Vegan Snickers Cheesecake Slice
Did you need to re-read the title? Nope, you read correctly. You’ve just uncovered a treasure you’ve been looking all over for or one you didn’t know you needed until now! Whatever the case, we’re so excited for you to try our new refined sugar-free piece of heaven. Our Snickers Cheesecake Slice doesn’t isn’t just a gift from the sugar-free dessert heavens, but it’s also VEGAN! Enough talking, more baking. Comment and let us know how you get along!
- 1 Cup pitted dates
- 1 1/2 Cups raw walnuts
- 1/3 Tsp sea salt
- 1 1/2 Cups raw cashews
- 1 tsp Vanilla extract
- 1/4 Cup Natvia
- 1/2 Cup Full-fat coconut milk
- 1/4 Tsp sea salt
- 2 Tbsp Sunflower oil
- 3/4 Cup pitted dates
- 1 Tbsp peanut butter
- 3/4 Cup roasted salted peanuts
- 3/4 Cup chopped vegan dark chocolate
- In a bowl of hot water, add cashews and cover for one hour. Drain thoroughly.
- Line an 8×8 inch baking dish with baking paper and set aside
- In the meantime, begin the base by added dates to a food processor or blender. Mix until dates form a ball. Remove and set aside.
- Add walnuts and sea salt to the food processor and mix into a meal. Add dates back in and blend until a loose dough forms. It should stick together when you squeeze mixture between your fingers. In the case of the mixture being too dry, add a few more dates into the blend. If the mixture is too wet, add more walnuts to the mixture and blend.
- Press the base into the baking tray until flat. Make sure base is firmly packed to the bottom of the dish and place in freezer to set.
- Next up, make the date caramel mixture by adding 3/4 cup of dates to a food processor. Blend until a paste forms then add hot water slowly until it forms a smooth caramel-like paste. The mixture should be easy to spread. Be careful not to add to much water. Set aside.
- Add your drained, soaked cashews to a high-speed blender, along with vanilla extract, Natvia, coconut milk, sea salt, and sunflower oil. Blend on high until creamy and smooth, scraping down sides as needed.
- Taste and make adjustments accordingly – salt for flavour balance or Natvia for sweetness.
- Pour filling over the crust. Tap on counter to release any air bubbles. Add half of the date caramel mixture in small spoonfuls and swirl with a toothpick,
- Sprinkle with peanuts on top. Cover with cling wrap, and then seal the top with foil and freeze for 4 – 6 hours, or until completely set and firm.
- When ready to serve, leave cheesecake to thaw briefly and top with remaining date paste and some more roasted peanuts.
- In the meantime, prepare chocolate sauce. Add chocolate and coconut oil (optional) to a ceramic bowl and set over a saucepan filled with an inch of water. Stir occasionally over the simmering water until melted.
- Drizzle the chocolate over the cheesecake.
- Store leftovers in the freezer for up to 3 weeks!
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
We love feedback so comment below and if you decide to make it yourself and be sure to share it with us.