a healthy alternative to the the snickers bar, and so worth the effort.
1 cup (200 g) pitted dates
1 1/2 cups (115 g) raw walnuts
1/4 tsp sea salt
1 1/2 cups (180 g) raw cashews soaked
3 Tbs peanut butter smooth
1 tsp vanilla extract
1/3 cup (80 ml) maple syrup
1/2 cup (120 ml) full fat coconut cream
1/4 tsp sea salt
3 Tbsp (45 ml) of coconut oil
2 Tbsp (30 ml) lemon juice
3/4 cup (150 g) pitted dates
3Tbsp boiling water
3/4 cup (109 g) roasted peanuts
3/4 cup (90 g) cocao wafers
30g cocao butter
1 Tbsp of maleo
1 Tbsp (15 ml) coconut oil
This recipe is altered from The Minimalist Bake.
Soak cashew in boiling water for an hour.Add cashews to a bowl and cover with boiling hot water. A 10x10cm container or larger. Depends how high you want the cake.
Make the crust by adding dates, walnuts and salt to blender and combine until dough like. Press the crust into a square base container or tin with baking paper on until firmly flat. Set into freezer.
Make the date caramel paste! Add the dates (if they are not medijool dates, you will need to soak them in some hot water for about 10 minutes) to the food processor. Blend until a paste forms, then add hot water a little at a time until it forms a nice caramel-like paste that's spreadable.
Your filling. Add your drained, soaked cashews to a high speed blender, along with vanilla, maple syrup, coconut cream, sea salt, oil, and lemon juice. Blend on high until creamy and smooth.
Pour filling over the crust. Add half of the date caramel paste. Spoon little amounts into the filling and let them sink and cover.
Sprinkle the peanuts on top and tap once again so they gently sink in. Freezer for 4-6 hours, or until completely set and firm.
Top the cake with the with remaining date paste and a few more roasted peanuts (optional).
Add cocao, cocao butter, coconut oil pu ton a low heat until combined. Add the pinch of salt and maleo and stir thoroughly
Drizzle the chocolate over the cheesecake, freeze again.