Did you need to re-read the title? Nope, you read correctly. You’ve just uncovered a treasure you’ve been looking all over for or one you didn’t know you needed until now! Whatever the case, we’re so excited for you to try our new refined sugar-free piece of heaven. Our Snickers Cheesecake Slice doesn’t isn’t just a gift from the sugar-free dessert heavens, but it’s also VEGAN! Enough talking, more baking. Comment and let us know how you get along!
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
Soak cashews in a bowl of hot water for one hour. Set aside.
To prepare the base, in a food processor or blender, add pitted dates, walnuts, and a pinch of salt before blending well. In the case of the mixture being too dry, add a few more dates into the blend. If the mixture is too wet, add more walnuts to the mixture and blend.
Press the base into a baking tray until flat. Make sure base is firmly packed to the bottom of the dish and place in freezer to set.
To make the filling add your drained, soaked cashews to a high-speed blender, along with vanilla extract, Natvia, coconut milk, sea salt, peanut butter and sunflower oil to a blender or food processor. Blend on high until creamy and smooth, scraping down sides as needed.
Pour filling over the frozen base. Tap on counter to release any air bubbles.
To make the topping, in a food processor or blender add dates and 1 tbsp hot water and blend. Add another tbsp of water if required. Add peanut butter and blend well.
Layer this mixture over the filling and smooth out.
On a stove top, melt vegan dark chocolate. Layer over filling and smooth out.
Top with crushed peanuts and freeze fro 4 - 6 hours
When ready to serve, leave cheesecake to thaw briefly.
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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!