12 Lut Vegan Snickers Cheesecake – millet cheesecake with date caramel and peanuts
Totally awesome Vegan Snickers Cheesecake, I am amused! I’m telling you, this recipe is so delicious that you can forget about the whole world. Knowing that I have such heavenly good cake in the fridge, I can’t focus on anything else. I am all the time going to the kitchen, cutting off thin slices of it and pretending that I am not doing anything. As a result, at the end the day half of this cheesecake is gone. But what do you do when your Vegan Snickers is calling you that you can even hear “eat me, take another piece” from the kitchen? I’ll say one thing, there is nothing you can do about it and you NEED TO agree with it. I think I’m crazy.
Because of my 5-month trip to Croatia I decided to use all ingredients and healthy products which I was collecting for a long time. So It was the right time to use millet groats and dates. The first thing that came to my mind was a pudding, but you can already find this kind of stuff on my blog so this time I wanted to offer you something more spectacular – perfect for the upcoming Valentine’s Day. For a long time I was craving some caramel, but not made of sugar – of course. But I thought that such a mush of dates and peanut butter will taste wonderfully, it can’t be different when you combine 2 of my favorite and most frequently used ingredients. I was right – this caramel tastes amazing, oh yeeeees!
Let’s start from the bottom layer of my Vegan Snickers Cheesecake. I made it from almonds, dates, coconut oil and cocoa powder, I blended ingredients and laid out on the bottom of the mold. The next layer is outrageously creamy mass made of millet groats, agave syrup and cashew nuts. Satisfying, nutritious and very rich. Certainly creamier than traditional cheesecake! Top layer is the culmination of all the earlier goodness. Mega-healthy and energizing caramel with dates and peanut butter decorated with salty peanuts. Yummmmmmmm! Taste buds go wild and tummy is very happy that it gets something healthy – double win!
I am pretty sure that If you don’t tell the ingredients of this Vegan Snickers Cheesecake dough, no one would have guessed that this is basically a very healthy cake! It tastes like a very unhealthy and full of empty calories dessert – it is certainly an advantage for those who are not convinced to “fit food”. It’s probably one of my favorites and the yummiest layer vegan cakes without baking. You have to try it! But I’m not kidding, you will eat a lot of it, at least I cannot resist. Creamy, rich, sweet, nutty and staisfying HEALTHY Snickers, oh my…
- 200 g almonds
- 100g dried dates (soaked for several hours, approx. 12 dates)
- 100g creamy peanut butter
- 20g cocoa powder
- 35g coconut oil
- 2 tablespoons water
- 250g millet groats
- 3 and ¼ cup water
- 100g cashew nuts
- 120g agave syrup
- juice of ½ lemon (or more if you prefer)
- ⅓ teaspoon salt
- seeds of 1 vanilla pod
- 250g dried dates (soaked for several hours)
- 100g creamy peanut butter
- 4 tablespoons water
- 150g salted peanuts
- Chop previously soaked overnight dates. Grind finely your almonds with food processor. Add the remaining ingredients to them: dates, peanut butter, cocoa powder, coconut oil and water. Blend until you get firm and sticky mass. Press it on the bottom of the mold and refrigerate.
- Rinse millet groats, put in a pot, add the cashews and pour 3 and ¼ cup of water. Simmer without a lid until it is completely overcooked and sticky, it will take about 20 minutes (or at least you should not cook less than 20 minutes, even if you think it is already overcooked. This is very important!). NOTE not to burn the pot! Groats and cashews will be very sticky so they will stick to the bottom of the pot. However, do not add water, millet should absorb all the previously added liquid. When the millet groats is already overcooked, place it in a bowl and add the remaining ingredients: syrup, lemon juice, salt and vanilla pod seeds. Blend until you get very thick, sticky, smooth and creamy mass. You must act quickly, because the millet will quickly freeze and become very thick while it cools down. In order the mass to thicken up and harden, it is necessary to overcook millet properly. As soon as blended mass is sufficiently uniform and creamy, pour it over the bottom layer and put it into the fridge to set. While the cheesecake is setting up, prepare the caramel.
- a date caramel
- Chop reviously soaked and softened dates and blend with peanut butter. Add 4 tablespoons of water until the consistency is creamy, uniform, smooth and caramel-like. You can add more or less water, depends on how thick you want the caramel to be. Spear the finished caramel over the cheesecake layer and sprinkle with peanuts.
- Put your cheesecake overnight in the fridge or for few hours in the frezer (the best is after whole night of cooling in the fridge). After this time cheesecake will be set and ready to serve.
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