When it comes to quenching my husbands insatiable sweet tooth, I find the challenge intriguing. It never fails – around 8:00 pm he wanders into the kitchen and opens the pantry, giving it the “maybe if I glare at you long enough you’ll produce something sweet and delicious” stare. I like to have some type of vegan treat made up for those moments, so he has a healthier option to go to than the typical desserts we both grew up eating.
Needless to say, when he found out there were snickers cheesecakes in the freezer he didn’t wait until 8:00 that night to eat them! I believe the term is “wolfed them down”. These were so fun to create, and the different variations you can make with this simple recipe are endless. So, let’s get started..
1/4 cup walnuts
1/4 cup macadamia nuts
4 large pitted/soaked medjool dates
Pinch of salt
1 tbsp gluten free oat flour
1 tbsp mini cacao nibs
Peanut Butter Snickers Cheesecake mix:
1 ripe banana
1 tbsp agave
1/4 cup raw peanut butter
1/4 cup coconut milk
1 tbsp melted coconut oil
1 tsp pure vanilla
palm full of raw peanuts
Chocolate PB Snickers Cheesecake mix:
Same ingredients as above, add 1-2 tbsp raw cacao.
For the crust – In food processor, process first 4 ingredients then stir in cacao nibs.
Sprinkle oat flour in the bottom of each mini cheesecake dish or one small/medium size dish (this helps it to not stick to the bottom).
Press the crust into each tin and set aside.
Next, blend all PB Cheesecake ingredients (minus the raw peanuts) – add raw peanuts nuts over the crust and pour PB cheesecake mixture in two ramekins.
Use the left over mixture and add 1-2 tbsp raw cacao to it – blend and add to last ramekin.
Put each cake into the freezer for 3-4 hours.
Once frozen, pop out of the ramekins and let set for 1-3 minutes to soften before eating.
And there you have it folks, creamy dreamy deliciousness.
I hope your Wednesday is beautiful!