Vegan Snickers 'Cheesecake' Bites

We had such a wonderful response from our Embodied Movement participants a few weekends ago, Especially in regards to these snickers cheesecake bites.
Many of you were surprised to find out they were completely dairy free, refined sugar free, raw and vegan. This is one of the staples I make at home for when I feel like a sweet treat and have been able to get very creative since omitting dairy from my diet. Here is the recipe, we know you will love them so please let us know when you make them next, and you know don't be shy and drop one or two by the studio :)
  • 1 cup packed pitted dates

  • 1 1/2 cups raw walnuts

  • 1/4 tsp sea salt

  • 1 1/2 cups raw cashews

  • 1 tsp vanilla extract (optional)

  • 1/3 cup maple syrup

  • 1/2 cup full-fat coconut milk (or sub another dairy-free milk, such as almond or rice)

  • 1/4 tsp sea salt

  • Coconut oil

  • 2 Tbsp lemon juice

  • 3/4 cup packed pitted dates, soaked in hot water to soften

  • 3/4 cup roasted salted peanuts

  • 3/4 cup chopped vegan/dairy free dark chocolate (check ingredients to make sure no dairy products are used)

  • 1 Tbsp Coconut oil


  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 hour. Then drain thoroughly. Line a small/medium baking dish with baking paper. Set aside.

  2. In the meantime, make crust by adding dates to a food processor. Blend/mix until small bits remain or it forms into a ball. Remove and set aside.

  3. Add walnuts and sea salt to the food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.

  4. Press the crust into the parchment-lined dish until flat. Set crust in freezer to set.

  5. Add your drained, soaked cashews to a high speed blender, along with vanilla (optional), maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth, scraping down sides as needed.

  6. Taste and adjust flavor as needed, adding more lemon for brightness, salt for flavor balance, or maple syrup for sweetness.

  7. Pour filling over the crust and tap on the counter to release any air bubbles.

  8. Scatter & press the soaked dates (mentioned in the fillings section) into the top of the cheesecake mixture & tap gently so they sink in to the mixture.

  9. Sprinkle the peanuts on top and tap once again so they gently sink in. Cover lightly with a biodegradable cover or cloth & Freeze for 4-6 hours, or until completely set and firm.

  10. When ready to serve take the cheesecake out of the freezer to thaw slightly.

  11. In the meantime, prepare chocolate sauce. Add chocolate and coconut oil to a ceramic bowl and set over a small saucepan with 1 inch simmering water (over medium heat). Stir occasionally over the simmering water until melted (alternatively, melt in the microwave in 30 second increments).

  12. Drizzle the chocolate over the cheesecake, slice into bite sized pieces.

  13. Enjoy immediately. Store leftovers in the freezer up to 3 weeks (best in the first week).

*The recipe calls for peanuts & walnuts, but if you prefer you can replace these with any nut such as macadamias, almonds or hazelnuts. Please do make sure you use the cashews in the filling, as these help provide the creaminess you need to get that 'cheesecake' filling.

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