Snickers Cheesecake

I am in love with this cheesecake, and that is not an understatement!

This snickers cheesecake was popular amongst all that tried it, except for one of my fussy cousins who didn’t like peanut butter! Tsk tsk.

I created this dessert for a family occasion, and I didn’t tell my cousins that it was made from allergy-friendly ingredients (because they only have the taste for the naughty stuff). So, when they did taste a slice, to my surprise, they actually liked it – unless they were being just nice…

After I told them that it wasn’t your generic cheesecake, they seemed a little stunned as they couldn’t taste the difference. I was really glad that they enjoyed every bite. I was happy to see that I could maybe convert others into appreciating the taste of wholesome ingredients because I know how fussy some people can be when it comes to food.

Despite the fact that this dessert does take a while to make, it is definitely worth it. You don’t even need to make a huge cake because having a small slice is filling enough due to the high amount of protein found in the peanut butter and cashews.

So, don’t worry if you may not have enough to share, because even though people will want to come back for seconds, they may not have the room for it! Just savour and enjoy every bite!

Snickers Cheesecake

GF DF V

Serves 12 - 14

INGREDIENTS

Base

· 1 cup almond meal

· 1/4 cup tapioca flour

· 1/4 cup cacao powder

· 1/2 cup coconut nectar

· 1/2 cup coconut oil (melted)

Vanilla Layer

· 1 cup coconut cream

· 1 1/2 cup cashews

· 1/2 cup coconut nectar

· 2 tsp vanilla essence

Peanut Butter Layer

· 1 cup coconut cream

· 3/4 cup peanut butter

· 1/2 cup coconut nectar

METHOD

Preheat the oven to 180 degrees on fan bake.

To make the base, mix all of the ingredients together in a food processor until completely combined. Place baking paper into a circular cake tin. Spread the mixture evenly. Put it in the oven for 10-15 minutes. After the base has cooked, set it aside for 10-15 minutes to cool down.

For the vanilla layer, soak the cashews in water for 3 hours. Use a food blender to blitz the cashews until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture onto the base, halfway up the cake tin. Put the cake tin in the fridge for 4 hours until it has set.

To make the peanut butter layer, mix all of the ingredients in a food processor until completely combined. Pour the mixture onto the vanilla layer, until it reaches the top of the cake tin. Put the cake tin back into the fridge for 4 hours until it has set.