Frozen Vegan “Snickers” Cheesecake

Frozen Vegan “Snickers” Cheesecake
  • 1 cup peanuts (you can use roasted or non roasted; my favourite is roasted + salted)
  • ½ cup dates
  • ¼ cup cacao powder
  • 1 tbsp honey or maple syrup
  • 1 + ½ cup cashews overnight or for 4-5 hours
  • 3 tbsp peanut butter
  • 3 tbsp raw honey or maple syrup
  • 5 tbsp unsweetened almond milk
  • 1 + ½ cup dates soaked
  • ¼ cup water or unsweetened almond milk
  • 1 tsp vanilla
  • Pinch salt
  • 2 tbsp peanut butter
  • 200g sugar free dark chocolate
  • Peanuts
  1. For the base place the peanuts, dates, cacao powder and honey or maple syrup in a blend and pulse until you have a dough.
  2. Place the dough in your cake tin and flatten.
  3. Place in the freezer to set.
  4. Drain the cashew nuts and place in the blender along with the peanut butter, almond milk and honey or maple syrup.
  5. Blend for 5-7 minutes until you have a smooth mixture.
  6. Remove the tin from the freezer and smooth the cashew layer over it.
  7. Place back in the freezer.
  8. Drain the dates and place in the blender along with vanilla, water or almond milk, salt and peanut butter.
  9. Blend until smooth.
  10. Remove the tin from the freezer and smooth the date caramel over the cashew layer.
  11. Place back in the freezer for an hour or two to set.
  12. Remove from the freezer.
  13. Melt the chocolate and smooth over the date caramel layer.
  14. Scatter a handful of peanuts over to decorate.
  15. Enjoy!

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