Raw Candy Bar Cheesecake

Since I made a lot of Halloween candy, I thought rather than just eating all of it, making something with it would be more fun.  So, I decided to make a Raw Candy Bar Cheesecake.  It just sounded good, and I could imagine it with layers of chocolate, caramel, peanut butter and chopped candy.  I included 2 types of raw candy bars this time Raw Double Twix and Raw Snickers.

I haven't been this excited about a cheesecake in a long time (and that says a lot since I am ALWAYS excited about cheesecake, this one was just extra special).  The filling was heavenly even before I poured it into the crust and added the candy and caramel into it.
Once I was finally able to indulge in it later...it was amazing.  Like heavenly Halloween candy bliss (and you thought Halloween candy couldn't get any better...but it did with this)!  If you happen to make raw Halloween candy and it lasts long enough to make this, you have to try it! Just use what you have on hand, and if you don't want to mess with the candy making, you can use chopped raw chocolate.

Raw Candy Bar Cheesecake
Makes one 6 inch cake

1/2 cup raw sprouted buckwheat groats, dried in the dehydrator
3/4 cup dried finely shredded coconut
1/4 cup ground flaxseed

1/8 teaspoon sea salt
2/3 cup soft medjool dates, pitted and choppedCaramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw pecan butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water as needed

2 cups young coconut meat*
2 cups raw peanuts, soaked for at least 4 hours and drained
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)1/3 cup raw cacao powder

1 1/2 cups raw chocolate candy cut into small pieces (I used Raw Twix and Raw Snickers) divided

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut, flaxseed 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.
To make the caramel, combine all ingredients except water and coconut in a food processor and process until smooth (adding the water only if the mixture is too thick).
To make the filling, in a food processor combine coconut, peanuts, coconut water, coconut nectar, sea salt vanilla, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the cacao power.  Blend until smooth then remove from the processor and set aside.
To assemble cheesecake, scatter about 1/2 the cut up candy over the crust, then pour the chocolate filling over it.  Drop some of the caramel over that by the Tbsp, then tap the cake on the counter to level it and swirl the caramel with a knife.  Pour the plain filling over that, then drop the caramel by the tspful over it (you might have extra caramel for another use), tap on the counter to level and swirl with a knife.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Once unmolded, garnish the top with the rest of the cut up candy and serve! Store cake in the fridge.

*If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

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