Every single time I try to find a Paleo Cheesecake recipe, the base is always made from soaked cashews. At first I thought I’d done it wrong, the second time I thought it may just be cashews, but then after spending a fortune on macadamia nuts, I realised that soaked-nut cheesecakes just weren’t for me.. Ever since I have been hunting high and low for a paleo dairy-free cheesecake without a soaked nut filling.
Since I haven’t been able to find one, I decided to do a little tinkering around in my kitchen and come up with my own.
Enter the Paleo Snickers Cheesecake. With homemade sunflower butter for a wonderfully peanutty taste, luscious caramel-esque dates whilst still being relatively low in sweetener, this cheesecake is the perfect treat for a special occasion. It’s easily made, and you can definitely buy your own sunflower butter but since I had them in abundance and it takes about 5 minutes to make (toast a whole lot of them for 6 mins at 180c then into a blender until they clump, add 2 tbsp of unflavoured oil, I used extra light olive oil, and blend until smooth) I found it easier to make my own! The caramel layer is made with my Indulge Caramel Sauce (I’m working on the website, in the mean time just contact me over on my Facebook page to get your hands on some) which is totally optional – it just adds to the snickers effect. I found that this was better served from the freezer, as it was way too soft from the fridge. I absolutely LOVE this cheesecake – far better than any of my other attempts!
| Prep Time | 20 minutes |
| Passive Time | 2 hours |
| Servings | cheesecake |
- 100 gram Mixed nuts
- 1 tbsp Cacoa
- 1 tsp Vanilla essence
- 4 Medjool dates
- The fat off the top of an overnight refrigerated can of coconut cream
- 1/2 cup Sunflower seed butter (or any nut butter)
- 1/2 Lemon (juiced)
- 1 tbsp Coconut nectar (or another tbsp of honey)
- 2 tbsp Honey
- 3 tbsp Coconut oil (melted)
- 1 tsp Vanilla essence
- 1 cup Dates
- 1/3 cup Coconut Cream
- 3 tbsp Coconut oil (unmelted)
- 70 grams Over 70% dark chocolate
- 2 tbsp Coconut oil
Ingredients Base
Filling
Caramel Layer (optional)
Chocolate Topping (optional)
| |
- Start by blitzing your base ingredients and pressing into a springform tin with a lining across the base. Rinse out your blender and pop all of the filling ingredients except the coconut cream and melted coconut oil in and setting aside. Gently warm your coconut cream in a pan and pour into the food processor and blend until thoroughly mixed. Once mixed, slowly pour in your coconut oil whilst the machine is still turning. Pour this over your base. Pop your base into the fridge and leave for a couple of hours. Mean while, place all of your ingredients for the caramel into your food processor and blitz until smooth, thick and combined. Once the cheesecake filling is set, gently spread your caramel sauce over top and put into the freezer until set (I didn't leave mine long enough which is why I ended up with a cool looking swirl on top). Lastly, melt together your coconut oil and chocolate then mix until smooth. Pour over the caramel and pop into the freezer to set. Leave in the freezer until you're ready to serve - this way it will cut the best. Serve with nothing other than a fork... Enjoy! x
You might also like
Leave A Reply