- Prep Time: 30 minutes + Overnight minutes
- Cook Time: 20 minutes
Salted Caramel Coyo Snickers Cheesecake (Vegan, Gluten-Free)
- For the Base
- Raw almonds - 1 cup (120g)
- Coconut flour - 1/4 cup (30g)
- Desiccated coconut - 1/2 cup (40g)
- Pitted Medjool dates - 1/4 cup (45g)
- Coconut oil, melted - 3 tbsp (42g)
- Raw cacao powder - 1/4 cup (30g)
- For the Filling
- Salted Caramel Coyo yogurt - 1 pot (125g)
- Coconut oil, melted - 1/2 cup (110g)
- Coconut sugar - 1/4 cup (60g)
- Raw cashews, soaked for 12 hours and drained - 1 cup (120g)
- Pinch of Pink Himalayan rock salt
- For the Topping
- Vanilla Coyo - 1 tub (125g)
- Dark chocolate, chopped; I used 90% - 1/4 cup (45g)
- Roast cashews - 1/4 cup (30g)
- Salted Caramel Coyo yogurt - 1 tub (125g)
- Coconut sugar - 1/2 cup (110g)
- Pinch or two of Pink Himalayan Rock Salt
- Preheat oven to 180C (350F).
- Line and grease a loose bottom 8 inch round tin with baking paper and coconut oil.
- Blend together all base ingredients in your food processor.
- Press into the prepared tin, right the way across the bottom and up the sides. It doesn’t need to reach all the way up the sides. I think it looks better if it’s a little uneven!
- Place a piece of baking paper into the base and fill with baking beans. Bake blind in the preheated oven for 15 minutes.
- Remove and allow to cool while you prepare the filling. Remove the beans and discard the piece of parchment paper after 5 minutes.
- For the filling blend together all ingredients in a high speed blender until perfectly smooth. Once the base is cool pour into the base and place into the fridge while you make the caramel.
- Place coconut sugar and Coyo into a pot. Bring to the boil and leave to bubble for 10 minutes, stirring constantly. Remove from the heat and allow to cool for 15 minutes.
- Once cool and thick you get to working on finishing off the cheesecake!
- Spread the tub of vanilla Coyo over the firm caramel filling; it must be in the fridge for one hour prior to this!
- Pour the caramel over the top and sprinkle with peanuts or cashews and dark chocolate chips or chunks.
- Place into the fridge to firm up overnight or for at least four hours.
- Slice into 10 slices. Store in the fridge for up to one week in a seal tight container.
Recipe posted with permission from the author
Recipe author: Michelle
Originally posted on: peachypalate.com