Vegan Raw Brownie Snickers Cheesecake

By Bec at Bec Johns Health and Wellness Blogger
Ingredients
Base Layer
½ Cup of organic raw peanuts
¼ Cup of organic cold pressed coconut oil
4 medjool dates
1 TBSP of pure maple
1 teaspoon of vanilla extract
¼ Cup of organic Cacao
Pinch of Himalayan salt
Filling Layer
1 Cup of organic cashews that have been activated overnight (Yes, okay, okay I didn’t activate mine because I was a desperate crazy lady and used boiling water to soften them. However, activating them overnight helps aid your digestion and achieve that creamy texture…)
1 tsp of vanilla extract
¼ cup of cold pressed organic coconut oil
¼ cup of organic coconut milk
3 TBSPs of pure maple
3 TBSPs of organic cacao
DELICIOUS TOPPING!
​2 TBSPs of Organic Cold Pressed Coconut Oil
½ teaspoon of vanilla extract
1 TBSP of Pure Maple (You could actually halve this measurement)
1 TBSP + ½ of Cacao
Methods
  1. For the base layer it’s as simple as getting out your blender, food processor or for the lucky ones out there your vita-mix and whipping it all through until it’s nicely blended. It should be quite a dense, chewy, delicious consistency.
  2. Grab out your mini cheesecake tin and make sure you place baking paper in the bottom of it or it will stick which has been a rooky mistake of mine in previous times. Place it in the freezer while you make the second layer.
  3. For the second layer it’s as easy as chucking all the ingredients into your food processor apart from the coconut oil and whipping it through. Turn your food processor onto low while you add your coconut oil. Make sure you don’t over blend or allow the mixture to heat as the fat can separate and that is a recipe for disaster. This layer should be a very smooth creamy consistency.
  4. Add this layer on top of your base and pop back in the freezer while you make the delicious chocolate topping.
  5. You will need your stove top for this one. In a small sauce pan melt the coconut oil and remove from the heat. Allow this to become room temperature before continuing. Once the coconut oil has become room temperature add the rest of the ingredients and stir through. Add your chocolate topping to the mini cheesecake. It should begin setting quickly as the mini cheesecake has been kept in the freezer.
  6. Return to the freezer for 2-4 hours. The reason I suggest this is because you want that second base layer to be set before serving.