Mini Vegan Snickers Cheesecakes
Ingredients
- base:
- 1/2 cup almonds or walnuts 1/2 cup pitted dates
- 1/2 tbsp water (if required)
- creamy vanilla filling:
- 1 cup soaked cashews (soaked for 3-6 hours in water) 1/2 cup coconut milk (from a can)
- 1 1/2 tbsp of maple syrup
- 1 tsp vanilla essence
- 1 tbsp melted coconut oil
- caramel peanut butter sauce: 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1/2 tbsp coconut oil melted
- 2-3 tbsp of peanuts raw chocolate drizzle: 1 tbsp coconut oil
- 1/2 tbsp maple syrup
- 1 tbsp cacao
Preparation
Soak the cashews in water for a few hours or overnight
Make the base by processing the almonds and dates
Together until they form a sticky dough. Add a bit of water if required to make it more sticky. Press down in your silicone moulds then place in the freezer
For the creamy vanilla filling, drain and rinse the cashews and blend in your food processor with the rest of the filling ingredients
Spoon on top of the base to the top
For the caramel peanut butter sauce combine the
Ingredients in a bowl and whisk together with a spoon or fork. Drizzle the caramel sauce on top of the cashew filling then sprinkle some peanuts
Make the raw chocolate sauce in a small bowl and combine with a fork then drizzle on top of your mini cheesecakes
Place them back in the freezer and leave to set for 2-3 hours. Take out 30 minutes before serving
