Loaded Snickers Cheesecake

LOADED SNICKERS CHEESECAKE - vegan, plant based, dairy free, gluten free, raw, peanut butter, whole foods, no refined sugar, cake, cheesecake, recipe, easy, natural, recoveringraw.com, recoveringraw

This is my take on my all time fave raw snickers cake from The Raw Kitchen in Auckland. I am sadly not kidding when I say I go there at least once a week for a slice of this! That made it seem like a good idea to try my hand at making it myself. 

The base of this cake is a lot lighter than most other raw cake recipes - I use a combination of oats and cashews for a base that is lower in fat but still high in nutrients. If you have coeliac disease and cannot consume even certified wheat-free oats, feel free to just substitute in more cashews.


Cashews

Cashews, the main ingredient in this dish, are a powerhouse of nutrients and a beautifully creamy alternative to dairy products when blended. Not only do they add a dose of protein (18g per 100g) but they are rich in magnesium, an essential mineral that is vital to bone health, regulating blood pressure and allowing muscles to relax. Just 30g of nuts a day can have a protective effect against heart disease... a slice of loaded snickers cheesecake a day keeps the doctor away, right? I'll roll with that. 

This cheesecake is...

  • Sweet and salty, 
  • The perfect birthday cake alternative, 
  • Naturally sweetened, 
  • ... and devilishly decadent. 
LOADED SNICKERS CHEESECAKE - vegan, plant based, dairy free, gluten free, raw, peanut butter, whole foods, no refined sugar, cake, cheesecake, recipe, easy, natural, recoveringraw.com, recoveringraw

Loaded Snickers Cheesecake

Serves: 16
Equipment: food processor, blender

For the base

  • 1/2 cup rolled oats
  • 1/2 cup cashews 
  • 1/8 tsp Himalayan salt
  • 1/4 tsp vanilla powder
  • 1/2 tbsp extra virgin coconut oil 
  • 100g baking dates, soaked in hot water and drained

Caramel

  • 215g medjool dates
  • 2 tsp alcohol free vanilla extract
  • 1/2 tsp Himalayan salt
  • 2 T filtered water
  • Blanched peanuts, to cover

Nougat

  • 2 cups cashews
  • 1/2 cup melted coconut oil 
  • 3 tbsp lemon juice (about 2 medium lemons)
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1 tsp psyllium husk 
  • 1 tbsp peanut butter

Chocolate

  • 2 cups cashews
  • 1/2 cup melted coconut oil 
  • 1/2 cup filtered water or almond milk
  • 1/2 cup maple syrup 
  • 3 tbsp cacao powder
  • 1/2 tbsp carob powder
  • 1/2 tsp Himalayan salt
  • 1 tsp vanilla extract
  • 1 tsp psyllium husk 
  • Cacao nibs, to top 

The How To

  1. To make the base, begin by pulsing the oats, cashews, salt and vanilla in a food processor until broken down and crumbly. Add in the coconut oil and dates, then blend until sticky. 
  2. Line a 20cm springform cake tin with a circle of baking paper on the bottom and a strip around the sides. Press the base mixture firmly into the bottom of the tin and place into the refrigerator. 
  3. Rinse out your food processor and then place into it all of the ingredients for the caramel layer except for the water. Blend until mostly broken down, scraping down the sides as frequently as necessary. Finally, add in the water half a tablespoon at a time, blending in between until you have a beautifully smooth caramel. 
  4. Spread the caramel over the base of the cheesecake and sprinkle over the peanuts in a single layer, pressing them down slightly into the caramel. Return cake to the refrigerator. 
  5. To make the nougat, blend all of the ingredients in a high speed blender until fairly smooth. You may need to add a little almond milk or water if your blender isn't very strong, but be careful not to add too much (just enough to get the blade moving). Spread this mixture over the caramel layer and then place the cake in the freezer for a few hours. 
  6. Once the cake has been setting for a few hours, move on to the chocolate layer. Simply blend all of the ingredients in a high speed blender, spread over the nougat later and then sprinkle with cacao nibs. 
  7. Return to the freezer overnight or for at least 5 hours before slicing into 16 pieces. Best kept covered in the fridge for up to a week or so (if you can even get it to last that long!) 
LOADED SNICKERS CHEESECAKE - vegan, plant based, dairy free, gluten free, raw, peanut butter, whole foods, no refined sugar, cake, cheesecake, recipe, easy, natural, recoveringraw.com, recoveringraw

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