Vegan and Gluten-Free Raw Mini Snickers Cheesecakes
These Mini Snickers Cheesecakes are a healthy, easy, guilt-free dessert that are sure to please everyone!
Ingredients
Base
- ½ cup almonds
- 6 medjool dates, pitted
- ½ teaspoon vanilla extract
- salt, pinch
Filling
- 1 cup cashews, soak in hot water for 2-3 hours
- ½ cup coconut cream
- 6 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- salt, pinch
Toppings
- 12 tablespoons peanut butter, crunchy
- ¼ cup vegan chocolate chips, melted
- ⅛ cup peanuts
Instructions
Make the base
- Grease a muffin/cupcake pan. Note that this recipe only makes 6 mini cheesecakes, so you will not need to grease the whole pan.
- Add all base ingredients to food processor and process until it forms into a fine crumb (about 30 seconds).
- Spoon about 1 tablespoon of the mixture into each cavity of the pan and press down/even with your fingers.
- Place in the freezer while you make the filling.
Make the filling
- Combine all filling ingredients in food processor and process until creamy (about 1 minute).
- Spoon about 3-4 tablespoons on top of the base. Repeat for each cavity.
- Place back in the freezer for at least 30 minutes.
Assemble
- Melt the chocolate chips in microwave in 30 second increments until fully melted.
- Spoon 2 tablespoons of crunchy peanut butter on top of each of the mini cheesecakes.
- Remove each of the mini cheesecakes from the pan.
- Drizzle with melted chocolate. Top with 3-4 peanuts.
- Et voila! I suggest keeping these in the freezer and taking them out about 15 minutes before eaten.
Notes
- After you greased the pan, I suggest cutting slim strips of parchment paper (~8 inches long and 1/4 wide) and placing the strips along the bottom and coming up the sides of the cavity, so you have little tabs to easily remove the mini cheesecakes.
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