Vegan, gluten-free, wheat-free, natural sugar
Peanuts with chocolate and caramel...this sounds like my kind of dessert!
I have created my very own homemade 'Snickers' bar but healthier, no-bake, vegan and extremely delicious!
Peanuts with chocolate and caramel...this sounds like my kind of dessert!
I have created my very own homemade 'Snickers' bar but healthier, no-bake, vegan and extremely delicious!
With a base of dates and nuts, a smooth nutty filling topped off with homemade caramel sauce and chocolate...this is a dessert not to miss making!
If you like anything nutty and sweet, you will love this! This recipe is 100% vegan and gluten-free, as well as containing only natural sugars, yay!
It's easy to make and only needs defrosting before serving!
Preparation- Overnight
Freezing time- 2-4 hours
Serves- 10
Level- Easy
...
Ingredients for the base
-200g of dates (pitted & soaked for 3 hours)
-130g of unsalted peanuts
-110g of walnuts
-110g of walnuts
Ingredients for filling
-300g of cashew nuts (soaked & drained)
-3 tablespoons of maple syrup
-3 tablespoons of maple syrup
-1 can of coconut milk (cream only)
-1 teaspoon of vanilla extract
-80g of coconut oil ( melted)
-Pinch of salt
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
-1/2 small lemon (juice only)
-Pinch of salt
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
Toppings
-Dark chocolate (I used Moo Free baking drops)
-Homemade caramel (Get my recipe here)
-Peanuts
...
To make the base
Step 1- Line a cake tin with grease proof paper.
Step 2- De-seed/pit the dates and add them into a food processor/blender along with the peanuts and walnuts.
Whizz up on high until crumbly.
Step 3- Press the mixture into the lined cake tin and pop into the freezer whilst you prepare the filling.
To make the filling
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the maple syrup, coconut cream, vanilla extract, lemon juice, coconut oil and salt.
Whizz up on high for around 5-8 minutes or until smooth.
Step 3- Pour the creamy cheesecake layer onto the base and pop the tray back into the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (you can leave it overnight)
Serve with a drizzle of homemade caramel sauce (Get my recipe here), and some dairy-free/vegan chocolate.
I also added some Moo Free chocolate chips and extra peanuts on top. YUM!!
Store in a sealed container in the freezer and defrost before serving.
...
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My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes.
Tag me on social media using the hashtag #Blogofvegan #thelittleblogofveganAll of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
To make the base
Step 1- Line a cake tin with grease proof paper.
Step 2- De-seed/pit the dates and add them into a food processor/blender along with the peanuts and walnuts.
Whizz up on high until crumbly.
Step 3- Press the mixture into the lined cake tin and pop into the freezer whilst you prepare the filling.
To make the filling
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the maple syrup, coconut cream, vanilla extract, lemon juice, coconut oil and salt.
Whizz up on high for around 5-8 minutes or until smooth.
Step 3- Pour the creamy cheesecake layer onto the base and pop the tray back into the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (you can leave it overnight)
Serve with a drizzle of homemade caramel sauce (Get my recipe here), and some dairy-free/vegan chocolate.
I also added some Moo Free chocolate chips and extra peanuts on top. YUM!!
Store in a sealed container in the freezer and defrost before serving.
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes.
Tag me on social media using the hashtag #Blogofvegan #thelittleblogofveganAll of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
Ohhh these look dangerous!!!
ReplyDeleteHahaha, they are *drools* :) x
DeleteI just made these, and they are very delicious. I bought everything I needed for this recipe at Trader Joe's in the U.S., except for the coconut oil which I already had. These taste exactly as they are described, like snickers cheesecake. If you don't like tangy cheesecake, I would decrease the lemon just a bit. Also I added a bit of salt and vanilla extract to the crust.
ReplyDelete