Raw chocolate recipes, my heart is melting and my willpower has left the building...lucky we are talking some seriously healthy ingredients or we would all be in trouble with this amazing raw snickers bar cheesecake recipe. I just can't get enough of making ridiculously indulgent raw cakes so buckle up your taste-buds are going on a wild ride to happy town

I just can't get enough of making ridiculously indulgent raw cakes so buckle up your taste-buds are going on a wild ride to happy town

Recipe for  Raw Snickers Bar Cheesecake Recipe

FREE EBOOK: Getting Ripped On A Plant Based Diet


Recipe for the Raw Snickers bar Cheesecake Base

2 Cup of Hazelnuts crushed in your food processor
4 tablespoons of Honey
12 Dates soaked or 8 Medijool dates
4 tablespoons of melted coconut oil
¼ Teaspoon of sea salt ( I use ½ a teaspoon but go to your own taste)


Base


Once hazel nuts are crushed you can blend the honey , coconut oil and dates in  blender, remove and then ‘rub’ and squeeze it through the nuts to form a chunky meal like doughy texture. Add the salt etc. Press into the base of the tin- allow this to set over night while your cashews and dates soak for the next day.


Caramel

2 Cups of soaked Dates
¼ Cup of melted coconut oil
¼ Cup of Honey
¼ teaspoon of salt


Cheesecake Cream

3 Cups of soaked Cashews (soak over-night for the best results)
¾ Cup of melted Coconut Oil
½ Cup of Honey or Agave
¾ Cup of Almond Milk
3 tablespoons of Vanilla
¼ teaspoon of salt
½ Cup of water
12 Soaked Dates 0r 10 medijool dates

FREE EBOOK: Getting Ripped On A Plant Based Diet

 

 Instructions for the Raw Chocolate Recipe

 Raw Snickers Bar Cheesecake Recipe

Cheesecake cream - Combine the honey and dates and water and blend until smooth. Add the Almond milk then cashews and keep processing until really smooth. Add the vanilla, salt and coconut oil and keep blending it needs to be super smooth.

Separate this mixture into 3 bowls evenly

In the first bowl add 1 tablespoon of cacao powder and blend until really smooth – place aside this is your milk chocolate

In the second bowl add a ¼ Cup of Cacao Powder and blend until smooth. It should be slightly bitter to balance the other layers- this is your Dark chocolate layer

3rd bowl – Keep as is

Remove base from the freezer/fridge to do the First layer- pour your dark chocolate layer over the base spread evenly and place In the freezer for 20 minutes.

Second layer- Pour the white layer over the dark chocolate layer don’t worry if it doesn’t cover the whole tin just leave it kind of messy. Now make your caramel. For the caramel blend all ingredients until a gooey caramel past forms if it’s not thick then add more dates. Place in a piping bag or I just use a plastic bag with a hole ( haha) and pipe squiggles of caramel to fill in the gaps from the white layer – try to cover the whole cake in squiggles. Place to set in the freezer for 20 minutes.



Final layer! Add about 3 tablespoons of water to your remaining milk chocolate mixture  and blend to get it smooth again . Pour over the top for the final layer. With your remaining caramel ( if any!) pipe little globs on top.

Finish with a garnish of chopped or crushed nuts or alternatively for the added sweet tooth make up another batch of caramel and finish off the top with it! *( that would be very very decadent!)

It's best to place this in the freezer over night or for around 8 hours to really set it well. I keep mine ready and sliced in the freezer and I remove it half an hour before serving to let it soften a bit.

Raw is fun and healthy and better yet it tastes incredible! Check out our new Recipe Ebook - The Book of Raw -Slices , Bars and Sweet Treats by clicking here now

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