Snickers Almond Cheesecake

Makes one 6-inch cake

 

Crust:

 

1/4 cup finely shredded coconut

1/2 cup organic gluten-free rolled oats, or quinoa flakes

1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well)

1/8 tsp sea salt

Caramel and Fudge:

 

1 cup soft, pitted Medjool dates (if they are not soft, soak them in filtered water before using and drain well)

1/2 cup Raw Guru sprouted almond butter or almond butter

1/2 cup filtered water

1 tsp pure vanilla extract

1/4 tsp sea salt

1/4 cup Raw Guru cacao powder or unsweetened cocoa powder

Additional water if needed

Filling:

 

1 1/2 cups full-fat coconut cream

1 cup Raw Guru almond meal

3/4 cup soft, pitted Medjool dates (if they are not soft, soak them in filtered water before using and drain well)

1 1/2 tsp pure vanilla extract

1/8 tsp sea salt (or to taste)

3/4 cup coconut butter (NOT OIL), warmed to liquid

1/4 cup Raw Guru cacao powder or unsweetened cocoa powder

2 Tbsp dark chocolate chips or chocolate chunks

1/4 cup roughly chopped roasted almonds

For topping:

 

2 Tbsp vegan dark chocolate chips or chunks

2 Tbsp roughly chopped roasted almonds

Instructions:

Grease a 6-inch spring form pan and place parchment paper on the bottom.

To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

Pour the caramel into two dishes after blending all the ingredients in a blender until smooth. Re-add the one with the cacao powder to the blender and process until smooth. Both should be thick enough to pour, but if they are too thick, whisk in a little extra filtered water until the right consistency is achieved.

 

In the meantime, make the filling by combining all the ingredients in a high-speed blender or food processor and blending until smooth, excluding the cacao powder, almonds, and chocolate chips.

Pour the filling ingredients into each of the two bowls. Refill the blender with one and add 1/4 cup cacao powder. Process until the mixture becomes smooth. Drizzle the cheesecake crust with it.

 

Then, scatter the chocolate chunks and almonds on top of the mixture in the pan after dropping spoonfuls of the caramel and fudge over it.

Cover it with the second layer of vanilla almonds.

Put back in the freezer to set for around 4 hours (or, if you're not in a rush, overnight in the fridge).

 

Take it out of the freezer, unmold it, and then pour the leftover fudge and caramel over it. Garnish with chocolate pieces and almonds. Have fun!

 

Cake leftovers should be refrigerated.

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