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Raw Vegan Mini Snickers Cheesecakes

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -9 cups
Author Rachael DeVaux

Ingredients

Crust

  • 7 dates
  • 1 cup pecans
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tbsp coconut flakes
  • 1/4 tsp cinnamon
  • 2 tbsp ground flaxseed
  • 1 tbsp water

Filling

  • 2 cups raw cashews
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 3/4 cup coconut milk
  • 1/3 cup Crazy Richard's Peanut Powder

Chocolate Drizzle

  • 1/2 Dark chocolate bar (I use Eating Evolved)
  • 1/2 tbsp maple syrup

Instructions

  • Soak dates and cashews in warm water (separate bowls) for 3-4 hours. Set cashews aside. Remove pits from dates, drain and add to high-powered blender along with rest of crust ingredients to pulse until a fine texture.
  • Cut 5-inch long and 1-inch wide strips of parchment paper to lay in cupcake tin cups with ends sticking out on either side.
  • Divide crust into 8-9 cups and press firmly into base on top of parchment strip. Once cups are filled, make the filling.
  • Combine coconut milk and drained cashews in the blender to blend on high about 3 minutes until smooth. Add rest of filling ingredients and blend for 3-4 more minutes.
  • Pour filling into cups with crust until the filling reaches the top of the tin. Place cupcake tin in freezer for 1 hour then remove to let defrost for 20 minutes. Scoop out each cheesecake using a knife around the outside of cups. The parchment paper will help remove the entire cup in one piece.
  • Place 1/2 chocolate bar in microwave-safe bowl to microwave 45 seconds. Stir, and microwave 15 more seconds, if needed. Stir in maple syrup.
  • Place cups on drying rack and drizzle with melted chocolate.
  • Store in airtight container in freezer. When ready to eat, remove from freezer to let defrost about 10-15 minutes (best when slightly frozen). Enjoy!