Raw Snickers Cheesecake

Who knew a cheesecake could be even more delicious if you take out the refined sugar, additives and dairy? This Raw Snickers Cheesecake tasted AMAZING, we were so impatient to eat it that we may have taken it out before it was properly set… hence the extra gooey caramel peanut filling! It’s super easy to make as well, the perfect dessert for a dinner party.

Ingredients:

For the crust:

  • 1/2 cup pecans
  • 1/2 cup of cashews
  • 1 cup dates
  • 1 tbsp raw cacao
  • 1 tbsp coconut oil

For the peanut caramel filling:

  • 1 cup dates
  • 2 tbsp water
  • 300ml coconut milk (full fat is best for this, but it does work with light as well)
  • 1 pinch sea salt
  • 2 vanilla pods or 2 tsp natural vanilla extract
  • 1 tbsp Nuoi Foods smooth peanut butter

For the chocolate ganache topping:

  • 100g organic 85% cacao dark chocolate
  • 200ml coconut milk
  • 1 tbsp coconut oil

To decorate:

  • 1 handful of chopped up peanuts
  • 4 squares of organic 85% cacao dark chocolate, melted to drizzle

Method:

  1. Line a round cheesecake tin with greaseproof paper
  2. To make the crust, blend up all of the ingredients in a blender
  3. Once blended, spoon into the bottom of the tin and press down with a spoon
  4. Keep this in the fridge whilst you make the topping
  5. For the peanut caramel filling, place the dates and the 2 tbsp of water in a saucepan
  6. Heat up the dates and water until it turns in a paste, then add the coconut milk and vanilla and mix it in
  7. Take the saucepan off the heat and put the mixture into a blender (or you can use a hand blender) add the Nuoi Foods Smooth Peanut butter and the sea salt to the mixture. Blend until smooth.
  8. Pour the mixture onto the cheesecake base and place in the freezer for around 5 hours (or overnight) to set.
  9. To make the chocolate ganache, melt the chocolate and coconut oil in a glass bowl over boiling water (or you can melt in the microwave). Once it is melted, take it off the heat and mix in the coconut milk. Place this in the fridge until the cheesecake is set (although you may want to take the ganache out of the fridge an hour before spreading onto the cheesecake so it’s easier to spread)
  10. Once the cheesecake is set, spread the chocolate ganache over the top evenly
  11. Then drizzle over the melted chocolate and chopped peanuts for decoration
  12. Keep in the fridge until ready to eat (we couldn’t wait this long and ate the whole thing straight away, it tastes so good!)

Enjoy!

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