Enjoy the rich flavors of this vegan Snickers cheesecake that is almost raw. It's a delicious treat for any event, with a nutty crust, a creamy cheesecake filling, and a rich chocolate topping.
Ingredients: 2 cups raw almonds. 1 cup dates, pitted. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup cashews, soaked for 4 hours. 1/4 cup coconut cream. 1/4 cup almond milk. 1/4 cup peanut butter. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup peanuts, chopped. 1/2 cup vegan chocolate chips.
Instructions: Use a food processor to grind almonds into a fine powder. Put in the coconut oil, dates, cocoa powder, and maple syrup. Mix it up by pulsing it until it comes together. A lined cake tin needs to have the crust pressed into the bottom of it. Go ahead and freeze it. Soaked cashews, coconut cream, almond milk, peanut butter, maple syrup, vanilla extract, and salt should all be put into a blender. Mix until it's smooth. Cover the crust in the cake pan with the filling. After smoothing the top, put it back in the freezer for at least 4 hours, or until it's set. Take it out of the freezer and let it sit at room temperature for a few minutes after it's set. Put chopped peanuts on top of the cheesecake. Spread vegan chocolate chips on top of the cheesecake after melting them. In order for the chocolate to set, put the cheesecake back in the freezer for another 30 minutes. Cut it up and serve it cold. Have fun!
Prep Time: 20 minutes
Cook Time: 0 minutes
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