A creamy cheesecake that’s no-bake and made with out dairy. This vegan Snickers cheesecake is for all you peanut butter lovers on the market!
Impressed by the flavours of a Snicker bar – chocolate and peanuts, which is a flavour mixture you may by no means go improper with. A easy no-bake oaty, chocolate base, a creamy peanut butter centre and easy, velvety and wealthy chocolate topping.
Tremendous creamy and wealthy made utilizing more healthy components like cashews, peanut butter, peanut and oats. I used almond milk as an alternative of cream/coconut milk to make it somewhat lighter. So yummy and straightforward to make!
This cheesecake can also be
- Vegan
- Dairy-free
- Gluten-free
- Wheat-free
- Soy-free
- No-bake
- Straightforward to make
- And made utilizing more healthy components
Vegan Snickers Cheesecake
Serves: 8-10
Substances
For the bottom
80g oat flour
25g cocoa
2 tbsp coconut oil, melted
2 tbsp maple syrup
Pinch of salt
For the filling
400g cashews, soaked in a single day
120ml Califia Farms Unsweetened Vanilla Almond Drink
100g easy peanut butter
65g coconut oil, melted
120ml maple syrup
¼ tsp salt
For the topping
70g darkish chocolate
2 tbsp peanut butter
1 tbsp coconut oil, melted
Chopped peanuts
Technique
Cowl the cashews with water and depart to soak in a single day.
Combine the bottom components in a bowl, then switch and press down right into a spherical 8”x8” unfastened base tin. Freeze for five minutes.
Drain and rinse the cashews, then add to a meals processor together with the remainder of the filling components. Mix till easy.
Switch the combination into the cake tin and return to the freezer for 3-4 hours till set.
Combine the melted darkish chocolate, peanut butter and coconut oil in a bowl, then unfold over the cheesecake and prime with a sprinkle of peanuts.
Get pleasure from!
