Vegan Snickers Cheesecake
Vegan Snickers Cheesecake
This treat is a no-bake, plantbased beauty that tastes like pure indulgence yet stays surprisingly light. It has a nutty almond-cacao base, silky cashew-peanut filling, a gooey coconut caramel layer studded with peanuts, all crowned with a glossy dark chocolate layer. Made with wholefood ingredients, it delivers an iconic taste without the heaviness. This […]
Servings
12
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- Base
- Caramel
- 200g almond meal
- 115g rice-malt syrup or maple syrup
- 85g rice-malt syrup or maple syrup
- 120mL tin coconut milk, preferably full fat
- 1 tbsp cacao powder
- ⅛ tsp sea salt
- 3 tbsp peanut butter
- 40g peanuts
- 2 tbsp coconut oil
- Chocolate Layer
- Filling
- 200g coconut oil, softened
- 400g raw cashew nuts
- 4 tbsp rice-malt syrup or maple syrup
- 110g rice-malt syrup or maple syrup
- 30g cacao powder
- 70g coconut oil
- 40g peanuts, chopped, to garnish
- 1 tsp vanilla
- 150mL tin coconut milk, preferably full fat
Method
- Place cashew nuts in a bowl. Cover with boiling water and soak for 30-60 mins, then drain.
- Line a spring-form cake tin with baking paper (I used a 21cm tin but any size would work).
- Combine all base ingredients in a food processor.
- Press base into tin fi rmly and place in freezer while you make fi lling.
- For filling, place cashew nuts in a food processor with syrup, coconut oil, vanilla, peanut butter and coconut milk and purée until smooth and creamy.
- Pour fi lling on the base and pop back into freezer for about 1 hr.
- To make caramel, in a small pot mix sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it should look a bit foamy on top) for about 10 mins or until caramel starts to thicken. Remove from heat and allow to cool and further thicken.
- Once cooled, pour caramel over top of cheesecake and scatter some peanuts on top. Place back into freezer for 1 hr (or more).
- To make chocolate, mix coconut oil, rice-malt syrup and cacao in a small mixing bowl until combined (about 1 min). If it’s cold (and not combining), warm it slightly by sitting mixing bowl over a bowl of steaming hot water.
- Remove cheesecake from tin and place it on a serving plate. Top with chocolate, allowing some to trickle over the edges
- Scatter chopped peanuts around the edge and place cheesecake into fridge immediately until ready to serve it.
- Remove from fridge 10 mins (if it’s a hot day) to 30 mins (if weather is cooler) before serving to allow chocolate to soften a little before slicing.
- Enjoy immediately.
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