Raw Snickers Cheesecake
Layers of peanut butter cream, and chocolate with caramel, peanuts and cacao nibs layered in and fudge cascading over the top. Decadent deliciousness at its best. While I was making it, I was loving all of the components as I sampled them, making sure they were the perfect flavor. One of the best parts of making raw desserts is the sampling in my opinion. But anyways, once they were all married together into a cake it was more heavenly than I had imagined!
Raw Snickers Cheesecake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
1/4 cup ground flaxseed
1/2 tsp cinnamon
2/3 cup soft medjool dates, pitted and chopped
3 Tbsp raw cacao powder
2 Tbsp raw jungle peanut butter
2 Tbsp lucuma powder (optional)
1 Tbsp maca powder (optional)
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1/4 cup raw cacao powder
10 large soft medjool dates
1 Tbsp raw pecan butter or other raw nut butter
filtered water as needed
1 tsp pure vanilla extract
1/8 tsp Himalayan salt
1/4 cup raw cacao nibs
1/4 cup raw coconut nectar (or your choice liquid raw sweetener)
1 Tbsp raw coconut oil, warmed to liquid
pinch sea salt
Raw jungle peanuts and cacao nibs for topping
Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process buckwheat, coconut, flax seed, cacao powder and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency). Set aside.
To assemble the cheesecake, pour the chocolate filling over the crust, then drop some of the caramel over it by the Tbsp, and swirl it with a knife. Then scatter half of the jungle peanuts and cacao nibs over that. Pour the rest of the filling over that, then drop more caramel over that, and swirl with a knife. Place in the freezer for about 4-6 hours or until set.
Whisk together the topping ingredients, (if it seems too runny add a little more cacao powder, if too thick a little more syrup). Spread over the top of the cake allowing it to drip down the sides. Top with jungle peanuts and cacao nibs. Store in the fridge.
*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.