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Raw Snickers Cheesecake
You had me at 'salted caramel peanut'. The raw dessert queens over at @coconutandbliss and @healthsynery have created this decadent raw snickers cheesecake that you can devour without the guilt. Better get those cashews soaking guys.
INGREDIENTS
Base:
1/4 cup raw insecticide free almonds
1/4 cup buckinis
1/4 cup desiccated coconut
2 Tbsp cacao powder
1/2 Tbsp water
Salted caramel peanut filling:
1 cup raw cashews (soaked for 3-6 hours)
1/3 cup peanuts
1/2 cup filtered water
1 Tbsp organic mesquite powder
1/2 Tbsp organic unhulled 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
3/4 cup smooth peanut butter
Chocolate:
100g raw chocolate
TIME
30 Minutes
SERVES
1 cake
DIFFICULTY
METHOD
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.
1Press into the base of a greased square springform cake tin (17cm diameter) and place in the freezer while you make the salted caramel peanut filling.
2Drain and rinse soaked cashews. Place all filling ingredients in the blender and blend until smooth and creamy, this takes a few minutes. Spread on top of the base and then sprinkle peanuts on top to evenly cover the surface.
3Once set, spread peanut butter on top.
4Gently melt raw chocolate and drizzle on top of the slice, place in the fridge to set, serve and enjoy.
5
Dessert
WHERE TO
FROM HERE?
