Raw Snickers Cheesecake https://thesourcebulkfoods.com.au/wp-content/uploads/2018/03/snickers.png Desserts Base: 1/4 cup raw insecticide free almonds 1/4 cup buckinis 1/4 cup desiccated coconut 4 medjool dates 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     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. Press into the base of a greased square spring from cake tin (17cm diameter) and place in the freezer while you make the salted caramel peanut filling. Drain 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. Once set, spread peanut butter on top. Gently melt raw chocolate and drizzle on top of the slice, place in the fridge to set, serve and enjoy.   PT30M
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Raw Snickers Cheesecake

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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 cake 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

4 medjool dates

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.

1

Press into the base of a greased square spring from cake tin (17cm diameter) and place in the freezer while you make the salted caramel peanut filling.

2

Drain 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.

3

Once set, spread peanut butter on top.

4

Gently 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?

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