in the freezer.
  • For the creamy vanilla filling, drain and rinse the cashews and blend in your food processor with the rest of the filling ingredients.
  • Spoon on top of the base to the top.
  • For the caramel peanut butter sauce combine the
    ingredients in a bowl and whisk together with a spoon or fork. Drizzle the caramel sauce on top of the cashew filling then sprinkle some peanuts.
  • Make the raw chocolate sauce in a small bowl and combine with a fork then drizzle on top of your mini cheesecakes.
  • Place them back in the freezer and leave to set for 2-3hours. Take out 30 minutes before serving.