- Combine all ingredients for the base in a high power blender and blend until smooth.
- Press into the base of a greased and lined spring form cake tin and set aside while you make the filling.
- Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy.
- Spoon filling on top of the base.
- Sprinkle peanuts on top and place in the freezer for 4-5 hours or overnight to set.
- Drizzle with raw dark chocolate, serve and enjoy.
“Snickers” style cheesecake
Serves: 8-10
Base Ingredients
- 1/2 cup macadamias
- 1/4 cup buckinis
- 1/4 cup desiccated coconut
- 1/2 cup medjool dates
- 1 tsp coconut oil
Cheesecake filling
- 2 cups cashews (soaked for 3-6 hours)
- 1/2 cup coconut yoghurt
- 1/2 cup Pic's Peanut Butter
- 1/2 cup filtered water
- 2 tbsp hulled tahini
- 1 tbsp coconut oil
- 2 tbsp coconut nectar
- 1 tsp vanilla bean powder
- 1/4 tsp Himalayan salt
Garnish with
- 1 cup raw peanuts
- 100 grams raw chocolate
