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Pic's Snickers Cheesecake

12 slices

Ingredients for the base

  • 1/4 cup almonds
  • 1/4 cup buckinis
  • 1/4 cup desiccated coconut
  • 4 medjool dates
  • 2 tbsp cacao powder
  • 1/2 tbsp coconut oil

Ingredients for the Salted Caramel Peanut Filling

  • 1 cup cashews (soaked for 3-6 hours)
  • 1/3 cup peanuts
  • 1/2 cup filtered water
  • 1 tbsp mesquite powder
  • 1/2 tbsp tahini
  • 1/2 cup medjool dates
  • 1/4 tsp Himalayan salt
  • 1 tbsp coconut oil
  • 1 tsp vanilla bean powder
  • 1/2 cup peanuts, sprinkled on top of the salted caramel peanut filling
  • 1 cup peanut butter to spread on top of the caramel

Ingredients for the chocolate topping

  • 150 grams dark chocolate (we use Loving Earth)

Snickers but not as you know it - Vegan, Gluten Free, Dairy Free and Refined Sugar-Free created by our Aussie Picsters, Coconut and Bliss & Health Synergy

Directions

  1. Combine all ingredients for the base in a high power blender (we use a vitamix) and blend until smooth, add a little extra water if required but be careful not to make the mixture too wet or it will be difficult to remove from the tin.
  2. Press into the base of a greased square spring from cake tin (17cm diameter) and place in the freezer while you make the salted caramel peanut filling.
  3. Drain and rinse soaked cashews. Place all filling ingredients in the blender and blend until smooth and creamy, this takes a few minutes.
  4. Spread on top of the base and then sprinkle peanuts on top to evenly cover the surface.
  5. Return to freezer to set for 2-3 hours. Spread a layer of peanut butter on top of the peanut caramel and drizzle with melted raw chocolate.
  6. Place in fridge to allow chocolate to set. Serve and enjoy.
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