Name: Vegan Snickers Cheesecake
Prep time: 108 min
Cook time: 251 min
Total time: 360 min
Yield: 12 servings
Ingredients: 1 cup packed pitted dates; 1.5 cups raw walnuts; 0.25 tsp sea salt; 1.5 cups raw cashews; 1 tsp vanilla extract (optional); 0.33 cup maple syrup; 0.5 cup full-fat coconut milk (or sub another dairy-free milk, such as almond or rice); 0.25 tsp sea salt; 3 tbsp grapeseed oil (or use melted coconut oil, but it will impart more coconut flavor); 2 tbsp lemon juice (1/2 lemon yields ~2 Tbsp or 30 ml // plus more to taste); 0.75 cup packed pitted dates (plus water to blend); 0.25 cup hot water (for caramel); 0.75 cup roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s); 0.75 cup chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s); 1 tbsp coconut oil (optional)

Instructions

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1

Add raw cashews (1.5 cups) to a bowl and cover with boiling hot water. Let sit, uncovered, for minutes (60). Drain thoroughly. Line an 8x8 inch baking dish with parchment paper.
2

Make crust by adding packed pitted dates (1 cup) to a food processor. Blend until small bits remain or it forms a ball. Remove and set aside.
3

Add raw walnuts (1.5 cups) and sea salt (0.25 tsp) to the food processor and process into a meal. Add the reserved [pitted dates] back in and blend until a loose dough forms. If too dry, add more [pitted dates]. If too wet, add more [raw walnuts].
4

Press the crust into the parchment-lined dish until uniformly flat. Set crust in freezer to set.
5

Make date caramel by adding packed pitted dates (0.75 cup) to the food processor. Blend until a paste forms, then add hot water (0.25 cup) a little at a time until it forms a spreadable caramel-like paste (approx. 3 tbsp hot water). Set aside.
6

Add your drained, soaked raw cashews (1.5 cups) to a high-speed blender, along with vanilla extract (1 tsp) (optional), maple syrup (0.33 cup), full-fat coconut milk (0.5 cup), sea salt (0.25 tsp), grapeseed oil (3 tbsp), and lemon juice (2 tbsp). Blend until creamy and smooth, scraping sides as needed.
7

Taste and adjust flavor as needed, adding more [lemon juice] for brightness, [sea salt] for flavor balance, or [maple syrup] for sweetness.
8

Pour filling over the crust. Add half of the date caramel in small spoonfuls and swirl with a toothpick or chopstick.
9

Sprinkle the roasted salted peanuts (0.75 cup) on top. Cover lightly with plastic wrap, then seal with foil. Freeze for minutes (300), or until completely set and firm.
10

When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more [roasted salted peanuts] (optional).
11

Prepare chocolate sauce. Add chopped vegan dark chocolate (0.75 cup) and coconut oil (1 tbsp) (optional) to a heat-safe bowl set over simmering water. Stir until melted (alternatively, melt in microwave in 30 second increments).
12

Drizzle the chocolate over the cheesecake, slice into 12 bars and serve.
13

Enjoy immediately. Store leftovers in the freezer up to 3 weeks.