Vegan Snickers Cheesecake Bars
These vegan Snickers cheesecake bars combine a walnut-date crust with creamy cashew filling, date caramel, roasted peanuts, and dark chocolate.
Vegan Snickers Cheesecake Bars
Creamy no-bake vegan cheesecake bars with a walnut-date crust, date caramel, salted peanuts, and dark chocolate.
Ingredients
Method
- Soak the cashews in boiling water for 1 hour, then drain well. Line an 8-inch square pan with parchment paper.
- Process the crust dates in a food processor until finely chopped; transfer to a bowl. Process walnuts and sea salt into a meal, then return the dates and pulse until the mixture holds together when squeezed.
- Press the crust firmly and evenly into the prepared pan. Freeze while you prepare the filling.
- For the date caramel, blend 3/4 cup dates with water, adding only enough water to make a thick, spreadable paste. Set aside.
- Blend drained cashews, vanilla, maple syrup, coconut milk, sea salt, oil, and lemon juice until completely smooth. Taste and adjust lemon or salt if needed.
- Pour the filling over the chilled crust. Spoon half the date caramel over the top and swirl gently with a toothpick. Scatter peanuts over the filling.
- Cover and freeze for 4 to 6 hours, until firm.
- Melt dark chocolate with coconut oil over gentle heat or in short microwave intervals. Top bars with remaining caramel, extra peanuts, and a drizzle of melted chocolate. Slice into 9 to 12 bars and serve.
Make-Ahead Dessert Tip
For the cleanest slices, let the bars sit at room temperature for a few minutes after freezing, then use a warm sharp knife. Keep leftovers chilled or frozen.
