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Vegan Snickers Cheesecake
Paruošimo laikas
15 mins
Gaminimo laikas
10 mins
Visas laikas
25 mins
 
Autorius: Skanauk su Aušra
Ingredientai
Crust
  • 100 g digestive biscuits
  • 3 tbsp neutral taste coconut oil, melted
Filling
  • 1 can coconut milk (creamy part from can)*
  • 1 cup cashews, soaked in water overnight
  • 2/3 cup peanut butter, melted
  • 1/4 cup maple syrup
  • 1/3 cup neutral taste coconut oil, melted
  • 2/3 cup roasted and salted peanuts
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
Topping
  • 70 g black chocolate, melted
Gaminimas
Crust
  1. Preheat oven to 180 C temp.

  2. Process the biscuits until they finely crushed, then add the coconut oil, mix together. Spoon the mixture into a baking tin which is lined with baking paper. Slightly press down that the base is firm and even.

  3. Bake about 8-10 min.

Filling
  1. In a food processor, mix together cashews (without water), coconut milk until smooth. Spoon melted peanut butter, coconut oil, maple syrup, vanilla extract, sea salt. Mix until smooth.

  2. Pour the mixture over the base.  Top with nuts. Put in the fridge for about 1 hour, until freeze up.

Topping
  1. Melt chocolate in the heat-proof bowl or microwave.

  2. Using spoon or confectionery bag cover the chocolate over the cake. Freeze overnight.

Patarimai

*Chill the can of coconut milk in the fridge overnight until the cream and liquid are separated.